Mexican Oregano

Its citrusy, earthy direction is particularly useful with dried chiles and beans. It is not the same herb as Mediterranean oregano, so a substitution changes the flavor rather than merely the label on the jar.

Tacos, beans, chili, pozole-style soups, salsas, grilled meats and Latin-inspired cooking.

Start with 1/2 teaspoon per 2 cups of beans or tomato sauce.

Rub gently before adding and allow it to hydrate during a simmer.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Warm one drained can of pinto beans with 1/3 cup water, 1/2 teaspoon Mexican oregano and a pinch of cumin. Simmer gently until the liquid thickens, then finish with lime. Serve in tortillas with cabbage and salsa.

Dried Mexican oregano.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 1 oz
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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