Mexican Oregano is a herb with 208 known flavor compounds. Mexican Oregano appears in 101 recipes, most commonly in mexican cuisine. Mexican Oregano has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Mexican Oregano's inventory contains 35. Most of the other 173 compounds are below detection threshold.
+ 23 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Mexican Oregano's 208 known compounds break down by aroma category. Percentages are of compounds with a known label.
3 of 208 are distinctive to mexican oregano — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in mexican oregano — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for mexican oregano. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Mexican Oregano and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Mexican Oregano side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<i>Candida albicans</i> is a major opportunistic fungal pathogen whose increasing resistance to antifungal agents requires new alternative therapies. This study evaluated the antif... Read abstract →
<i>Hedeoma piperita</i> Benth. (Lamiaceae) is a native medicinal plant from Mexico. It grows in pine, oak, and oyamel forests, as well as grasslands. In the Purépecha Plateau of Mi... Read abstract →
In this research, several analyses were carried out on concentrated fractions of Mexican oregano essential oil (<i>Poliomintha longiflora</i> Gray) in order to determine its abilit... Read abstract →
A supercritical CO<sub>2</sub> method was optimized to recover naringenin-rich extract from Mexican oregano (Lippia graveolens), a flavanone with high antioxidant and anti-inflamma... Read abstract →
In recent years, the determination of the antioxidant and antibacterial activity of essential oils in wild plants, such as Mexican oregano (<i>Lippia graveolens</i> Kunth), has bec... Read abstract →