Marjoram 40g VIVIO

Grated marjoram should be added to food at the end of cooking to preserve its full flavor and aroma. It is also used as a garnish for dishes. The aroma and characteristic taste of marjoram pair well with vegetable dishes, which include cabbage, potatoes, and beans, as well as meat (especially lamb, mutton, grilled meats) and seafood. In the United States, it is used in poultry, pies, soups, and salads. Italians love to use marjoram in tomato sauces, pizzas, and fish dishes. In Polish cuisine, we cannot imagine pea soup, bean soup, and sour rye soup without the addition of marjoram. It pairs well with thyme and rosemary. It is used in the sausage industry, among other things, to flavor white pudding. Interestingly, marjoram oil is also used in the production of liqueurs and teas.

Use in cooking:
• Marjoram, as a spice, is added to meats, mainly pork loin. It is also added to tripe, pea soup, and dumplings.
• In the past, marjoram was used to flavor drinks and added to cakes.
• Today, marjoram is used to season sour soups, white borscht, bean and pea soups, as well as pork loins and roasts.
• Marjoram is a spice inseparable from tripe.

Marjoram is a highly aromatic herb known and cultivated worldwide today. In most Polish homes, it is added to soups, sauces, and meat dishes.