Quote:
Originally Posted by drew51
I mostly want it for chili powder, Cuban and Mexican oregano are different, but it's close. 13 different types of Mexican oregano. So i have a lot to try, see what i like.
I plan to add two Mexican oregano's too to try. I also like them to flavor meats, in marinades and such. The plant is easy to overwinter, so see if I can use it or not.
You could be right, I may not like it.
It is also known to neutralize capsaicin, the compound in peppers that makes them hot. It is recommended to chew on a Cuban oregano leaf to cool the burning caused by food that is too spicy. I want to try and bring out the taste of hot peppers but usually they are just too hot! See if this works to mellow the heat.
http://www.texascooking.com/features...hilepowder.htm
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Out of curiosity I clicked on the authors link that said Eleanor Bradshaw this lead to a Patricia Mitchell.
Patricia Mitchell Native Texan, born in Fort Worth. Graduated Poly High in 1963; attended Stephen F. Austin State University; works for TexasCooking.com.
I have seen this person before from some place but dont know where.
The reason I was looking was to find out if they lived in Texas and for how long.
Worth