馬鬱蘭葉

I tossed a generous pinch into my beef stew and it mellowed out the tomatoes beautifully, that mild spiciness with a hint of citrus exactly as described. The leaves are fine and aromatic, not dusty, and they held up well through a long simmer.

The citrus note really comes through without being sharp, and it’s milder than oregano like the description says. I’ve been throwing a pinch into my chicken stew and it rounds out the broth beautifully.

I added this to my lentil soup and loved that subtle citrus note—it brightened the whole dish without overpowering it. The flavor is definitely milder than oregano, which worked well for my stew last night.