Dried oregano leaves

Dried oregano leaves are the dehydrated leaves of the Origanum vulgare plant, an aromatic herb widely used in Mediterranean and Latin American cuisine. These dried leaves concentrate the characteristic flavor of fresh oregano, providing an intense, slightly sweet aroma and a warm, somewhat bitter taste that enhances stews, sauces, meats, pizzas, and soups.

Oregano originates from the Mediterranean region, especially in countries like Greece, Italy, and Turkey, where it has been essential in traditional gastronomy since antiquity. In Latin America, its use spread after colonization and it is now common in Mexican, Argentine, and Cuban cuisine, among others.

Among its properties, in addition to its culinary function, dried oregano leaves contain antioxidant and antimicrobial compounds like carvacrol and thymol, which can provide health benefits, although in cooking they are primarily valued for their flavor.

In the Spanish-speaking world, dried oregano leaves are also known as "orégano", although in some countries specific terms are used for certain varieties, such as "Mexican oregano" or "orégano chilango" in Mexico. However, the general and most widespread term is simply dried oregano.