Description
Single-origin Turkish oregano, hand-picked and sun-dried for Mediterranean cooking.
Edi Gourmet Spice Oregano (Origanum vulgare) is sourced from a single region in Turkey, where the soil and altitude produce leaves with the kind of aroma you can smell across a kitchen. Picked at peak, sun-dried, crushed coarse – never powdered, never blended with stems.
What you taste
Bright, peppery, slightly bitter, with a clean herbal lift that lasts. This is Mediterranean oregano – closer to what you find in Greek and Turkish kitchens than to the sharper, more citrus-leaning Mexican variety (which is a different plant: Lippia graveolens).
How to use it
- Greek salad and feta: crumble between your fingers before sprinkling – releases the aroma immediately
- Pizza and pasta sauce: add at the end of cooking, not the start, so the volatile oils survive
- Grilled chicken, lamb, fish: works as a rub with olive oil, lemon, and garlic
- Tomato-based stews and shakshuka: a teaspoon stirred in late in the cook
- Vinaigrettes and marinades: bloom in warm oil for 30 seconds before whisking
Dried oregano vs ground oregano
Edi oregano is crushed, not ground. Crushed leaves keep their essential oils longer because the cell walls stay mostly intact until you rub them between your fingers. Ground oregano (powder) loses aroma three to four times faster once opened. If a recipe calls for ground oregano, use the same amount of crushed – the flavor is the same, the texture is different.
Sourcing and packaging
Single-origin Turkey. No fillers, no anti-caking agents, no salt. Packed in a resealable pouch to preserve aroma. 120 g (4.25 oz) – enough for several months of regular cooking.
Frequently asked
Is this Mediterranean or Mexican oregano? Mediterranean (Origanum vulgare), specifically Turkish. Mexican oregano is a different plant with a more citrus-leaning, lightly anise note.
How long does it stay fresh? Stored sealed and away from heat, about 18 months at full aroma. After that, still safe to use, but the bright peppery top-notes start to fade.
Can I use this where a recipe asks for fresh oregano? Yes. Use one teaspoon of crushed dried oregano for every tablespoon of fresh – dried is more concentrated.
Why no salt or anti-caking agents? A lot of supermarket oregano cuts cost with salt or silica. We do not. You are paying for oregano, you should get oregano.
Dried or ground? Is dried oregano the same as ground oregano? explains the difference. Cooking with it? How to use dried oregano has seven everyday ways.
Michael O’Driscoll –
The product was shipping quickly and delivered in great condition. The packaging is great and the oregano is some of the best i’ve ever had. Highly recommend!
Just A Monkey On The Vine –
Wow, this is a full bag of aromatic oregano that’s equally as flavourful. It’s an instant bold punch of earthy, peppery tones with a slight citrus undertone. It will most definitely add a punch to a spaghetti/pizza sauce or add some umph to a baked chicken. It shipped and arrived without issue and was well packaged to prevent punctures. I’d recommend. Thanks for reading, I hope it was helpful.
Suzanne P. –
Reasonable price compared to the grocery store
Al Vandenburg –
Seems very fresh as it was in a decent package instead of some cheap not airtight package you know what I mean. You can re-close the bag nicely.
Kay Bell –
Very aromatic and nice flavor, we use oregano regularly so was happy to give this a try.
We have been enjoying using it and will buy it again.
Susan Emberly –
Smells good made oil right away
Will buy again
Samir –
Perfect quality