dried marjoram
Also known as: marjoram
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Also known as: marjoram
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, dried marjoram is healthy due to its rich antioxidant content, including carvacrol and thymol, which help protect cells from damage. It also possesses anti-inflammatory and antimicrobial properties, and has traditionally been used as a digestive aid.
While typically used in small amounts, dried marjoram is surprisingly nutrient-dense per 100g, offering significant protein (12.66g), carbohydrates (60.56g), and some fat (7.04g). It also provides various vitamins and minerals, contributing to overall health.
Yes, dried marjoram has traditionally been used as a digestive aid. Its compounds may help soothe stomach cramps, indigestion, and reduce flatulence, making it beneficial for digestive comfort.
Yes, pure dried marjoram is naturally gluten-free. It is a single-ingredient herb and does not contain wheat, barley, or rye. Always check labels for potential cross-contamination if you have severe gluten sensitivities.
Yes, dried marjoram is 100% vegan. It is a plant-based herb and contains no animal products or by-products.
Dried marjoram has a delicate, sweet, and slightly floral flavor with hints of pine and citrus, often described as a milder, sweeter version of oregano. It's commonly used in Mediterranean and European cuisines, pairing well with poultry, lamb, fish, vegetables, soups, stews, and tomato-based sauces.
As a general rule, use about one-third the amount of dried marjoram compared to fresh marjoram. For example, if a recipe calls for 1 tablespoon of fresh marjoram, use 1 teaspoon of dried marjoram, as its flavor is more concentrated.
dried marjoram is a versatile ingredient found in cuisines around the world. With 271 calories per 100g and 12.66 grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 7 recipes featuring dried marjoram with step-by-step instructions.
Browse recipes →Store dried marjoram in an airtight container in a cool, dark place away from direct sunlight and heat. When stored properly, it can maintain its flavor and potency for 1-3 years.
While dried marjoram doesn't 'spoil' in a way that makes it unsafe to eat, it does lose its flavor and potency over time. It's best to use it within 1-3 years for optimal taste, after which it will become less aromatic and flavorful.
Marjoram and oregano are closely related but have distinct flavor profiles. Marjoram is generally sweeter, milder, and more delicate with floral and woody notes, while oregano is more pungent, robust, and peppery. Marjoram is often preferred for lighter dishes, while oregano stands up to bolder flavors.