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Post by Silver on Jan 12, 2022 1:26:27 GMT 1
www.thekitchn.com/whats-the-difference-mediterra-93923Of particular interest: ---------------------------- notes of citrus and mild licorice pairs well with chili peppers, cumin, and paprika All of this seems desirable. What was the general availability status of Mexican Oregano in circa 1940?
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Post by Silver on Jan 12, 2022 12:06:05 GMT 1
Interestingly enough Lippia Graveolens (Mexican Oregano) is not species related to Origanum Vulgare (Mediterranean Oregano) at all.
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Deleted
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Post by Deleted on Jan 13, 2022 12:23:18 GMT 1
I think the Spaniards called it Oregano because it reminded them in some way. Just like Pimento (Allspice) and Pepper. My sample of Mexican Oregano has just arrived. It doesn't smell like Oregano at all. The citrusy notes really stand out. However, when you rub it with your fingers the Oregano really comes out. When you eat it "raw" it tastes very much like regular Oregano too, maybe a tad more sweetish/florally, but not citrusy at all. So interestingly, smell and taste are nothing alike. I can see why people just called it Oregano.
I haven't cooked with it yet, but I cannot see the citrusy notes magically reappearing during cooking or frying. As of now, I would say that it is totally fine to just use Mediterranean Oregano. If Mexican Oregano would have been that miraculous and outstanding it wouldn't have been superseded by Mediterranean Oregano that easily and quietly I guess. I will still give it a try though and compare it to Oregano and Marjoram.
And it doesn't taste like Sage at all. Not even close.
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Post by Silver on Jan 13, 2022 12:28:08 GMT 1
I think the Spaniards called it Oregano because it reminded them in some way. Just like Pimento (Allspice) and Pepper. My sample of Mexican Oregano has just arrived. It doesn't smell like Oregano at all. The citrusy notes really stand out. However, when you rub it with your fingers the Oregano really comes out. When you eat it "raw" it tastes very much like regular Oregano too, maybe a tad more sweetish/florally, but not citrusy at all. So interestingly, smell and taste are nothing alike. I can see why people just called it Oregano. I haven't cooked with it yet, but I cannot see the citrusy notes magically reappearing during cooking or frying. As of now, I would say that it is totally fine to just use Mediterranean Oregano. If Mexican Oregano would have been that miraculous and outstanding it wouldn't have been superseded by Mediterranean Oregano that easily and quietly I guess. I will still give it a try though and compare it to Oregano and Marjoram. It may prove to be yet another piece of the puzzle! I'm looking forward to your cooking with the Mexican Oregano. For some time now I've felt that citrus plays a part. |
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Post by Deleted on Jan 13, 2022 12:47:56 GMT 1
It may prove to be yet another piece of the puzzle! I'm looking forward to your cooking with the Mexican Oregano. For some time now I've felt that citrus plays a part. It does play a part. It comes from an ingredient we have all been using, but not as much as we should have. It's Ginger. Citrusyness is the very first and most dominant attribute of Ginger. I firmly believe it to be the 3rd highest ingredient after White and Black Pepper. This is what I mean when I am referring to proper ratios. When you have all the right ingredients, and the note isn't quite there, we should look at the flavour profile of what we have and amend the ratios accordingly, instead of looking for the one secret herb or spice that will parachute the note into the fryer. |
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Post by Deleted on Jan 13, 2022 12:52:19 GMT 1
That being said, I cannot remember anyone highlighting Ginger or giving it a try at a very high amount. Everyone is obsessed with background dancers like Star Anise or other low amount items, or juggling Marjoram and Savory. Hope that helps a bit.
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flg
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Post by flg on Jan 13, 2022 14:17:37 GMT 1
It may prove to be yet another piece of the puzzle! I'm looking forward to your cooking with the Mexican Oregano. For some time now I've felt that citrus plays a part. It does play a part. It comes from an ingredient we have all been using, but not as much as we should have. It's Ginger. Citrusyness is the very first and most dominant attribute of Ginger. I firmly believe it to be the 3rd highest ingredient after White and Black Pepper. This is what I mean when I am referring to proper ratios. When you have all the right ingredients, and the note isn't quite there, we should look at the flavour profile of what we have and amend the ratios accordingly, instead of looking for the one secret herb or spice that will parachute the note into the fryer. Interesting thought about the Ginger ratio. I notice that as of late the trend has been to decrease it not increase. With exception of my last cook. I have balanced it with coriander. So I am interested in your findings when you get a chance to cook. For me when I tried Cardamom it easily filled the citrus block. However, being such an expensive product. You wouldn't think it would have ever made it into any form of mass production. Even early on. |
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Post by Deleted on Jan 13, 2022 14:46:41 GMT 1
A lab analysis of 99X conducted by a contributor called jwoz in the other forum placed Ginger 3rd highest too. And wasn't there a story when CHS complained about a piece of fried chicken he got and said it wasn't the correct Ginger...? You will know the story better than me... I know many consider CHS a spice saint, but if Ginger was as low as many place it, he never would have been able to tell it wasn't the correct type of Ginger. An item must be high amount or extremely strong in order to be able to make such a statement. I consider myself a super taster and would challenge anyone who claims otherwise.
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flg
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Post by flg on Jan 13, 2022 14:52:49 GMT 1
A lab analysis of 99X conducted by a contributor called jwoz in the other forum placed Ginger 3rd highest too. And wasn't there a story when CHS complained about a piece of fried chicken he got and said it wasn't the correct Ginger...? You will know the story better than me... I know many consider CHS a spice saint, but if Ginger was as low as many place it, he never would have been able to tell it wasn't the correct type of Ginger. An item must be high amount or extremely strong in order to be able to make such a statement. I consider myself a super taster and would challenge anyone who claims otherwise. LOL I was going to mention the story as well. Good Call
Also, I have a copy of a recipe by sonofagun that people found quite good back in the day. I think a long time poster on another forum said it was the best he cooked. And although I call into question some items like bay leaves. The interesting thing is Ginger is the 3rd highest in that recipe as well around 0.7g in relation to coriander @ .5g and sage at 0.35g
Please let us know if you give this a try. I buy it as a road to travel.
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Post by Deleted on Jan 13, 2022 15:03:20 GMT 1
I use .75 grams of Ginger in my recipe per 100 grams of flour. Feel free to post the recipe you mentioned. Sounds interesting.
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