A bold herb for bold flavors
Cuban oregano delivers a much more intense flavor than common Mediterranean oregano. Its taste is:
Use about half the amount of Cuban oregano compared to what the recipe calls for with regular oregano. The flavor is significantly more concentrated.
Essential in sofrito, the aromatic base for rice, beans, stews, and soups. Used in ropa vieja, black bean soup, and grilled meats. Also steeped in rum for medicinal tonics.
Known as orégano brujo, it flavors moles, adobos, and bean dishes. Essential in Yucatecan cochinita pibil marinades. Fresh leaves are torn into ceviches and salsas.
Fresh leaves are added to curries, dals, and chutneys. In South India, the leaves are fried in ghee and served with rice. The Tamil karpuravalli thogayal (chutney) is a beloved preparation.
Simply called "oregano," it flavors tinola (chicken ginger soup) and sinigang. The leaves are also used in Filipino herbal teas (salabat).