The marjoram (Origanum marjorana) is an aromatic plant belonging to the Lamiaceae family, of the mint family, native to the Mediterranean region and Western Asia.
It is grown annually, its leaves are grayish green, narrow and approximately 1 cm long. It is found in presentations such as marjoram in its natural form and marjoram leavesperfect for flavoring your dishes.
It is characterized by its delicate sweet aroma with subtle citrus notes and a slightly bitter and spicy flavor. The premium variety marketed complies with rigorous sanitary and traceability standards, guaranteeing the absence of allergens, pesticides and heavy metals below the limits established by regulations.
The processing of dried marjoram follows a precise protocol that preserves its essential volatile compounds. The grayish-green leaves have a fine and delicate texture with dimensions of 0.5-1.5 cm. The organoleptic profile includes sweet balsamic notes, with citrus nuances and a slightly spicy aftertaste. Residual humidity is kept below 12%, with an essential oil content between 0.7-2.5%, mainly terpineol, thymol and carvacrol. Its aromatic potency is preserved by modified atmosphere packaging, guaranteeing an optimal shelf life of 24 months under controlled conditions.
The phytochemical composition of marjoram includes significant bioactive components: essential oils (1.5-3.5%), flavonoids (apigenin, luteolin), phenolic acids (rosmarinic, caffeic), and terpenoids. It stands out for its antioxidant (ORAC >45,000 μmol TE/100g), antimicrobial capacity against common food pathogens and anti-inflammatory properties. Stability studies confirm the preservation of these compounds for at least 18 months under optimal storage conditions.
The integration of marjoram in food formulations provides multiple technical advantages: natural flavor potency, allowing a sodium reduction of up to 15-20%; preservative capacity thanks to its natural antimicrobial properties; stability in moderate thermal processes (<85°C); versatility in both savory and sweet applications; and compliance with clean-label trends as it is 100% natural. In addition, it contributes to the nutraceutical profile of the final product without contributing significant calories.
In industrial applications, dehydrated marjoram finds optimal application in sectors such as: meat processing (sausages, marinades); preparation of sauces and condiments; bakery and confectionery products; special dairy products; and aromatic oils and vinegars. Dosages between 0.1-0.8% are recommended according to the desired aromatic intensity and the food matrix. Its incorporation in the final stages of processing maximizes the retention of aromatic compounds. Compatible with most production processes, including aseptic systems and ultra-freezing.
Marjoram in Spain is harvested in November.
Marjoram (Origanum marjorana) is an aromatic plant of the Lamiaceae family, native to the Mediterranean and Western Asia. It is grown annually and comes in two forms: in its natural state and in processed leaves, ideal for enhancing the flavor of your recipes.
Leaves and Aroma: Grayish green, 0.5 to 1.5 cm, with a sweet, balsamic and subtly citric aroma, complemented by a bitter and spicy aftertaste.
Premium Quality: Processed under strict traceability standards, free of allergens, pesticides and heavy metals.
Packaging: Preserved in modified atmosphere, with a shelf life of 24 months and residual humidity of less than 12%.
Phytochemical composition: Rich in essential oils (1.5-3.5%), flavonoids and phenolic acids, which give it antioxidant, antimicrobial and anti-inflammatory properties.
Food Application: Natural flavor enhancer, allows to reduce sodium by up to 20% and acts as a natural preservative, ideal for clean-label products.
Processed meats (sausages and marinades)
Sauces and condiments
Bakery and confectionery
Dairy processing and aromatic oils
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