What can I substitute for oregano?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “what can I substitute for oregano?” with an in-depth analysis of oregano and some of the possible substitutes of oregano along with their advantages and disadvantages.
What can I substitute for oregano?
We can have several substitutes as a one-to-one replacement for oregano. These substitutes include basil leaves, thyme, marjoram, Italian seasoning, parsley, Tarragon, Dill, and sage.
Over the last few decades, the global herb and spice market has grown considerably, and was worth $12 billion in 2012, and is expected to increase at an annual growth rate of 4.8% to reach an estimated value of US $16.6 billion by 2019. The European Union market is the second largest trade for herbs and spices, amounting to 520,000 tonnes in 2013 with a value of €1.8 billion (1).
What is oregano?
Oregano is a type of herb with purple flowers and olive-green leaves. This is used in flavouring the food. Its addition in food products consisting of an adequate amount is termed as safe but not much effective for better health. Marjoram (Origanum majorana) is a medicinal herb that belongs to the family Lamiaceae and was earlier known as Majorana hortensis Moench (2).
Oregano is mostly used against parasite infection, for any wound healing case or maybe for some other conditions. Oregano is a naturally occurring herb that can help the body to boost its immune levels by fighting against some of the microorganisms such as viruses and bacteria. This herb has a very rich history of usage in traditional medicine for curing skin disorders, stomach problems, diabetes, heart related issues and infections caused by bacteria, viruses, and fungus (2).
Oregano also consists of some chemicals which help in digestion and these chemicals also play a vital role in cough reduction.
Substitutes of oregano
Some of the possible substitutes for oregano are as following,
Basil
Basil is considered one of the best substitutes for oregano. Basil leaves can be used in fresh or dried form. Fresh or dried basil leaves are used equally in quantity just like oregano fresh or dried leaves.
Basil consists of a distinctly Italian vibe, which is quite similar to oregano. To substitute for fresh oregano and Thyme which is another substitute is a much better option.
The major components identified in basil essential oil were estragole (40.9%), 1,8-cineole (24.3%), and linalool acetate (19.8%), first of them belonging to phenylpropanoids and the others to oxygenated monoterpenes. Besides, basil contains many phenolic compounds, which give the herb a high antioxidant activity (3).
Thyme
Thyme is another substitute for oregano, but thyme has good results if we use it in fresh form. Fresh oregano and thyme leaves are almost similar in appearance and also have quite similar tastes and flavours. It can be a good substitute if we use it after garnishing. Dried thyme is avoided to use in place of dried oregano because in dried form it has a strong taste and flavour.
In a study, thyme essential oil showed the highest level of total phenolics, the highest antioxidant capacity, and exhibited the stronger antibacterial activity then other herbs studied. P-cymene was the major component in thyme, which possesses antimicrobial properties (3).
Italian seasoning
Oregano is also a part of Italian seasoning, which can be used as a good alternative to oregano, but only in a very small quantity that may be equal to a pinch. This is mostly referred to in the case of styling Italian dishes.
Italian seasoning is a spice mixture usually composed of marjoram leaves, thyme leaves, rosemary leaves, savory leaves, sage leaves, oregano and basil leaves. This spice mixture may act as antioxidants in the human diet, due to the polyphenolic compounds present in the herbs (5).
Marjoram
Marjoram is also a one-to-one replacement of oregano. The flavour of both oregano and marjoram are quite similar. In Mexican dishes, dried marjoram is a good alteration of dried oregano. A marjoram is a form of herb which is not easily available, it is found rare.
Sweet marjoram is characterized by a strong spicy and pleasant odour. The flavour is fragrant, spicy, slightly sharp, bitterish and camphoraceous. Though a perennial, it is treated as an annual under cultivation. The colour of the dried herb is light green with a slight grayish tint. Linanool and cis-sabinene hydrate give marjoram its characteristic flavor (4).
Parsley
If we use oregano in those dishes which are tomato-based. In those dishes, oregano can be replaced with parsley. It has a unique taste because of its mild taste and solid smell.
It can also change the flavour of dishes depending upon their strong flavour and taste. If oregano is a key ingredient of the recipe then parsley can be used as an alternative compound of oregano.
