Oregano, cut

Origin & Story

Cut oregano is a central culinary herb of Mediterranean cuisine – especially in Italy and Greece. In tomato sauces, on pizza or in meat dishes it delivers a bold, savoury aroma with a slightly bitter note. Dried and cut, it's ideal for warm applications where freshness and volume should be preserved.

Highlights

Only the aromatic leaves are used, evenly cut and gently dried. This preserves the typical fragrance – savoury, bold and slightly bitter. The leaf structure ensures even distribution when cooking or baking. The oregano is single-batch processed at Manufaktur Funke. The exact cut size remains my secret.

Quality

The oregano comes from controlled cultivation in Turkey. Only green, aromatic leaves are processed – no stems, no technical aids, no additives.
No anti-caking agents, no artificial flavours.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

For pizza I don't scatter the oregano directly onto the sauce, but over the finished base just before baking – that way the aroma stays more intense and doesn't burn.

Recommended use

• For pizza Margherita, pasta or tomato sauce

• In meat dishes with lamb, chicken or minced meat

• For roasted vegetables, ratatouille or bakes

• For flavouring olive oil or herb butter

Recipe idea

Pizza Margherita with cut oregano
View recipe

Origin / Ingredients

Oregano (Turkey).
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening.