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Post by deepfriednew101 on Apr 6, 2023 17:35:17 GMT 1
I have stated my Position until Verification of C.H.S. Hand Writing and Paper Date Verification.
until then I will keep to everybody's words it's NOT Proven.
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Post by Silver on Apr 10, 2023 14:16:20 GMT 1
After some research I've discovered that Thymol and Carvacrol are isomers. And I've discovered that some Lippia graveolens plants yield oil that is about 75% Thymol (the essence of Thyme), while other Lippia graveolens plants yield oil that is about 75% Carvacrol (the essence of Oregano). This poses a huge problem. As Mexican Oregano will either be akin to adding a huge amount of Thyme, or it will be the equivalent of adding a huge amount of Oregano, but it will not be both at the same time. And when you purchase it you have no idea as to which you will receive. The Mexican Oregano which I purchased tastes strongly of Mediterranean Oregano mixed with the flavors of Cilantro and lime. But YMMV. Yours may deliver a hefty boost of Thyme, likely also mixed with the flavors of Cilantro and Lime. By Cilantro, I mean here the plant, and not the seed.
So Mexican Oregano is sort of a Jekyll and Hyde. Or a hit and miss.
Edit: I believe that my wife and my oldest daughter are repulsed by Mexican Oregano because both are sensitive to Cilantro. I like Mexican Oregano because I'm not sensitive to Cilantro. My wife actually tossed it in the trash once, and I had to recover it. Such was her repulsion. The only hope for using it successfully in deep fried Chicken is in the hope that deep frying it eliminates the Soapy/Metallic nature of Cilantro.
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Post by Silver on Apr 10, 2023 14:29:56 GMT 1
I just found this blurb on the internet of cooking substitutions (which we all well know are hit and miss as to their reliability): Other sources say to sub Lemon Verbena for Mexican Oregano, so I stand by my presumption that 'my' Lippia graveolens tastes like a mix Cilantro, Lime, and Mediterranean Oregano. And other sources say to substitute Mexican Oregano with Marjoram. But in tasting both, I fail to see this connection.
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 10, 2023 14:47:54 GMT 1
Sounds like it’s not consistent enough in its flavour profile to use. Unless a specific manufacture which so far we tried to avoid with blended ingredients.
I’m ruling it out
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Post by Silver on Apr 10, 2023 14:52:39 GMT 1
More internet blather on Mexican Oregano:
What peaks my interest greatly here is in the "licorice, anise finishing" part.
It's beginning to seem as if Mexican Oregano can potentially replace a world of ingredients (provided that the Cilantro soapy/metallic cooks off).
Sage
Marjoram
Thyme
Oregano
Citrus
Anise Seed (or licorice in general)
These may all 'potentially' be substituted by the singular addition of Mexican Oregano.
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Post by deepfriednew101 on Apr 10, 2023 17:06:47 GMT 1
use a High Quality Oregano leave and crush it or pulse grind it
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Deleted
Deleted Member
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Post by Deleted on Apr 10, 2023 19:49:59 GMT 1
More internet blather on Mexican Oregano: They must have sold me hay then. I get the floral citrusiness from Mexican Oregano, but no licorice or anise finishing at all. I have ordered a couple of uncommon items now that I wanted to try. One of them is Anise hyssop. Anise hyssop has a sweet, licorice-like flavor with a hint of mint. Some people describe it as tasting similar to fennel or anise seed, but with a more floral and herbaceous quality. |
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Post by Silver on Apr 10, 2023 20:08:27 GMT 1
More internet blather on Mexican Oregano: They must have sold me hay then. I get the floral citrusiness from Mexican Oregano, but no licorice or anise finishing at all. I have ordered a couple of uncommon items now that I wanted to try. One of them is Anise hyssop. Anise hyssop has a sweet, licorice-like flavor with a hint of mint. Some people describe it as tasting similar to fennel or anise seed, but with a more floral and herbaceous quality. I don't taste licorice in Mexican Oregano when I taste it straight up either, but then I don't taste Anise Seed in my recipes unless I cross a certain threshold. I believe that one of the qualities of the 'secret recipe' is that no seasoning post salt and pepper stands out whereby it can definitively be identified. That said, a licorice finish is a stretch. It's more of a Cilantro taste with a squeeze of lime, plus a bold Oregano (or, as claimed, thyme for some Mexican Oregano plants). I can't say that I taste Thyme in mine.
The Thyme yielding Mexican Oregano must be well in the minority, else they would have named it Mexican Thyme... They didn't. I think that including the word 'Sage' as a secondary name for it is also a major stretch.
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Post by Silver on Apr 19, 2023 13:01:21 GMT 1
Mexican Oregano is all over the board as to it's oils:
It has to be one of the most hit and miss Herbs available. Either it's loaded with Thymol or it's loaded with Carvacrol, or both, and sometimes it even tastes like Eucalyptus. But some plants have no Carvacrol, some have no Thymol, and some have no Eucalyptol.
What I'm detecting as a very forward Cilantro leaf flavor in mine is likely Eucalyptol. Mine also has a load of Carvacrol, as it has a very Oregano like flavor. I appear to be lucky in getting a blend of the oils.
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Post by Silver on Apr 27, 2023 21:21:07 GMT 1
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