Native to the warm-temperate western and southwestern Eurasia and the Mediterranean region, oregano is an essential culinary herb used for its aromatic, warm and slightly bitter taste. The herb is widely used in cuisines of the Mediterranean, Philippine and Latin American regions where it is most frequently used with roasted, fried or grilled dishes. Oregano also combines well with spicy foods. In Turkish cuisine, oregano is mostly used for flavoring meat, especially for lamb. In barbecue and kebab restaurants, it can be usually found as a condiment, together with paprika, salt and pepper. The dried and ground leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies fish or meat barbecues and casseroles. Oregano is also one of the herbs used in France’s famous Herbes de Provence.