Using Marjoram to Cook


    The spice marjoram comes in two options, ground and leaves. This spice comes from the Labiatae or Lamicaeae, which is actually a perennial herb that is a part of the mint family. The taste is a little on the sharp side and somewhat bitter but it also has a nice aroma. Marjoram is a favorite spice of professional chefs in that it adds a remarkable and unbeatable flavor to certain foods such as stuffing, stews, eggs, meats, poultry, fish, salads, and vegetables. This spice originates in western Asia and the Mediterranean, having become a favorite in kitchens around the world. Regardless of the dish made using this spice, there is a distinct flavor that results, something warm and homey. Often, the ground option is used for casseroles and sprinkling on meats while the leaves are great for adding to soups and stews, each providing the same wonderful spicy flavor.




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