Crushed Oregano AROMICA: the leading herb of Mediterranean cuisine
AROMICA crushed oregano (gerebelt) is a leaf-rubbed dried oregano with an intense, fine and balanced aroma, supplied in a practical 95 g jar in a twin pack. Designed for professional kitchens, it is ready to use, keeps large leaf flakes that release flavour gradually during cooking, and is preserved through a gentle drying process that protects its essential oils and green colour. It is the signature seasoning of pizza, tomato sauces and grilled dishes.
What crushed oregano is
Oregano (Origanum vulgare) is an aromatic Mediterranean herb used for centuries around the basin from Greece to Southern Italy. "Gerebelt" (crushed or rubbed) means the dried leaves are broken into flakes rather than ground to powder: this format keeps the carvacrol and thymol essential oils inside the leaf and releases them progressively under heat, giving a rounder, less bitter result than ground oregano. It is the herb that, together with tomato, garlic and olive oil, defines the Neapolitan marinara.
The producer
AROMICA is the brand of Rupertigewürze GmbH, a Bavarian spice house active since 2002 and founded by Chef de Cuisine Rudolf Rehrl. With sites in the Petting, Munich and Nuremberg area, the company builds its herb and spice selection specifically around the demands of the hospitality industry, prioritising consistent quality batch after batch for high-volume kitchens.
Sensory profile
Intense yet not aggressive aroma, warm and balsamic, with the typical balsamic-peppery note of Mediterranean oregano. The leaf flakes are dry and brittle, deep green to grey-green, and crumble easily between the fingers to release a strong, clean fragrance with no dusty or musty off-notes.
Technical specifications
Net weight 95 g per jar, sold in a pack of 2 jars. Resealable transparent jar with sealed white lid. Dried crushed oregano, ready to use. Supplier article number 110. Store closed in a dry place, away from light and heat sources. Ambient dry product: no cold chain required. For exact best-before, see the bottom of the jar.
Professional uses
Pizza: a pinch (0.5-1 g) per round pizza, scattered raw at the end of cooking on a Neapolitan or Roman base to preserve the volatile oils. Tomato sauces and marinara: add during simmering on San Marzano peeled tomatoes or passata. Grilled meats and fish: rub onto lamb, pork or sea bream before grilling. Mussels and seafood: finish sautéed clams and mussels off the heat. Vegetables, salads and soups: season roasted vegetables, Greek salad, focaccia and bruschetta. Typical professional dose: 1-2 g per litre of sauce.
Pairings
Oregano is the natural partner of peeled San Marzano tomatoes, fior di latte for pizza and extra virgin olive oil for finishing. It also matches well with garlic, chilli, capers and anchovies in southern Italian dishes.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient dry product no cold chain is required: distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel, with 24-48 hour shipping to Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) via partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for stocking up restaurants, pizzerias, hotels, delicatessens and Italian grocery stores.
Who it is for
Pizzerias, Neapolitan and Roman pizza makers, Italian restaurants, trattorias, hotels, catering kitchens, delicatessens, Italian grocery stores and home cooks who want a reliable, professional-grade Mediterranean oregano in a convenient twin-pack format.
