UseWith its intense yet delicate flavour, marjoram is typical of Mediterranean cuisine. It is ideal for savoury meat and fish dishes but also for first courses with pulses, mushrooms and cheese. In some regions, it is used as an alternative to oregano, but to prevent the heat from reducing its organoleptic properties, it is recommended to add it at the end of cooking.
Organic marjoram leaves.
It may contain traces of: soy, sesame and celery.
Did you know...
Native to Europe and central-southern Asia, marjoram is an integral part of the Origanum family but much more delicate in scent and intensity. It is also known as Persia and is widely grown in Africa: the warm climate is a panacea for this spice, which does not survive too harsh temperatures.