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Mexican oregano, similar to marjoram, but not as sweet and has a stronger, more pungent flavor and aroma. It’s generally used in highly spiced dishes because of its characteristically pungent flavor. Ground Mexican Oregano is excellent in dried rubs, soups, and is a potent replacement for dried whole leaves.
Mexican oregano is wonderful in salsas, adobos, rajas and Mexican style soups.
~Differences Between Mediterranean and Mexican Oregano~
There are two main types of oregano – Mediterranean and Mexican. While they are similar, they are two different plant species.
Most of us are familiar with the Mediterranean variety. It’s a member of the mint family, and grows throughout the Mediterranean area. In general, oregano has an intense flavor but there are regional variations. For instance, Greek oregano is savory and earthy, Italian is a bit milder, and the Turkish has an increased pungency. Mediterranean oregano is a versatile herb well suited to a wide variety of cuisines, and is ideal for meats, pasta, and sauces.
The Mexican species of oregano is a relative of lemon verbena, and is native to Mexico, as well as Central and South America. While it shares the intensity of Mediterranean oregano, it contains citrus and mild licorice notes. Some would describe Mexican oregano as being more minty than Mediterranean. It pairs well with Latin American and Southwestern dishes.