Badia Oregano Whole, 2.25 oz

Whole oregano leaves in the everyday kitchen size — the dried herb that anchors Cuban mojo, Mexican adobo, and Mediterranean roasts. Crumbled fresh from the jar, the leaves throw a sharper, more aromatic punch than any ground oregano.

Common Uses

Build Cuban mojo criollo for lechón, ropa vieja, and yuca. Season Mexican pozole, birria de res, and chile-lime carne asada. Crumble over Italian pizza margherita and pasta al pomodoro, or whisk into a Greek ladolemono for grilled lamb chops, branzino, and souvlaki.

Cuisine Context

The bridge herb between the Caribbean, Mexico, and the Mediterranean. In Cuban and Pan-Latin kitchens it goes into every adobo and marinade; in Mexican cooking it tempers chile heat in stews and salsas; in Italian and Greek cooking it defines the dried-herb profile of tomato, lamb, and seafood dishes.

Pro Tip

Crush the leaves between your palms before adding — the friction releases the oils. For sauces, add early; for grilled meats, sprinkle on top right before serving alongside lemon and olive oil.

Ships from Doral, FL — 2.25 oz.