Mexican oregano
Method: Dry-toast at 225 to 275°F for 15s to 30s.
Unrelated to Mediterranean oregano, closer to verbena. Toast lightly, then add to chili or pozole.
Flavor
earthy, citrusy, grassy
Method: Dry-toast at 225 to 275°F for 15s to 30s.
Unrelated to Mediterranean oregano, closer to verbena. Toast lightly, then add to chili or pozole.
earthy, citrusy, grassy