Elusive herb

[Kristo]

There's an herb that's eluded me for years now. The flavor is oregano like but decidedly different, hard to describe... and to me, delicious. If I could ID, my sauce would be perfect. I tried everything in the dried spice rack. Not Mexican oregano. Tried dry arugula, nope. The only place I found consistently using that flavor is Kaiser's Pub in Gurnee, IL. Also, It was a background flavor in Joe's, Irvington, NJ. It's in the sauce. Any ideas?

[scott r]

I love marjoram in my sauce.  I use fresh marjoram in my marinara at the restaurants.

[Kristo]

Thx Scott. Haven't tried fresh marjoram... it's definitely not dried. Will check it out.

[Kspaulding]

Have you tried fennel seed? That was the herb I couldn't figure out for the longest time, and I've noticed most people sleep on it but I highly recommend trying it. I usually crush it in a mortar and pestal before adding to my sauce

[kori]

Have you tried fennel seed? That was the herb I couldn't figure out for the longest time, and I've noticed most people sleep on it but I highly recommend trying it. I usually crush it in a mortar and pestal before adding to my sauce

I do the same!

[Jackitup]

Fennel and/or anise are both great, a MUST in italian sausage too!
Chervil is another herb to consider.

[AndyBern]

I use hardy marjoram on my pizza. Its a cross between oregano and marjoram. AFAIK it's not available dried anywhere, but around here you can buy the plant at Home Depot (called "Italian oregano"). The flavor is a mild, sweeter oregano.

[Kristo]

Thx for the suggestions. Can't find majoram plants... need to start seeds. I have tried fennel and anise, not it. Compared some fresh greek v italian oregano... jury is out. Grew some chervil... not it. What the heck could it be? Sorry for not having more to go on!

[RedSauce]

Are you absolutely certain it's an herb or spice, and not some other flavoring agent or ingredient like a vegetable or fruit juice, flavored oil or essence or food additive?

[jpdchef]

https://www.rareseeds.com/oregano-wild-zaatar       this might your elusive herb

[Timpanogos Slim]

Are you absolutely certain it's an herb or spice, and not some other flavoring agent or ingredient like a vegetable or fruit juice, flavored oil or essence or food additive?

Or maybe just MSG?

[Kristo]

Thx for the suggestions. To be honest, I'm not absolutely sure of anything. It could even be something in a certain brand of sauce or oil. Judging from the restaurant, it's gotta be something dirt simple. Unfortunately, I live too far away from the restaurant to investigate. I repeated ground fennel, not it. Will try the above, but will take some time from seed. It's not MSG for sure. The mystery continues.

[Kristo]

Tried Greek oregano, not the right taste. Zaatar and marjoram still too young to pick. Next I'll start trying things like ground coriander and modified pesto.That flavor's gotta be there somewhere.

[JMUDUKE81]

Could it be Cuban Oregano?

[b0b]

Balsamic vinegar?

"There's one ingredient, though, that will really make homemade pizza sauce rival the stuff made by the pros: balsamic vinegar."

Read More: https://www.thedailymeal.com/1420376/homemade-pizza-sauce-balsamic-vinegar/

[Kristo]

Latest sauce used all fresh herbs... basil, greek oregano and marjoram. Wow... huge improvement! Got to play w ratios now.

That elusive flavor is in there. Fresh marjoram has a great, harmonizing flavor, can't say for sure it's THE elusive herb though. Scott, thks for the suggestion. Can do this on my small scale before herbal flavors fade. Restaurant scale... not so easy, I think.

Used thinned out Stanislaus Super Dolce and let crushed herbs bloom in sauce 2 hrs or so. Zaatar still too small to pick. Still need to try balsamic too, hesitate to add more acid, will see.

[scott r]

Im glad you like it.  I am a huge marjoram fan

[Dcatracho17]

Latest sauce used all fresh herbs... basil, greek oregano and marjoram. Wow... huge improvement! Got to play w ratios now.

That elusive flavor is in there. Fresh marjoram has a great, harmonizing flavor, can't say for sure it's THE elusive herb though. Scott, thks for the suggestion. Can do this on my small scale before herbal flavors fade. Restaurant scale... not so easy, I think.

Used thinned out Stanislaus Super Dolce and let crushed herbs bloom in sauce 2 hrs or so. Zaatar still too small to pick. Still need to try balsamic too, hesitate to add more acid, will see.

How did you thin out Super Dolce ? Just adding water ? I'll probably add some crushed fennel seeds too

[QwertyJuan]

Latest sauce used all fresh herbs... basil, greek oregano and marjoram. Wow... huge improvement! Got to play w ratios now.

That elusive flavor is in there. Fresh marjoram has a great, harmonizing flavor, can't say for sure it's THE elusive herb though. Scott, thks for the suggestion. Can do this on my small scale before herbal flavors fade. Restaurant scale... not so easy, I think.

Used thinned out Stanislaus Super Dolce and let crushed herbs bloom in sauce 2 hrs or so. Zaatar still too small to pick. Still need to try balsamic too, hesitate to add more acid, will see.

Isn't Super Dolce an actual pizza sauce? Wouldn't you be better off with Full Red Puree?

[Kristo]

Super Dolce is a very thick unseasoned puree. When I use it, I thin with a good quality tomato juice, hate to water it down. I'm still experimenting w ways to macerate the herbs. I avoided prepared sauces like Full Red so I can taste what I'm doing.