Mexican Oregano Lemon Peel Ground Ceylon loses its delicate

Ground Ceylon loses its delicate citrus-floral aroma faster than hard cassia

It sets the Indian tradition of spiced chai on a South African rooibos base

or rubbed onto chicken

pots of beans

pasilla pepper

Mexican Oregano Lemon Peel Ground Ceylon loses its delicateBolder, mintier, citrus bright: the first time you cook with true Mexican oregano, the difference from ordinary oregano is hard to miss. This is the herb that makes salsas, pozole (a hominy and chile stew), chili, and slow braised chicken tinga (a shredded chicken Mexican braise) taste the way they do at the taqueria. It carries grassy, citrusy, faintly floral notes with a pungency that stands up to chiles, lime, and long cooking. Toast a pinch and