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Bulk Marjoram Ground
Ground Marjoram has an earthy, slightly sweet taste with hints of citrus and pine making it a versatile and essential ingredient in a wide range of food products.
Unlike whole marjoram leaves, which can be difficult to incorporate evenly into recipes, ground marjoram mixes effortlessly into batters, doughs, and spice blends, ensuring consistent flavor distribution,
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Product Data
| Scientific Name | Origanum majorana |
|---|---|
| Origin Countries | Turkey and Western Asia |
| Product Use | Marinades and rubs, rice and grain dishes, soups and sauces |
Production & Sourcing
Ground Marjoram is made by harvesting fresh Marjoram leaves and carefully drying them to remove moisture while preserving their flavor and aroma. Once dried, the leaves are finely ground into a powder using specialized equipment, such as spice grinders or milling machines. This grinding process breaks down the leaves into small particles, resulting in a smooth and uniform powder.
Applications
- Snack Production
- Seasonings and Dry Blends
- Packaged Dry Mixes
- Soups
- Sauces
- Rice and Grain Dishes
- Marinades and Rubs
- Meat and Poultry Processing
- Ready-To-Eat Meals
- Vegan
- Vegetarian
Functionality
- Dietary Fiber Enrichment
- Flavor Enhancement
- Vitamin A Boost
- Vitamin K Boost
- Essential Minerals
- Anti-inflammatory
- Anti-Microbial
Benefits
Ground Marjoram offers a delicate and slightly sweet flavor profile with hints of pine and citrus, similar to Marjoram flakes. However, since it is ground into a fine powder, its flavor may be more concentrated and evenly dispersed in dishes, allowing for precise seasoning and flavor enhancement.
Ground Marjoram has a fine and powdery texture, similar to other ground spices and herbs. It is easily dispersible and blends smoothly into recipes, providing even flavor distribution and enhancing the overall texture of dishes without adding any noticeable texture of its own.
Ground Marjoram typically exhibits a muted green color, reflecting the natural pigments present in Marjoram leaves. While not as vibrant as Marjoram flakes, its green hue adds visual interest to dishes and serves as a marker of freshness and quality.
Ground Marjoram retains many of the nutrients found in fresh Marjoram leaves, including vitamins, minerals, and antioxidants. While its nutritional content may vary depending on factors such as processing methods and storage conditions, it can contribute to the overall nutritional profile of dishes.
Ground Marjoram has very low moisture content, which helps preserve its shelf life and flavor. While it does not contribute significantly to binding ingredients in recipes, it can be rehydrated in liquid or incorporated into moist ingredients to enhance flavor and aroma.
Ground Marjoram emits a subtle yet distinctive aroma, similar to Marjoram flakes. Its aromatic profile includes floral, piney, and citrusy notes, adding depth and complexity to dishes and enhancing the overall sensory experience.
Ground Marjoram provides a well-balanced flavor to dishes, complementing other ingredients without overpowering them. Its delicate and aromatic taste allows for precise seasoning, ensuring a harmonious fusion of flavors in recipes.
While Ground Marjoram may not provide as much visual contrast as Marjoram flakes, its subtle green color and aromatic fragrance still add interest when paired with other ingredients in dishes. Its delicate aroma enhances the overall appeal and complexity of culinary creations.
Marjoram is commonly used in Mediterranean, Middle Eastern, and European cuisines, where it is prized for its aromatic and culinary qualities. Ground Marjoram is a versatile ingredient in various cultural and regional dishes, including soups, stews, sauces, meats, and vegetable dishes.
Ground Marjoram is generally safe for consumption and is suitable for various dietary preferences, including vegetarian, vegan, gluten-free, and dairy-free diets. However, individuals with allergies or sensitivities to certain herbs or spices should check the ingredient list carefully.
Uses in manufacturing
Ground Marjoram is often included in seasoning blends and spice mixes for convenience foods, snacks, and packaged products. These blends may contain Ground Marjoram along with other herbs and spices to create unique flavor profiles tailored to specific culinary applications, such as soups, sauces, marinades, and salad dressings.
Ground Marjoram is frequently added as an ingredient in various packaged foods such as soups, sauces, marinades, dressings, and ready-to-eat meals. It provides flavor enhancement and visual appeal to these products, while also offering convenience and shelf stability.
Ground Marjoram is commonly used to season meat and poultry products, such as sausages, meatballs, burgers, and roast meats. It adds a subtle yet distinctive flavor to these dishes, enhancing their taste and aroma.
Ground Marjoram can be used to flavor bakery items such as bread, crackers, and savory pastries. It adds an aromatic and herbaceous element to these products, enhancing their taste and texture.
Ground Marjoram is often used in pre-packaged meals such as pasta dishes, rice dishes, and vegetable stir-fries to provide a subtle seasoning. It adds depth of flavor and complexity to these convenience foods, making them more appealing to consumers.
Main producing countries and Harvest time.
Marjoram is indigenous to Cyprus (Mediterranean), Turkey, and the Western Asia region. Marjoram leaves are usually ready to harvest around 6 weeks after it is planted.