Dried oregano

Dried oregano is an aromatic herb highly valued in cooking for its intense and slightly bitter flavor, with earthy notes and a slight spicy touch. It is obtained by dehydrating oregano leaves, which concentrates its aroma and flavor, making it one of the essential condiments in Mediterranean, Mexican, and Latin American recipes.

Its origin lies in the Mediterranean region, especially in countries like Greece, Italy, and Turkey, although today it is cultivated in many parts of the world due to its culinary popularity. In Latin American cuisine, dried oregano is commonly used to season meats, stews, sauces, pizzas, and tomato-based dishes.

Regarding its properties, dried oregano is rich in natural antioxidants, possesses antimicrobial and anti-inflammatory compounds, and can help improve digestion. Furthermore, it is a source of vitamins like K and minerals such as iron and calcium.

In different Spanish-speaking countries, dried oregano is also known as common oregano, Mexican oregano (when referring to local varieties), or simply as oregano. In some regions, it may also be called majoram or wild marjoram, although these terms can refer to similar but distinct plants.