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Majoran (Maggiorana)
Majoran (Maggiorana)
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This marjoram comes from Italy, where it grows wild. The taste of this 'wild marjoram' is strong. You will undoubtedly recognize pine cones and citrus in it. Use this marjoram in dishes with tomatoes, in salads and soups, but also with fish, and more . . .
The term wild marjoram may be confusing. In botany, wild marjoram is understood as orgeno. This wild, true marjoram (Origanum majorana) is used where 'wild marjoram' (oregano) is too strong, such as in fish dishes.
Like oregano, marjoram is a woody herb. The leaves are small, slightly hairy and green on both sides. Marjoram is harvested 'on the stem'. That is why in many marjorams the stem and leaf are processed together. In our marjoram this is not the case, the leaves are stripped from the stems after harvesting. In addition, our marjoram is harvested early in the summer, shortly before flowering, when the leaf is at its tastiest.
Marjoram is a plant from the Lamiaceae family, just like oregano and thyme. Oregano is famous for its use in Italian and Greek cuisine, especially in combination with tomatoes and eggplant. However, oregano is not only used there, but also in Latin American cuisine. This wild-growing marjoram has, by nature and through the careful method of harvesting and processing, a more powerful and broader flavor palette than most cultivated marjoram varieties.
Smell and taste
The odor and flavor of this marjoram is typical of the mixed sabinyl/α-terpineol chemotype (approx. 40% each), and contains more terpineol than a standard marjoram (sabinyl chemotype). The taste and smell are a mixture of sweet pine and citrus, which makes marjoram a great match for tomatoes and tomato-based dishes, such as salads and soups. The main flavourings are:
- sabinene, responsible for the woody, camphor-like flavour of black pepper, among other things, with citrus and pine notes
- p-cymene, fresh, spicy, woody, citrus, as in cumin, oregano and coriander
- sabinene hydrate, mint, eucalyptus, 'green'
- cis- and trans-sabinene hydrate, balsamic
- terpine-4-ol, sweet woody and peppery aroma
- α-terpineol, woody pine scent, citrus and lily
- β-pinene, woody pine odor, as in cumin, pine (cone), juniper and hemp,
- β-myrcene, spicy aroma, with notes of fruits (mango, grape, peach) and mint,
Usage
The flavour of dried marjoram is best experienced when the leaves are added towards the end of the cooking time, and are allowed to absorb water again, develop flavour and be shared with the dish for a maximum of ten minutes.
Marjoram is used in the Mediterranean with meat, salads, cheese and bread, when a bit of citrus is desired, often as a milder substitute for oregano. If you want to use oregano in a dish instead of marjoram, make sure that the strong flavour does not overpower the other flavour components.
The more delicate the dish, the more it is worth considering using marjoram instead of oregano. A rule of thumb is: - rustic Mediterranean and southern French dishes: oregano, - refined northern French dishes: marjoram.
Features:
- 100% dried leaf (zipped) of the Origanum majorana
- origin: italy
Assortment
- available in glass and stand-up pouch (no test tubes)
- glass jar contains 20 grams
- stand-up pouches with a capacity of up to 20 to 150 grams
- larger quantities on request
Gift wrapping
- The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
- For an overview of our gift packaging, please refer to the section gift wrapping
Save:
- store your green herbs in closed packaging
- preferably store in a dark, dry and cool place
- at least good until June 2026 (06-2026)
- This expiration date is an indication
Batch number
The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice
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