Oregano is an aromatic herb that plays a fundamental part in Peruvian cuisine. The fresh and dried leaves are used as condiment in various staples dishes. Fresh oregano is added to salads and the dried ones to stews and soups. The dried oregano retains its flavor in a way that is more aromatic than in its fresh state.
Oregano, as a name, comes from Spanish and Latin "origanus" that is a compound word, "oros" (mountain) plus "ganos"(beauty/brightness), hence, "the beauty of the mountain."
Oregano is a perennial herbaceous plant, growing from 20-80 cm (7.9-31.5 in) tall, in fairly dry soil, with full sun. The flowers are purple, produced in erect spikes, characterized by an opposite and aromatic leaves. Climate, season, and soil composition affect the aromatic oils present in the plant. Among chemical compounds that contribute to the flavor we find the following:
-Carvacrol that inhibits the growth of several bacteria strains.
-Thymol that has strong antiseptic action.
-Limonene that gives its fragrance to mask the bitter taste of alkaloids.
-Pinene that is highly repellant to insects.
-Ocimene that are oils with pleasant odor with anti-fungal properties.
-Caryophyllene that has an anti-inflammatory effect.
In the Andes oregano is added to soups and broths. When people make up fresh soup they add just a little oregano when they serve the dish so that its intense flavor can disperse throughout it.
Oregano is also used to cure strong stomach concerns due to the fact that in the Andean Highlands the digestive system functions different than at sea level. People place the fresh herb in a cup and let it rest for a few minutes in hot water. Once the oregano has let loose its color it is ready to be drunk and will calm stomach issues. If people do not have any water nearby then they will chew a little dried oregano and it will calm them.
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