Botanical Name: Origanum vulgare L.
Active Ingredients: Carvacrol
Part Used: Leaf
Appearance: Brown yellow powder
Test Method: HPLC/ UV
Oregano is an important culinary herb, used for the flavor of its leaves, which can often be more flavourful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity.
Oregano is very high in nutritional content, particularly certain vitamins, minerals, and dietary fiber or roughage. It is a rich source of vitamin K, vitamin A, and vitamin C.
Oregano is also known to be source of omega 3 fatty acids, which help stimulate and regulate the cardiovascular system of the body. Moreover, the dietary fiber it provides helps regulate bowel movement. Oregano also contains beta-carotene, a pigment good for the skin.
Additionally, minimal amounts of sugar can be found in oregano, but it does not contain saturated fats.
The dried oregano leaf powder is most often used to add flavor to salad, and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. Oregano is also used by chefs in the southern Philippines to eliminate the odor of carabao or cow meat when boiling it, while simultaneously imparting flavor.
1.An Effective Anti-Bacterial
The volatile oils in this spice include thymol and carvacrol, both of which have been shown to inhibit the growth of bacteria.A researcher in Mexico found oregano to be more effective against Giardia than the commonly used prescription drug.
2.Potent Anti-Oxidant Activity
Oregano contains numerous phytonutrients—including thymol and rosmarinic acid—that have also been shown to function as potent antioxidants that can prevent oxygen-based damage to cell structures throughout the body.
1. Applied in the food field, it has become a new raw material which used in food and beverage industry;
2. Applied in the health product field;
3. Applied in the pharmaceutical field.
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