Profile: Dried marjoram, like oregano, brings a lightness to cooking.
Marjoram is a perennial herb related to oregano. The taste is similar to oregano, but sweeter and with a hint of mint. Its delicate oils make it unsuitable for prolonged cooking methods. Sweet marjoram spice should always be added at the end of cooking to maximize flavor. Dried marjoram has a stronger flavor than fresh, so it is preferred.
Seasoning for sauces, stuffing, and salad dressings. The dried leaves are used to coat the rind and infuse the milk as it ages.
|Cuisine:||French, Italian, Mediterranean, Middle Eastern, North African, North American|
|Shelf Life:||1.5 Years|
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Ways To Use:||With portabellas, eggplant, or vegetables. Salad dressings with anchovies or tomato sauces are other great uses.|
|Taste & Aroma:||Sweet|
|Country of Origin:||Egypt|
|Handling / Storage:||Store in a cool, dry place.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information:||None Specified|