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What’s the difference between marjoram and oregano? Depends on who you ask. Many botanists believe they are the same but a chef will tell you the difference is huge. Oregano was long considered wild marjoram but the plants do not look particularly similar. To confuse matters further, marjoram is a member of the mint family and considered the twin of thyme. Marjoram has a more mild, sweet flavor than oregano with perhaps a hint of balsam. It is said to be the meat herb but compliments all foods except sweets. Common to Mediterranean and Middle Eastern foods, marjoram is grown domestically and imported mostly from Egypt.
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Marjoram has a slightly mintly, citrusy taste. Use marjoram's fresh taste to enhance salad dressings, seafood sauces, soups, and poultry. A chicken that has been rubbed with garlic, salt, course black pepper and marjoram, then grilled makes a quick and delectable summer treat -- one of my favorites. Marjoram's flavor also works well with cheese, tomato, bean or egg dishes. Marjoram is most often used in recipes of French or English origin, whereas oregano's more robust flavor is often called for in the recipes of Italian, Greek, North African and Mexican cuisines.
Try Our Organic Marjoram In This Award Winning Chili Recipe!
Ingredients:
1 lb Ground beef
15 1/2 oz Chili beans; hot and spicy
15 1/2 oz Chili beans; hot
28 oz Tomatoes; cut up
6 oz Tomato paste
1 1/2 c Celery; chopped
1 c Onion; chopped
1/2 c Pepper, green; chopped
4 oz Chili peppers; drained Seeded and chopped
2 tb Sugar
1 Bay leaf
1 ts Salt
1 ts Marjoram flakes or ground
1/2 ts Garlic powder
1 ds Pepper
4 oz Mushrooms (optional)
Directions:
In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess fat. Remove bay leaf; stir before serving.
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