In > "Foxy Lady" > writes:

>"J Krugman" > wrote in message
...
>> In > "Foxy Lady" >
>writes:
>> >...in PR, yellow lemons as we know them in the states, are rarely
>> >bought because they have a different flavor... what we call "limones" in
>PR
>> >are actually limes.
>>
>> It took me a while to figure this one out...
>>
>> The other one I'm still a bit puzzled about is the word "oregano".
>> I've read in several places that "oregano" is a mainstay of Puerto
>> Rican cuisine, but I just can't taste any oregano in Puerto Rican
>> food. I can think of three possible explanations for this discrepancy:
>> 1) the use of oregano in Puerto Rican food is actually not as
>> widespread as I have been led to believe; 2) in the context of
>> other Puerto Rican ingredients, oregano becomes unrecognizable to
>> me; or 3) what Puerto Ricans call "oregano" is entirely different
>> from what Americans call "oregano". Would you know whether Puerto
>> Rican and American oreganos are the same plant?
>>
>> Jill
>>

>Hi Jill...

>Oregano (small leaf) is certainly a mainstay in PR cuisine, but it's used
>with a light hand, not an overpowering, very obvious one. You'll find it in
>every adobo seasoning mix (Bohio, Goya, etc.) and in most recipes for stews,
>soups, beans, rice dishes and seasonings for meats/poultry.

>There is also a different kind of oregano we use to make our sofrito and to
>refresh seasonings in stews/soups. It's called "oregano brujo" and it's a
>large, broad, fleshy leaf that is similar to Cuban Oregano except that it
>doesn't have a creamy whitish border... it's more like the Jamaican variety
>(all green). This oregano brujo (wild oregano in English) grows just like
>its name - wild! You don't need to cultivate it, water it, do anything to it
>because it's a survivor.

>http://plantsdatabase.com/showpicture/18144/

Sandra, you are a goldmine! Have you ever considered writing a
book? When you do, I want the first copy.

Thanks!

Jill