Marjolaine Appartient à la famille de la menthe thym , Romero a Bazalka Mais ce n'est pas si bien connu. Partagez quelques éléments de pièces de monnaie et le goût en bois du thym et du romarin, mais avec des nuances plus douces d'agrumes. Est plus doux et plus doux que le sien O Père Oregan . C'est l'une des meilleures applications de Marjorama.

Indice

Dans les mélanges de coin italiens

Le poivre italien devrait être un mélange des herbes les plus couramment utilisées dans la cuisine italienne. Il n'y a pas de recette d'épices italienne, donc la liste des herbes sélectionnées pour chaque mélange et les proportions de ces herbes diffèrent selon le fabricant. Le mélange typique comprendra le marjoram ainsi que d'autres favoris méditerranéens, comme le basilic et le thym.

En strelła Provence

Marjolaine is one of the popular herbs in French cuisine and the Herbes de Provence blend. Marjolaine’s light minty notes and sweetness make it an excellent complement to other herbs in the Provencal blend like tarragon and lavender.

V Marinadas

Marjolaine is a key herb in many marinadesaspecially those from the Mediterranean and Middle Eastern regions, where it might be used on strong-flavored meats like lamb. It is well-suited to mild proteins and goes well with chicken and light, non-oily fish. Pair with olive oil and fresh garlic.

Salades

Marjolaine is a good addition to saladsaither as a salad green or in the dressing. Marjolaine can play the same role that dried oregano traditionally plays in Italian salad dressing. Chop up some dried or fresh marjoram leaves and add them to a simple vinaigrette. Its savory eucalyptus notes will complement other standard vinaigrette ingredients like olive oil and mustard.

Dans la sauce pizza

Marjolaine can enhance pizza sauce and thus the pizzas you use it on. Pizza sauce is famous for its strong oregano notes. Because marjoram has a similar flavor profile, it can work alongside oregano or in its place. It is a great alternative if you find the flavor of oregano too harsh or overpowering. Marjolaine will complement both the garlic and the acidity of the tomatoes.

Aux pâtes

Marjolaine is one of the mint-related herbs that typically show up in a tomato-based pasta sauce. Marjolaine can accompany herbs like thym, Bazalkaa oregano. It pairs well with garlic and contributes to the savory qualities of the sauce. As in pizza sauceaou can use it with oregano or instead of it.

En massage sec

Marjolaine môžete použiť ako súčasť bylín v masakroch na mäso, ktoré plánujú pečenie alebo gril. Je to veľmi podobné oreganu a thymu, ktoré sú dvoma z najobľúbenejších sušiacich bylín. Marjram môže brúsiť tenký prášok v mlynčeku korenia alebo jednoducho použiť nasekané listy. Marjolaine sa dobre kombinuje s väčšinou ostatných štandardných prísad suchého trenia, ako je cesnakový prášok a rasca.

E o za'tar

Marjolaine is one of the main herbs that you will sometimes see used in za’atar, which is a Middle Eastern herb blend. Za’atar is usually made mainly with thym, but both marjoram and oregano can be used as thym substitutes in it. Marjolaine will provide a mild flavor similar in intensity to thym. Za’atar can be used as a rub for grilled meats, added to salad dressings, or used as a condiment at the table that you sprinkle on food.