Dickturtle
Assistant Cook
I am trying to find a rich spicy oregano that will liven up sauces and penetrate fish and poultry with the flavor of oregano the dried dead leaves of Mexican oregano or the lifeless drab pale green leaves we can buy in Amazonas dont cut it. I am now confronted with buying Turkish oregano which they say is more pungent and Greek is more savory. Give me a break, being more pungent suggests that it is stonger richer flavor? then what does more savory mean. What is the difference between savory and pungent?? I remember deep green oregano I used to buy 30 years ago in Wisconsin, if you used a teaspoon it would overwhelm the sauce. Where is this type of oregano today?