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Native to North Africa and Southwest Asia (modern Turkey), marjoram has been used since ancient times. For a long time, Oregano was known as “wild marjoram” and only because they are basically the same kind of spices. Italians and some botanists believe that marjoram and oregano are practically indistinguishable. But most chefs do not share this opinion and think that in the palate, the differences in flavor are quite visible.
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Marjoram is one of the most popular spices, loved and often used in traditional cuisines around the world. It is used as a seasoning for meat and sweet vegetable dishes. The bactericidal properties of marjoram make it a favorite ingredient in the preparation of pickles. Marjoram essential oil is an excellent preservative and is actively used for sauerkraut, pickled vegetables, dried meat and smoked fish.
Marjoram is used in the wine industry and in brewing, and it is also used to flavor vinegars, spirits, coffee or tea. Among other spices, marjoram is best combined with bay leaf, black pepper and cumin. Marjoram is used as a spice for different kinds of dry food as well as fresh. The seasoning is an addition to salad, soups and various cold dishes.
Country of origin Egypt
Processed in Portugal
Packed/shipped from Romania
| Weight | 3.5oz=100gr, 14oz=400gr, 1kg, 40kg |
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