Oregánó is used in Hungary not only to flavor Italian dishes but also for soups, stuffings, dips, pâtés and dishes made from potatoes, tomatoes, beans or fish. Interestingly, it did not become popular in Hungary until its “international” name was used widely on packages for the dried variant in place of its more traditional Hungarian name, szurokfű (“SUR-OK-FOO”), which literally translates as “pitch grass.”
For related information, see fűszer (spices) and fűszernövény (herbs).
