"J Krugman" > wrote in message
...
> In > "Foxy Lady" >
writes:
> >...in PR, yellow lemons as we know them in the states, are rarely
> >bought because they have a different flavor... what we call "limones" in
PR
> >are actually limes.
>
> It took me a while to figure this one out...
>
> The other one I'm still a bit puzzled about is the word "oregano".
> I've read in several places that "oregano" is a mainstay of Puerto
> Rican cuisine, but I just can't taste any oregano in Puerto Rican
> food. I can think of three possible explanations for this discrepancy:
> 1) the use of oregano in Puerto Rican food is actually not as
> widespread as I have been led to believe; 2) in the context of
> other Puerto Rican ingredients, oregano becomes unrecognizable to
> me; or 3) what Puerto Ricans call "oregano" is entirely different
> from what Americans call "oregano". Would you know whether Puerto
> Rican and American oreganos are the same plant?
>
> Jill
>

Hi Jill...

Oregano (small leaf) is certainly a mainstay in PR cuisine, but it's used
with a light hand, not an overpowering, very obvious one. You'll find it in
every adobo seasoning mix (Bohio, Goya, etc.) and in most recipes for stews,
soups, beans, rice dishes and seasonings for meats/poultry.

There is also a different kind of oregano we use to make our sofrito and to
refresh seasonings in stews/soups. It's called "oregano brujo" and it's a
large, broad, fleshy leaf that is similar to Cuban Oregano except that it
doesn't have a creamy whitish border... it's more like the Jamaican variety
(all green). This oregano brujo (wild oregano in English) grows just like
its name - wild! You don't need to cultivate it, water it, do anything to it
because it's a survivor.

http://plantsdatabase.com/showpicture/18144/

Regards,

Sandra