Marjoram

A botanical cousin of oregano, marjoram is distinguished by the absence of carvacrol (the pungency molecule) in favor of sabinene hydrate, offering a much sweeter, floral, and woody profile. Because its esters are highly volatile, it cannot withstand prolonged cooking (stews, braises) without fading completely. It is integrated as an end-of-cooking infusion in light broths or fine poultry stuffings to bring subtle elegance without overpowering other components.