Ingredient
Marjoram
What is Marjoram?
Marjoram is a perennial herb belonging to the mint family, commonly used as a seasoning in cooking. It is closely related to oregano but has a milder, sweeter flavor. Typically, marjoram is harvested and dried for use in various culinary applications.
This herb is primarily used for its aromatic qualities to enhance the flavor of dishes such as soups, stews, and sauces. There is some scientific exploration into marjoram's health benefits, with mixed evidence suggesting potential antibacterial and anti-inflammatory properties, though robust conclusions are yet to be established.
When you see marjoram on a label, it is usually included for its flavor-enhancing properties, and its presence is generally well-regarded in culinary contexts.
Commonly found in: Herbal blends, Soups, Stews, Sauces, Seasoning mixes
Benefits
- May contain compounds with antibacterial properties, although evidence is not definitive.
- Possesses anti-inflammatory compounds, but more studies are required to confirm efficacy.
Marjoram is generally recognized as safe (GRAS) for use in food by the FDA.
Limited research suggests potential health benefits, but more comprehensive studies are needed for confirmation.
Marjoram is plant-derived and suitable for vegan diets.
Sources: Generally Recognized as Safe (GRAS) · Review on medicinal and alliaceous herb marjoram
Scout's take
Marjoram is an herb known for its antioxidant and anti-inflammatory properties. It is often used to enhance flavor and nutritional value in dishes. Organic marjoram ensures reduced pesticide exposure.
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