If you're making a Mexican or Italian dish and the recipe calls for oregano, make sure you're using the right spice for the job, advises writer Bill Daley.
"The Mexican is pungently grassier (think fresh-mown hay) and more floral," Rick Bayless, the Chicago-based restaurateur, wrote in one of his cookbooks. "The Mediterranean more anisey and sweeter (reminiscent of the aromas from a pizza parlor)."

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