Parsley leaves also possess antimicrobial properties. The major components identified in parsley essential oil were β-phellandrene (32.4%), 1,3,8-p-menthatriene (13.9%), 1,8-cineole (12.5%), β-myrcene (12.7%), α-pinene (6.5%), and 2,6-dimethylstyrene (6.4%), all of them belonging to the monoterpene hydrocarbons class (3).
Tarragon
Tarragon is a good substitute that provides a dynamic kick to the mixture, but this dynamic change occurs only if we use it in good content.
Tarragon works better especially for two kinds of recipes, One with its bittersweet taste, where it can highlight the bitterness of the recipe of its original component.
Studies revealed that tarragon strongly inhibited platelet aggregation, which is a factor in conditions such as thrombosis. The main flavor components of tarragon are methyl chavicol and anethole (4).
Dill
This substitute has a grassy flavour. It has a little bit of bitterness that is a magnificent alteration of oregano. Oregano is famous due to its strong taste and flavour, but dill has a more solid impact than oregano. The content of the dill should be adjusted according to your taste to avoid an overwhelming taste and taste.
Dill is characterized by long dissected leaves and compound radiating umbels. Studies determined that the aroma of dill herb was directly related to concentration of five components namely dill-furan, -phellandrene, limonene, myrsticin and p-mentha dienbutyrate (4).
Sage
Sage is a herb that has a bittersweet taste and also has citrus qualities. Its taste is also solid when it is available in fresh form. To make it a good recipe by using this alternative of oregano, firstly make sure about the right content.
Rosmarinic acid was reported by studies to be the second most frequently occurring caffeic acid ester, following chlorogenic acid, and to have antioxidant activity equivalent to that of caffeic acid. The authors detected rosmarinic acid in rosemary, balm, sage, thyme, oregano, marjoram and savory. Since rosemary and sage belong to the Labiatae family, it is not surprising to find the same antioxidants in both plants: carnosol, carnosic acid, rosmanol, rosmadial, rosmarinic acid. Various methyl and ethyl esters of carnosol, rosmanol, and carnosic acid can be found in sage (4).
Rosemary
If dried oregano is not available or if you want to use fresh components in your recipe, then rosemary is a good option as an alteration. Both rosemary and oregano are used in the same amount in any recipe.
Rosemary was considered both lipid antioxidant and metal helator. Rosemary extract was found also to scavenge superoxide radicals. Rosemary extracts act as antioxidants to inhibit lipid oxidation in food systems (4).
Bay leaf
Bay leaf is also one of the good substitutes which are used in cooking. This herb can be used in any form such as in dried, ground, or whole. Bay leaves can also be added in those recipes which are slow-cooked which may be sauces, stews, and soups.
The commodity, traded as sweet bay leaf, and true, Roman, or Turkish laurel, is derived from the leaves of Laurus nobilis. The leaves of L. nobilis are plucked and dried under shade for use as a flavouring material in a variety of culinary preparations, especially in French cuisine. The leaves contain an essential oil of aromatic, spicy odour and flavour which can be isolated by steam distillation. The oil is a valuable adjunct in the flavouring of all kinds of food products, particularly meats, sausages, canned soups, baked goods, confectionery, etc (4).
Other FAQs about Oregano that you may be interested in.
Conclusion
In this brief article, we have answered the question, “what can I substitute for oregano?” with an in-depth analysis of oregano and some of the possible substitutes of oregano along with their advantages and disadvantages.
References
- Drabova, Lucie, et al. Food fraud in oregano: Pesticide residues as adulteration markers. Food chem, 2019, 276, 726-734.
- Dhiman, Neha, and Aparajita Bhasin. Marjoram (Origanum majorana): An essential oil with potential pharmacological properties and health benefits. The Pharma Innovation Journal 2022, 11, 4454-4460.
- Semeniuc, Cristina Anamaria, et al. Chemometric comparison and classification of some essential oils extracted from plants belonging to Apiaceae and Lamiaceae families based on their chemical composition and biological activities. Molecules, 2018, 23, 2261.
- Peter, Kuruppacharil V., ed. Handbook of herbs and spices: volume 3. Woodhead publishing, 2006.
- Dearlove, Rebecca P., et al. Inhibition of protein glycation by extracts of culinary herbs and spices. J med food, 2008, 11, 275-281.
