Cuban oregano

Coleus amboinicus

herb

Thick, velvety leaves with a strong thyme and oregano flavor, for court-bouillons and colombo curry.

Origin

East Africa and India, grown in the Caribbean

Season (United States)

all year round

Preparation

One or two leaves are enough, whole or chopped, added during cooking; their taste is very strong. Fresh, they are crushed to release their aroma. Its scent is volatile: at the end of cooking, not the start.

Molecules

Thymol and carvacrolIn small amounts, not counted Rosmarinic acid · Lutein and zeaxanthin · Chlorophyll

Did you know?

It is also called “Cuban oregano” or “Mexican mint”: it is neither.