Egyptian Oregano

Egyptian oregano (Origanum vulgare) from Sinai is supplied as leaves, powder and rubbed. Oregano is more pungent than marjoram and the two are frequently confused or substituted, so buyers should specify the botanical name — Origanum vulgare — rather than relying on the common name alone.

Rubbed oregano, with the leaf separated from stalk and lightly broken, is the form most often specified for culinary and blending applications. Leaf and powder forms are supplied where the buyer's process calls for them, with the usual caveat that ground material loses aroma faster and cannot be verified visually.

Applications include culinary seasoning and Mediterranean spice blends, pizza and sauce manufacture, meat and convenience-food production, and botanical extraction. Aroma strength is the parameter that drives value, and it is best handled as a contractual volatile-oil figure measured on the shipped lot.

Sinai's dry climate and well-drained soils suit the crop, and the reliable dry harvest window allows the leaf to be dried quickly enough to preserve the volatile oil. Material is cleaned to remove stalk and field debris, and each shipment carries a lot-specific certificate of analysis. Specifications are available upon request and can be tailored to buyer requirements, including the degree of rubbing and stalk tolerance. FOB Alexandria with the complete export documentation set.