Oregano goes particularly well with tomatoes, aubergine and lamb and is generally added just at the end of cooking, so that it retains its pungency.
Oregano is an important culinary herb, It has an aromatic, warm, and slightly bitter taste, which can vary in intensity. Great oregano may be strong enough almost to numb the tongue and our can get really powerful in summer. This aromatic flavour is due to some complex botanical compounds found in the leaves including carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene,
Often known as the “Pizza Herb” in Italy it is frequently used with roasted, fried, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods.
The herb is widely used in cuisines of the Mediterranean Basin, the Philippines, and Latin America.
In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants,[clarification needed] it can be usually found as a condiment, together with paprika, salt, and pepper.