Oregano from Chalkidiki rubbed

Description:
Oregano originates from the Mediterranean region but is now cultivated in numerous other regions. The herb, which is related to marjoram, tastes much more intense when dried than when fresh.
Italians season pizza, tomato sauce and risotto with oregano. Greeks appreciate it with grilled fish and meat (especially souvlaki), white beans in tomato sauce, and the popular farmer's salad with olives and feta. In Tex-Mex cuisine, it is popular for stews such as chili con carne.

In general, oregano goes very well with fish, roast pork, grilled vegetables, ragouts, ground meat and tomato sauce.

This oregano is grown by a small farm exclusively for Gewürz Mayer. The quality is equal to that of a wild collection, which is due to the special cultivation method. The plants are not watered and thus develop a fabulous and extremely intense, spicy-smoky aroma. The new harvest always arrives in late summer. The fresh harvest always arrives in mid-September. Only while supplies last.

Uses:
Oregano tastes best when sprinkled over food toward the end of preparation or, even better, before serving.

Known dishes:
Pizza, souvlaki, Greek farmer's salad, chili con carne.

Aroma/Taste:
Spicy-smoky aroma, peppery-burning flavor.

Harmonizes with:
Basil, garlic, pepperoni, cumin, paprika, bell pepper, parsley, thyme, onion

Origin:
Greece