dried marjoram
Also known as: dried marjoram leaves
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Also known as: dried marjoram leaves
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in a cool, dark place, dried marjoram maintains its best quality for 1 to 3 years.
It doesn't 'spoil' in a way that makes you sick, but it loses flavor. If it has no aroma when crushed and looks greyish-brown, it should be replaced.
Dried oregano is the closest substitute, though it is stronger. Use about half the amount of oregano. Thyme or savory are also good alternatives.
No, they are different species. Marjoram is sweeter and milder, while oregano is more pungent and spicy.
Freezing is not recommended for dried spices as it can introduce moisture, which leads to clumping and loss of flavor.
It pairs exceptionally well with poultry, lamb, sausages, tomato-based sauces, and roasted vegetables.
Simply measure the required amount and crush it slightly between your fingers or palms to activate the oils before adding to the pot.
Yes, dried marjoram is surprisingly high in iron, providing a significant amount per 100g, though typical serving sizes are very small.
dried marjoram is a versatile ingredient found in cuisines around the world. With 271 calories per 100g and 12.7 grams of protein, it's a nutritious addition to many dishes.
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