Marjoram is one of the most popular spices used in cooking in different cuisines of the world. It is a spicy-aromatic spice with a sharp and slightly bitter taste and a sweetish aroma reminiscent of the smell of camphor. Marjoram is added to soups, salads, fish and meat dishes, puddings and tea.
Marjoram is used in various spice mixtures and is used as a substitute for oregano in many culinary recipes. In the food industry, this seasoning is used in the manufacture of sausages, wine, cheese and beer.
This herb goes well with meat dishes made from fatty meats: lamb and pork. It improves the digestion process and relieves the feeling of heaviness in the stomach. In Germany, it is used to make fatty sausage products.
In Russian cuisine, this seasoning is added to meat, mushrooms, vegetables and fish, it is used in canning food, making alcoholic beverages: liqueur, beer and liqueur. It is found in puddings, jelly, compote and kvass.
In Italy, marjoram is added to rice soup with beef broth, vegetable and meat dishes, in France - to hare pate and first courses, in Czechoslovakia - to potato and mushroom soups, no pork dish is cooked without it, Hungary - in mushroom and cabbage dishes. Many sauces are prepared with this spice: tomato, parsley, sour cream. Cold appetizers are garnished with dried or chopped marjoram.
The most common drink with marjoram is tea, which is an excellent thirst quencher in hot weather.
To prepare it you will need:
- ground marjoram - 1 tsp;
- long tea - 2 tsp;
- water - 2 glasses;
- sugar to taste.
Pour the ground marjoram with a small amount of boiling water and leave to infuse for 3 hours, strain. Pour boiling water over the tea, add sugar and cool, mix with marjoram. Drink it cold.
To give a unique aroma, seasoning is added to jelly and compotes.
Marjoram has a specific taste and strong aroma, so it can be combined with seasonings that have a distinct smell. Professional chefs advise adding bay leaves, allspice or black pepper, thyme, rosemary and basil. Marjoram is a part of the famous spices "Khmeli-Suneli" and "15 herbs".
The seasoning is used in meat and vegetable dishes, soups, salads, drinks and food production. But when cooking, it is important to know when to stop, otherwise marjoram can cause headaches and feelings of depression.
