Many are those, who will not agree to the claim that spices are paleo and they actually make a great addition to any dietary plan. Generally, spices are known to be the major cause of low blood pressure levels in the body as well as increase the tolerance for glucose. All in all, dried marjoram spice has a few appealing properties that makes it outstand among other spices.
Marjoram is an aromatic herb which can trace back its origin from the Mediterranean region and the modern day Turkey. Many people confuse marjoram with the oregano. However, if you ask any chef about the two, he or she will describe to you the distinct flavours of each. This herb is widely used in seasoning various dishes. These include – but not limited – to salads, grilled meat, stews cheese and sausages. Dried marjoram spice is the characteristic spice of Hungarian cuisine.
People have different ideas regarding the best choice between the dried and fresh marjoram. When marjoram leaves are dried, they react completely differently from most herbs. This is because, instead of losing the flavour and spiciness, the marjoram spice becomes more pronounced. What happens is that during the drying procedures, the plant tissues structure tends to collapse. The availability of the essential oils in this herb after drying makes the flavours to be absorbed in the food effortlessly. More to that, the marjoram is rich in Vitamin K and iron. Therefore, the end product is a completely appetising spice that will leave you begging for more. Try it and you won’t regret it!
3 Fantastic Ways to Use Dried Marjoram Spice
- Flavour sausage: spice up any sausage recipe with 1/2 tsp of dried marjoram
- Make a delicious marinade for beef or pork strips: Mix 1/4 tsp dried marjoram, 1 tbsp grated ginger, 2 cloves of minced garlic, 3 tbsp teriyaki sauce and 1 cup of beef broth.
- Make a nice rub for roast chicken: Mix 1/4 tsp each of dried marjoram, sage, rosemary, thyme and pepper combined with 1/2 cup coarse sea salt
Ingredients: 100 % dried marjoram