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Oregano

Oregano suppliers and sourcing guide

Oregano is the dried leaf of several aromatic plants. Mediterranean oregano is mainly Origanum vulgare and related Origanum species from Turkey, Greece and the Mediterranean; Mexican oregano is Lippia graveolens, a different plant with a stronger flavor. Leaves are harvested, dried, rubbed off the stems, sifted and cleaned. Brands buy crumbled or ground oregano for pizza, Italian and Mexican seasonings, sauces and dressings, plus oregano oil for flavors.

See suppliersWhat to ask for on the COA
Also known as
Origanum vulgare · Mediterranean oregano · Mexican oregano (Lippia graveolens) · Wild marjoram
Facts checked
November 2026

Forms and grades of oregano

Suppliers sell different products under the same name. Specify the one you need.

  • Crumbled (rubbed) leaf

    Sifted leaf in standard cut sizes, sold by origin (Turkish, Greek, Mexican) and stem content.

  • Ground oregano

    Powdered leaf for blends and sauces.

  • Mexican oregano

    Lippia leaf, sold separately, with a stronger, more resinous flavor.

  • Oregano oil

    Steam-distilled oil high in carvacrol for flavors.

  • Steam-treated and organic

    Steam-treated oregano for ready-to-eat use, and certified organic lots.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Volatile oil
Volatile oil by steam distillation, the main strength figure.
Authenticity
Microscopy and chemical profile to detect added olive, sumac, myrtle or other leaves, a known problem in the oregano trade.
Stems and extraneous matter
Percent stems and foreign matter by sorting; leaf herbs are sold on freedom from stems.
Total and acid-insoluble ash
Ash by gravimetry; acid-insoluble ash measures sand and soil and is the usual cleanliness check for oregano.
Pesticide residues
Multi-residue pesticide screen by GC-MS/MS and LC-MS/MS against the buyer specification.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.

Storage, lots and expiry

Storage and shelf life

Store oregano in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.

Lots and expiry dates

Oil content and appearance vary by species, origin and harvest, and adulteration is common, so record species, origin, volatile oil and authenticity results for each lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 182.10 lists oregano (oreganum, Mexican oregano, Mexican sage, origan) from Lippia species among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 182.20 lists origanum (Origanum species) extractives, including essential oils and solvent-free oleoresins, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Compliance Policy Guide 525.750 describes oregano as the dried leaves of Origanum vulgare or other Origanum species, or Lippia species (Mexican oregano).

    Source: fda.gov (opens in a new tab)

  • FDA's Substances Added to Food inventory lists European oregano (Origanum spp.) with the technical effect flavoring agent or adjuvant.

    Source: hfpappexternal.fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Oregano suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking oregano suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell oregano? Request a listing

Frequently asked questions

What forms of oregano can brands buy?

Common forms include crumbled (rubbed) leaf, ground oregano, mexican oregano, oregano oil and steam-treated and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for oregano include?

Expect volatile oil, authenticity, stems and extraneous matter, total and acid-insoluble ash, pesticide residues and microbiology, each with its method, specification and result for that lot.

How should oregano be stored?

Store oregano in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.

What is the regulatory status of oregano?

21 CFR 182.10 lists oregano (oreganum, Mexican oregano, Mexican sage, origan) from Lippia species among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. 21 CFR 182.20 lists origanum (Origanum species) extractives, including essential oils and solvent-free oleoresins, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes oregano as the dried leaves of Origanum vulgare or other Origanum species, or Lippia species (Mexican oregano). FDA's Substances Added to Food inventory lists European oregano (Origanum spp.) with the technical effect flavoring agent or adjuvant.

More flavors, spices and essential oils

All 70 flavors, spices and essential oils

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