Dried Thyme

What Is Dried Oregano (Kekik)?

Dried oregano is a sharp, spicy culinary herb obtained by drying the leaves of thyme/oregano (Origanum and related species). Growing abundantly in Turkey's mountainous regions, its aroma intensifies when dried and it can be stored for a long time.

In Turkish cuisine it is indispensable in meat, chicken, and vegetable dishes; in Italian cuisine (as oregano) it is essential for pizza, pasta sauce, and salads. The same plant is also brewed as tea, but the dried spice form is mostly used in cooking.

Nutritional Values of Dried Oregano

As a dried spice, dried oregano has a value that looks high per 100 g (about 265 kcal) and a very intense fiber, iron, and calcium content; however, since the amount used in a recipe is very small, its practical contribution to daily nutrition is limited.

What Are the Benefits of Dried Oregano?

Dried oregano is traditionally used to add aroma to dishes; research on its essential oils (especially thymol/carvacrol) is ongoing. Since it is a spice consumed in small amounts, its flavor contribution comes to the fore.

This information is general; dried oregano is a spice and is not a substitute for medical treatment.

How to Choose Dried Oregano

Good-quality dried oregano should be gray-green with distinct leaves and a strong aroma; products that have faded, turned powdery, or lost their scent have lost their freshness.

• Color should be gray-green, with distinct, aromatic leaves
• It should give off an intense, sharp oregano smell when crushed
• Avoid products that have absorbed moisture and clumped together

How to Store Dried Oregano

Dried oregano keeps its aroma for 1–2 years in a closed jar, in a cool place away from light; light and moisture weaken the aroma. Storing it whole (uncrumbled) preserves the aroma longer.

Using Dried Oregano in Cooking

Dried oregano is used in grilled meat and chicken marinades, köfte mixtures, roasted vegetables, pizza and pasta sauces, and also in shepherd's salad (çoban salata); crushing it before adding releases its aroma.

Using Dried Oregano on Meat

For grilled or oven meat and chicken, a marinade is made with olive oil, garlic, and dried oregano; crushing the oregano before adding brings out its aroma better.

Oregano on Pizza and Salad

In Italian cuisine, as oregano it is sprinkled on pizza sauce and toppings; it also adds character to olive oil salad dressings and shepherd's salad.

Which Recipes Use Dried Oregano?

Grilled meat and chicken, köfte, roasted vegetables, pizza, pasta sauce, and shepherd's salad are the best-known uses of dried oregano.

Frequently Asked Questions

Are dried oregano and oregano the same?

They are largely the same plant group; "oregano" is the international name for Origanum species and overlaps with what is called kekik in Turkish, though there may be regional differences in species and aroma.

When is dried oregano added?

In marinades it is added beforehand; in cooked dishes it is usually added in the middle to final stage; crushing it before adding strengthens its aroma.

Can dried oregano be made into tea?

Yes; the same herb can be steeped in hot water to make oregano tea. However, the dried oregano sold as a spice is mostly used in cooking.

How should dried oregano be stored?

It should be stored in a closed, light-proof jar in a cool, dry place; moisture and light weaken its aroma.

Why is dried oregano used sparingly?

Drying concentrates its aroma, giving it a strong and sharp taste; too much can give a bitter overpowering note to a dish, so it is used in moderation.