djs0302 wrote:
> I have a recipe for homemade chili powder that calls for Mexican
> oregano. I only have regular oregano on hand right now. Can I use it
> instead or is there too much of a difference in flavor between regular
> oregano and Mexican oregano?

I don't particularly care for Mexican oregano, remeinds me of lawnmower
scrapings... I bought some so many years ago I can't remember how long,
it's still in my spice cabinet but it's only to remind me not to ever
buy it again. I use Mediterranean style oregano (which is actually in
the mint family) for everything calling for oregano.

Regardless which spice blend, always mix up a small batch the first
time to test if you like it. You can buy a small quantity of Mexican
oregano (it's cheap) to try it. I think Mexican oregano is best
reserved for smoking, if you're so inclined. I remember sitting
on a verranda in Cozamel and just down the hill by the edge of small
plane air strip there were some men tending to a brush fire. I asked
the person next to me, a local, what was that sweet smell... he said
Mexican oregano... now it may have been pot and he just didn't want to
say.

>From Penzeys:
Oregano
Mediterranean and Mexican oregano are two different plants, but because
they are used in the same way and have a somewhat similar flavor they
are both called oregano. Mediterranean oregano grows wild on the hilly
mountainsides of southern Europe and is an essential ingredient in so
many of the dishes from the region. For Italian spaghetti sauces to
Greek salads to Turkish kebobs, the sweet, strong flavor of
Mediterranean oregano is perfect. Our travel to this area has allowed
us to import some wonderful Turkish Oregano, the best Mediterranean
Oregano we've seen in years. Mexican oregano is stronger and less
sweet, well-suited to the spicy, hot, cumin-flavored dishes of Mexico
and Central America- perfect for chili and salsa. Both types of oregano
should be added in the beginning of cooking, so the flavor has time to
come out and meld with the other flavors of the dish. Add while
browning onions or beef for both spaghetti sauce and chili.
---

Merriam Webster

oreg·a·no

noun

Etymology: American Spanish orégano, from Spanish, wild marjoram, from
Latin origanum -- more at ORIGANUM

1 : a bushy perennial mint (Origanum vulgare) that is used as a
seasoning and a source of aromatic oil -- called also origanum, wild
marjoram
2 : any of several plants (genera Lippia and Coleus) other than oregano
of the vervain or mint families
---


Sheldon