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Botanical name: Origanum onites (oh-RI-guh-num oh-NY-teez) Common name: Pot Marjoram, Cretan Oregano, Greek Oregano or Turkish Oregano. 1- Derives from a combination of two Greek words "oros" meaning mountain and "ganos" meaning joy. So Origanum means "Joy of the mountain". 2- Derives from the Greek word " origano" meaning.
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Dried Oregano - specifically look for Mediterranean or Greek oregano, if possible. It's a different plant to Mexican oregano and will taste best in this blend. Ground Cinnamon - cinnamon may seem unusual in savory dishes, but in the Middle East and Turkish cuisine, it's very common to use it on chicken and meat. It adds a lovely richness to a.
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Turkish Oregano-Origanum onites. Grown throughout Greece, Turkey, and Italy, its flavor profile should be most like Greek Oregano but more pungent. It may also be sold as Cretan Oregano. It is rated for zones 5-9. Syrian Oregano-Origanum syriacum origanum maru. This is the oregano used to make za 'atar, the Middle Eastern spice.
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Cuban oregano ( Plectranthus amboinicus ), also known as Spanish thyme, is a member of the mint family. It is used in Caribbean, African, and Indian cuisine. Mexican bush oregano (Poliomintha longiflora), also in the mint family, is also known as Mexican sage, or rosemary mint. It is a very aromatic edible plant with tube-shaped purple flowers.
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Turkish Oregano's Mediterranean Magic: Turkish oregano thrives in Mediterranean and Middle Eastern cuisines, where its earthy richness and subtle minty and citrusy notes complement ingredients like olive oil, tomatoes, and lamb. It lends itself beautifully to a wide range of dishes in these culinary traditions, creating a warm and grounding.
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Greek oregano tends to be the most savory and earthy, while Italian is milder and Turkish is more pungent. Used fresh or dry, Mediterranean oregano is the choice for dishes from this region, tomato sauces, pizzas, grilled meats, and other dishes with strong flavors.
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Greek oregano is also called European oregano or Turkish Oregano. It is a true oregano plant type due to its strong flavors for cooking Italian and Spanish dishes. Many Italians love adding the herb to pizzas, pasta sauces, soups, and casseroles. The herb has close similarities with other oregano species.
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Plant. Before the Turkish Oregano pushes its flower stems upwards, it shows an almost cushion-like growth. Depending on the variety, it grows 30 to 60 centimeters (12 to 24 in) high and about 30 centimeters (12 in) wide. The wild species is a lawn-forming half shrub. In the course of the season the flower shoots slowly lignify.
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Turkish oregano is a classic, and no spice pantry should be without it. The aromatic profile enhances an array of dishes and cooks up nicely with bold flavors either alone or in combination. Used in all manner of Greek and Italian dishes, oregano blends beautifully with all manner of Mediterranean herbs like basil, marjoram, sage and rosemary..
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Mediterranean oregano has a slightly different flavor profile depending on where it comes from. Turkish oregano is quite astringent, while Italian oregano is milder. Greek oregano has an earthy note to it. In Greece, it was once used as a type of cough medicine, drawing on the thymol and carvacrol phenols in the plant, which loosen phlegm and.
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Try some on baked chicken, pork and fish. For a simple salad dressing or marinade, mix 1 TB. Turkish Oregano with 1/2 tsp. each black pepper and garlic, add to 1/2 cup olive oil and 2 TB. balsamic or red wine vinegar. Add salt to taste and a dash of honey and/or brown mustard for green or pasta salads, chicken, lamb, fish, or vegetables.
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In Turkish cuisine, oregano is used primarily for flavoring meat—particularly mutton and lamb dishes. In kebab and barbecue restaurants, it is commonly mixed with salt, pepper, and paprika and served as a condiment. In the traditional cuisines of the Philippines, the Mediterranean Basin, and Latin American, this herb is used widely.
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Oregano has a long history in Southern Europe and shows up in numerous savory dishes from that part of the world. In America, it is the flavor that many associate with pizza and pasta sauces. Oregano is a familiar herb that is easy to find. Some forms of this herb happen to be particularly potent, so consider the following dos and don'ts of using it to get the best results.
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Turkish oregano is a perennial herb that is hardy to Zones 7 to 10. It requires well-drained soil with good moisture retention. This variety of oregano is known for being relatively low-maintenance and adaptable to different environments. However, it tends to grow best in regions with mild winters and long, dry summers.
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Greek oregano, which grows up to 24 inches (61 cm.) tall and 18 inches (46 cm.) wide, can be grown from either seed, cuttings, or nursery plants. If faced with a choice between seed or cuttings, however, cuttings are preferable if you're growing Greek oregano for culinary reasons. Greek oregano often does not grow true to seed, meaning you.
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Mediterranean oregano is Origanum spp., Mexican oregano is Lippia sp. forms. The species known as oregano with economic importance are Origanum vulgare (Greek oregano), Origanum onites (Turkish oregano), Thymbra capitata (Spanish oregano), Lippia origanoides Kunth (Mexican oreganus). Turkey has the largest share in the world's oregano trade.
