Badia Oregano Whole, 5.5 oz

Whole oregano leaves in the volume size for kitchens that cook in batches — adobos, sofritos, marinades, pizza sauce by the gallon. The dried herb at the heart of Cuban, Mexican, Italian, and Greek cooking, with leaves you crumble fresh to keep the aromatic oils intact.

Common Uses

Mix into Cuban adobo seco for pernil, lechón, and pollo asado. Carry the dried-herb note in Mexican pozole rojo, menudo, birria, and chile rubs. Crumble into Italian marinara, pizza sauce, and Sicilian tomato salads. Whisk into Greek lemon-oregano marinades for chicken, lamb, and octopus.

Cuisine Context

The shared herb of two oregano-loving worlds: the Caribbean and Latin America, where it lives inside every adobo, and the Mediterranean, where it defines pizza, souvlaki, and lamb. Dried oregano is what these cuisines actually call for — not fresh.

Pro Tip

Buying the larger size only pays off if you store it right. Keep it sealed and away from the stove; crush leaves between your hands as you add them to release the volatile oils.

Ships from Doral, FL — 5.5 oz.