Caribbean

Caribbean Oregano

Plectranthus amboinicus (most likely, pending direct regional confirmation) or true Origanum vulgare depending on specific regional and vendor usage.

Leaf.

Part Used

Fresh, primarily.

Form

Local / Regional Names

Oregano (as commonly called in the Spanish-speaking Caribbean, particularly Puerto Rico and the Dominican Republic) – likely the broadleaf thyme/Cuban oregano species (Plectranthus amboinicus) rather than true Origanum.

Countries / Cuisines

Puerto Rico, Dominican Republic, broader Spanish-speaking Caribbean.

Flavor & Aroma

If Plectranthus: thick, fleshy, pungent oregano-thyme flavor.

Culinary Uses

Foundational herb for sofrito and various Caribbean stews.

Classic Dishes

Sofrito; various rice and bean dishes.

Pairings

Culantro, garlic, bell pepper.

Timing

Add fresh, typically blended into a sofrito base.

Storage

Fresh keeps about a week refrigerated.

Substitutions

True Mediterranean oregano as a reasonable substitute regardless of which species is regionally intended.

Cultural / History Notes

In much everyday regional usage, 'Caribbean oregano' likely refers to broadleaf thyme/Cuban oregano (Plectranthus amboinicus) rather than true Origanum – one plant that travels under many different aliases. Recommend on-the-ground regional confirmation before finalizing.

Blend Cross-References

Sofrito; Caribbean green seasoning.