76. Marjoram

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch76

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Marjoram, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch76

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • marjoram, plants cultivated in European countries, North African countries of Morocco and Tunisia and South and Central America;
  • marjoram, or sweet marjoram - cold-sensitive perennial herbs, or undershrubs with fine aroma;
  • Rome, tradition among a newly married couple - crowned with marjoram, symbol of honor in Crete;
  • marjoram leaves on dry basis - carbohydrates, fat, protein, fiber and minerals and vitamins;
  • dry marjoram leaves - yielding 1% of volatile oil;
  • sweet marjoram oil, and FCC - yellow or greenish-yellow oil, resembling cardamom and lavender;
  • marjoram oil, used as flavors - in liquor, liqueurs, sauces and condiments;
  • flavor of marjoram - deceptively potent, care needed in avoiding excess food


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References