Dried Oregano in Brik Pack: the Mediterranean Aroma for Professional Kitchens
Dried oregano leaves (Origanum vulgare) in a practical 200 g Brik pack, supplied in cartons of 12 units by LAPA. A staple aromatic herb of Italian cuisine, intense and balsamic, packaged by Pavone Garuti in an FSC-certified, fully recyclable Tetra-Brik carton with a screw cap that protects the essential oils from light and humidity. Ideal for pizzerias, Italian restaurants and gastronomies that use oregano daily.
What Oregano Is and Its History
Oregano (Origanum vulgare) is a perennial aromatic herb of the Lamiaceae family, native to the Mediterranean basin. Its name comes from the Greek oros ganos, the joy of the mountain. Used since antiquity by Greeks and Romans as a culinary and medicinal herb, dried oregano concentrates its aromatic profile far more than the fresh leaf: drying intensifies carvacrol and thymol, the phenolic compounds responsible for its warm, balsamic and slightly peppery fragrance.
The Producer: Pavone Garuti
Pavone Garuti is the spice brand of F.lli Garuti Srl, a company founded in 1955 by Marino Garuti, who began by trading and hand-packaging spices. Now in its third generation, the family runs a modern packaging operation serving over 1,500 grocers and wholesalers, with organic product certification and ISO 9001 quality certification obtained in 2021. The Brik line is part of the company's eco-sustainable, FSC-certified packaging programme.
Sensory Profile
Dried oregano in leaves releases a warm, dry and balsamic aroma with peppery and slightly bitter notes. The leaf format, as opposed to powder, preserves the volatile aromatic oils longer and lets the cook control the intensity by crushing the leaves between the fingers just before use, freeing the fragrance directly over the dish.
Professional Uses in the Kitchen
- Pizza Marinara DOC: the canonical Neapolitan recipe uses only tomato, garlic, oregano and EVO oil. Sprinkle the oregano over the tomato before baking at 430-485 degrees C, where the high heat releases its essential oils.
- Tomato sauces and pelati: add 1-2 g of oregano per litre of sauce in the final minutes of cooking, so the aroma is not dispersed by prolonged heat.
- Grilled meats and vegetables: crush the leaves over grilled lamb, chicken, courgettes and aubergines just before serving.
- Caprese and fresh salads: a pinch over tomato, fior di latte and EVO oil, the Pugliese and Sicilian way.
- Acquasale and bruschetta: southern Italian bread dishes with tomato, oil and a generous dusting of oregano.
Common Mistakes to Avoid
Do not add oregano at the start of a long simmer: the volatile oils evaporate and only the bitter note remains. Add it in the final minutes or directly over the finished dish. Avoid storing the open pack near the stove or in direct light, which degrades the carvacrol and fades the aroma.
Pairings
Oregano is the signature herb of Mediterranean cuisine: pair it with peeled San Marzano DOP tomatoes, fior di latte for pizza, extra virgin olive oil, garlic, capers, anchovies and chilli. It works in synergy with basil and marjoram in classic Neapolitan and Pugliese preparations.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Dry ambient distribution across Zurich, Winterthur, Uster, Schaffhausen, St. Gallen, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Grisons (Chur, Davos) shipment within 24-48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker). As a dry shelf-stable product it requires no cold chain and is perfect for stock replenishment by professional kitchens.
Who It Is For
Designed for pizzerias, Italian restaurants, gastronomies, delicatessens, hotels, canteens, Italian grocery stores and home cooks who want the authentic aroma of Mediterranean oregano in a practical, professional 200 g format.
