The unmissable taste in Italian Pizza

Oregano has an aromatic, warm and slightly bitter taste which can vary in intensity. Many subspecies of oregano have been developed by humans over centuries for their unique flavours or other characteristics. Oregano oil has been used in folk medicine since ancient times. It is popular in barbecue and kebab restaurants which are usually found as an condiment together with paprika, salt and pepper.

Oregano leaves as a culinary herb; used in fresh or dried leaves or in powder form. It’s dried version has more flavour than fresh leaves. Prominently it use as a staple herb of Italian- American cuisines in modern context. It became popular in U.S when soldiers return after 2^nd World War as they brought back with them the taste of the “ Pizza herb” which was used in southern Italy for centuries. In Italy oregano is more frequently used with roasted, fried or grilled vegetables, meat and fish. It’s less common in north Italy since marjoram is generally preferred than Oregano.

The herb is widely used in cuisines of the Philippines, Mediterranean basin and Latin America and Argentinian cuisines. In Turkish cuisine, oregano is mostly used for flavoring meat; especially in mutton and lamb.  In Greece it’s most commonly used in Greek salad sauce that accompanies fish / meat grills and casseroles.

Oregano helps liver function and speed up the process of toxin elimination.It improves bone health & and functionality of the metabolism which helps to increase energy and strength. Oregano also improves the heart health. Also sprinkling a bit of oregano to your meal can improve your immune health 

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