Oregano (Origanum vulgare onites ) is a tender perennial plant growing to 20-80 cm tall with pale green to gray green wooly rounded foliage 1- 4 cm long.
Oregano is cultivated in different areas of Mediterranean and Aegean regions of Turkey. Some varieties are collected from forest in nature. Harvesting time is at the end of June and mostly in July.
Oregano has varieties and commercial types from Lamiaceae family to be supplied in dried form to the consumers for culinary use after preparetion and packaging. It has an aromatic, warm and slightly bitter taste.
Climate , seasons and soil composition may affect the aromatic volatile oils in oregano between 1 % and 3 % e according to species.
The essential oil contains variable amounts of carvacrol and thymol.
Oregano oil is extracted for industrial purpose.
Dried oregano is usually processed as 30 mesh particles of oregano leaves and flowering top. It is also possible to make other sizes and ground. Packing is 10 kg or 20 Lbs kraft paper bags.
According to customers' preference, various blends of oregano are prepared to meet their needs.
Oregano is used extensively as a flavoring on pizza and sprinkle leaves over meat dishes. In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb in barbecue and kebab restaurants. It can be usually found on table, together with paprika, salt and pepper.
It is a preferable spice for gourmets in tomato sauces, grilled meat and fried vegetables in culinary use.
It is also used as digestive, soothing and antiseptic in alternative medical use.
Chemical Analysis
Moisture : 7 – 12 %
Volatile Oil : 1 – 3 %
Ash : Max. 10 %
Acid insoluble ash : 1,2 %
Salmonella : Absent in 25 gr.
Shelf Life : 24 months when stored in cool and dry conditions.
