Oregano

Oregano is a popular herb from the mint family (Lamiaceae). It comes from the dried leaves of the Origanum vulgare plant, which is native to the Mediterranean region. The leaves are harvested and then dried, often crushed, to be used as a spice.

Oregano is widely used as a flavoring agent in many cuisines, particularly Italian, Greek, and Mexican dishes. It adds a pungent, earthy, and slightly bitter flavor to foods. Manufacturers add it to products like sauces, seasoning mixes, and vegetable-based meals to enhance taste.

Oregano is generally recognized as safe (GRAS) for its intended use as a spice and flavoring by the FDA. As a common food ingredient, it is not typically subject to specific additive regulations. JECFA and EFSA have evaluated certain oregano extracts or essential oils, but for the whole herb, it is considered a food ingredient rather than a food additive requiring an acceptable daily intake (ADI). There are no notable controversies regarding the safety of oregano as a culinary herb at typical intake levels.