Oregano Shredded - Turkish - Wild Cultivation
- Best oregano from wild cultivation and carefully harvested!
- Versatile and ideal in combination with other Mediterranean herbs.
- Perfect for savory and sweet dishes.
USAGE
To fully appreciate the taste of this premium oregano, it should be cooked for at least 15 minutes. It has a strong intensity – therefore, we recommend using it sparingly and adding more if needed. A secret tip for using oregano is the Tex-Mex highlight "Chili con Carne" – a dish with braised meat, often prepared with beans. Chili, paprika, garlic, and cumin are absolutely essential. Alternatively, oregano is, of course, perfect for classic dishes like Sugo alla Bolognese with tomatoes, with or without minced meat. Furthermore, it adds a special touch to a Greek salad with olives and feta and harmonizes excellently with roasted vegetables, vegetable gratin, and grilled meat, especially lamb dishes.
The same applies to this oregano as to all our other pure spices: Due to its outstanding quality, we recommend using it sparingly at first and re-seasoning if necessary!
Wild-growing Turkish oregano thrives best in warm locations with calcareous soil. It can be found in dry, open woodlands such as oak and pine forests, as well as in bushes along paths and forest edges, on sunny slopes, and in hedges. Grey to dark green leaves hang from small shrubs, which are used – mostly crushed – as a spice. Dried oregano leaves have a more intense flavor compared to fresh herbs. This wild herb contains valuable essential oils, as well as bitter and tanning agents. For harvesting, the stems are cut about a hand's width above the ground and hung in a dark room to dry. After drying, the leaves are stripped from the stems and stored dry.
This wild Turkish oregano is characterized by a more intense, deeper, yet softer flavor compared to conventional oregano. Its aroma is strong-spicy, delicately herbaceous, slightly peppery, and stimulatingly fruity. It harmonizes ideally with other herbs of Mediterranean cuisine, such as thyme and rosemary, but also with bay leaf, lavender, savory, and sage. It complements garlic, onions, and tomatoes especially well!
Details
Professionals about STAY SPICED!
HAYA MOLCHO
ROLAND TRETTL
TOM HEINZLE
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