Badia Dried Oregano Leaves, 1.35 Pound Bottle, 4 Per Case

Oregano is the dried leaves of Lippia graveolens. The oval shaped leaves have anaromatic aroma and a slightly bitter flavor.

Uses

Italian seasoning: Fold into pizza sauce, meatball mixtures, and tomato based pasta sauces for classic Mediterranean flavor.
Herbal blends: Use as a primary component in custom spice blends, Italian seasoning mixes, and herb rubs.
Salad dressings: Add to vinaigrettes and creamy dressings for a distinctive, aromatic note.
Grilled meats: Season steaks, chops, and kebabs before grilling for a savory, herbaceous crust.
Poultry and shellfish: Sprinkle over roasted chicken, baked fish, shrimp, and other seafood preparations.
Greek and Spanish dishes: Incorporate into Greek salads, spanakopita, Spanish rice, and other traditional recipes from these cuisines.

Who Would Benefit

• Restaurant kitchens and pizzerias that season large batches of sauce, dough, and proteins daily
• Caterers and food service operators who need consistent, bulk herbs for event cooking
• Home cooks who prepare Mediterranean, Italian, Greek, or Spanish meals frequently and prefer buying in quantity
• Meal prep and batch cooking enthusiasts who want a reliable, long lasting dried herb on hand
• Spice blend makers who build custom seasoning mixes in house

Product Highlights

• Dried leaves of Lippia graveolens with aromatic aroma and slightly bitter, full bodied flavor
• Native Mediterranean herb widely used across Greek, Spanish, and Italian cuisines
• 1.35 pound bottle size, 4 bottles per case, 5.4 pounds total for high volume use
• Works as both a standalone seasoning and a core ingredient in herbal blends
• Badia Spices brand, known for consistent quality and broad distribution

Common Applications

Oregano shines brightest where heat and time coax out its essential oils. In slow simmered tomato sauces, the leaves soften and infuse the liquid with a warm, earthy bitterness that balances acidity. On pizza, a pinch added before or after baking gives that familiar pizzeria aroma. For grilled and roasted proteins, oregano can be combined with olive oil, garlic, and salt as a wet rub or dry sprinkle; the herb toasts slightly on the surface, deepening its flavor. In vinaigrettes, the dried leaves rehydrate in the acid component and release fragrance throughout the dressing. It also holds its own in baked dishes like lasagna, stuffed peppers, and casseroles, where extended cook time allows the flavor to permeate the entire dish.

Preparation & Use

Dried oregano leaves can be used straight from the bottle. For the most flavor, rub the leaves between your palms or crush them lightly just before adding to release volatile oils. Add early in cooking for sauces and braises so the flavor mellows and integrates, or sprinkle on at the finish for a brighter, more forward herb note. Store the bottle in a cool, dry place away from direct sunlight; keep the cap closed between uses to preserve aroma and potency.