Peruvian oregano is an aromatic and intense variety, highly valued in Latin American cuisine. It stands out for its stronger and more fragrant flavor than common oregano.

Peruvian oregano is ideal for:

Seasoning meats: especially red meats, lamb, pork and chicken. Its intense flavor penetrates well in marinades and roasts.

Latin and Andean dishes: it is often used in typical recipes from Peru, Bolivia and the Andean regions, such as stews, broths and casseroles (such as “adobo” or “ají de gallina”).

Soups and full-bodied sauces: it enhances the flavor of homemade broths, tomato-based sauces and more robust preparations.

Vegetables and stews: excellent for adding depth to simple dishes such as potatoes, zucchini and eggplant.

Medicinal teas and infusions: in some cultures, it is also used as a digestive tea and to relieve cold symptoms, due to its natural properties.x