In the traditional cuisine of Cephalonia, oregano is substituted by a local variety of marjoram that grows abundantly on the island. The locals call it “Sampsiho”, and they use it to give a flowery, subtle spiciness to many of their tomato, fish or root vegetable recipes. To them, oregano is a must for lentil soups.
Intense flowery and peppery fragrance with hints of citrus. All dishes and foods that traditionally pair well with marjoram will taste even better with this rich varietal.
*Previously named Oregano from Cephalonia
Net weight: 16 g/0.54 oz – BB: Oct. 2020
With lemon and oregano, ready in 15 minutes!November 25, 2014
Two types of oregano for a dish to feed a table of ten and make everyone happy!May 7, 2014
A classic pizza recipe from Alan Davidson’s “Mediterranean Seafood” cookbook paired with oregano from Cephalonia.April 7, 2014
This marjoram meatball recipe is a summer alternative to a Greek dish called Giouvarlakia.March 14, 2014