Oregano

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.