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Mexican Oregano 15g
Description
Mexican oregano is misleadingly named – as it is, in fact, related to lemon verbena rather than Mediterranean oregano traditionally used in Greek and Italian cooking.
Mexican oregano is strong and herbaceous with liquorice-lemon notes. Add to stews, Mexican bean dishes or combine with chilli-infused oil for a flavoursome salad dressing.
May contain nuts and sesame.
Quick Comparison
| Settings | Mexican Oregano 15g remove | Frito Lay Rancheritos Tortilla Chips remove | Frito Lay Crujitos Corn Twists Cheese and Chili Flavor remove | Chilli De Arbol 1kg - Short Dated remove | Barcel Mini Takis Fuego Azul remove | Sabritas Adobadas remove |
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| Price | 2.50€ | 3.60€ | 3.60€ | 15.63€ | 1.25€ | 3.60€ |
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| Content | Mexican oregano is misleadingly named – as it is, in fact, related to lemon verbena rather than Mediterranean oregano traditionally used in Greek and Italian cooking. Mexican oregano is strong and herbaceous with liquorice-lemon notes. Add to stews, Mexican bean dishes or combine with chilli-infused oil for a flavoursome salad dressing. May contain nuts and sesame. | Get in the mood to heard up some cows, it's time to crunch on Rancheritos! These crunchy tortilla strips are covered with a spicy powder that's full of flavor and has just a hint of lime with every bite!
| Super scrumptious and tasty Crujitos are chili and cheese flavored corn puff twists with a great crunch and wholesome cheesy flavor. It's twisted how tasty these are to crunch on!
| Chilli de arbol is a fiery hot chilli, often used in Mexican soups and sauces. Although its name implies that the chillies grow on trees, the long, elegant chilli de arbol actually hang from the branches of a wiry shrub, which grows a few feet off the ground. The arbol chillies turn a brilliant red colour when ripe, and are then sun-dried to intensify the spicy hot flavours. Chilli de arbol is primarily used for its hotness. While other milder Mexican chillies like ancho and mulato are known for their fruity-smoky flavours, arbols are best known for their firey heat – most commonly used in a condiment, or for giving dishes an exciting kick. So don’t remove the seeds of chilli de arbol...but embrace the hotness. Fry the chilli a little oil, or dry-fry on a skillit to release the flavours, before blending into a sauce, or chopping finely into a salsa. Best before 1st March 2018 | Takis are back and they're so lit that their fire has turned blue! These Fuego Azul Takis are just as spicy as the normal red version, but have a bit of extra lime kick to them, making them so good that you'll want to eat them until all of your fingers turn bright blue!
| Mexico knows how to make every flavor next level tasty! These chips from Sabritas take the idea of ketchup chips and amp them up to 11, mixing in peppers that make these chips almost like eating salsa cooked into a chip!
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