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Oregano (Mirzanjosh) Certified Organic
Oregano Spices: The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean and Mexican cuisines. Oregano is used in meat, sausages, salads, dressings, stews and soups. In food industry, oregano oil and oleoresin is used in food and beverages. Oregano oil is used in alcoholic beverages and in baked goods. It is a most common spice for pizza. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. Together with basil, it contributes much to the distinctive character of many Italian dishes.

Oregano Health: The volatile oils in this spice inhibit the growth of bacteria, in Mexico, it is a commonly used prescription drug to treat infection. The oregano oil possesses carminative, stomachic, diuretic, diaphoretic properties. It is used in whooping cough and bronchitis. It is also used as an external application for healing wounds. It has antioxidant and anti-microbial properties. Oregano has demonstrated 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges. Oregano is a very good source of fiber and reduce the risk of colon cancer. In the Philippines, oregano (Coleus aromaticus) is not commonly used for cooking but is rather considered as a primarily medicinal plant, useful for relieving headaches and coughs. Hippocrates, the father of medicine, used oregano as an antiseptic as well as a cure for stomach and respiratory ailments. A Cretan oregano (O. dictamnus) is still used today in Greece to soothe a sore throat.

Description
Oregano is a perennial herb with creeping roots, 30-90 cm high, branched woody stems and opposite, petiolate and hairy leaves (1.5 cm long). The flowers are pale purple and the flowering period extends from late June to August. Each flower produces four small structures. The foliage is dotted with small glands containing the volatile oil, which gives the plant aroma and colour.

Origin and Distribution
Oregano is endemic to Mediterranean region but is cultivated in Mexico, Italy, Turkey, Dominican Republic and Greece. In India it is found in temperate Himalayas from Kashmir to Sikkim. It is a hardy plant and can be grown in all warm garden soils. Temperate to sub-tropical climate is preferred by the plant and it grows in light, well-drained soil in a sunny position.

USES

Oregano is used in meat, sausages, salads, dressings, stews and soups. In food industry, oregano oil and oleoresin is used in food and beverages. Oregano oil is used in alcoholic beverages and in baked goods. It is a most common spice for pizza.

The oregano oil possesses carminative, stomachic, diuretic, diaphoretic properties. It is used in whooping cough and bronchitis. It is also used as an external application for healing wounds. It has antioxidant and anti-microbial properties.

Botanical name	Family name	Commercial part
Origanum vulgare	Lamiaceae	Leaf & Flowering top

Indian Names
Hindi	: Sathra, Mirzanjosh
Malayalam	: Kattumaruva
Punjabi	: Mirzanjosha
Urdu	: Mirzanjosha
English	: Wild marjoram, Oregan
Turkish	: Kekik otu
French	: Marjolaine bâtarde, Marjolaine sauvage, Origan, Pelevoué, Marazolette
Italian	: Erba acciuga, Origano
German	: Oregano, Wilder Majoran, Dost, Kostets
Further Reading: Sensory quality: Aromatic, warm and slightly bitter. Main constituents:The essential oil (max. 4%) may contain variable amounts of the two phenols carvacrol and thymol (see also thyme and savory); furthermore, a variety of monoterpene hydrocarbons (limonene, terpinene, ocimene, caryophyllene, ß-bisabolene and p-cymene) and monoterpene alcohols (linalool, 4-terpineol) are reported. Oregano is common in Italian cuisine, where it is used for tomato sauces, fried vegetables and grilled meat. Together with basil, it makes up for the character of Italian dishes. The dish most associated with oregano is pizza. Today’s pizze rely more on oregano than on basil unlike the history, and use a multitude of further ingredients: Ham, sausage, fish, shellfish, mushrooms, artichokes, onion, garlic, olives, capers, rocket, anchovies and more make pizza a sophisticated delicacy, although it had once been the poor man’s sandwich. Oregano can effectively combined with pickled olives and capers or lovage leaves; other than most Italian herbs, oregano harmonizes even with hot and spicy food, as is popular in Southern Italy. The cuisines of other Mediterranean countries make less use of it, but it is of some importance for Spanish and French cooking. In Greece, oregano is one of the more popular herbs and usually employed in the dried state. Like in Italy, it is valued together with the acidic flavours of pickled olives and feta cheese, for example in the so-called “Greek salad” (choriatiki salata). Moreover, oregano flavour grilled meats; it is used for the vertical rotating spit roast meat gyros, and also for its Turkish counterpart, döner; also, the charcoal-roasted skewered lamb pieces souvlaki are sprinkled with oregano.