Pasta is a staple food in many countries. The production of pasta enriched with vegetables is a straight forward strategy to increase the fruit and vegetable intake and this pasta can be a very good carrier of healthy compounds.
Oregano (Origanum vulgare L.) is widely used as a condiment and its flavor and smell are greatly appreciated throughout the world for culinary applications. The word oreganoin Greek means, “Joy of the mountain” . The people there believed that the cows that grazed in oregano fields produce a tastier meat.
Oregano is most well-known for imparting an ‘‘Italian taste’’ to Mediterranean cuisine and may be used to enhance the flavors of a variety of foods including baked goods, vegetables, legumes, fish, pizza, pasta sauce, and chilis.
Its light green leaves are used either ‘‘dry’’ or ‘‘fresh’’ as a culinary seasoning, and its use has elicited such sensory responses as ‘‘pungent,’’ ‘‘pleasantly bitter,’’ ‘‘herbaceous,’’ and ‘‘aromatic,’’ to name a few.
Oregano is a herb that is a member of the mint family. It is closely related to marjoram, even though the flavors differ widely.
Oregano herbs also have applications in the pharmaceutical and food industry due to the antioxidant, antimicrobial, antimycotic, insecticidal and other activities of their essential oil resulting from their phenolic content, primarily carvacrol.
Oregano herb
