dried oregano.

When stored properly in an airtight container, dried oregano maintains its potency for 1 to 3 years. It doesn't 'spoil' but loses its flavor and aroma over time.

Crush a small amount in your hand and smell it. If the aroma is weak or non-existent, the spice has lost its potency and should be replaced.

The general rule is 1 tablespoon of fresh oregano to 1 teaspoon of dried oregano (a 3:1 ratio) because dried herbs are more concentrated.

Freezing is not recommended for dried herbs as the moisture in the freezer can cause them to clump and lose flavor. Room temperature storage is best.

Dried marjoram is the closest substitute. Dried thyme or basil can also work, though they will slightly alter the flavor profile of the dish.

Pure dried oregano is naturally gluten-free. However, always check labels for potential cross-contamination if you have a severe allergy.

It is native to the Mediterranean region and its robust, earthy flavor complements the staple ingredients of the region like tomatoes, lamb, and olive oil.

Yes, even in small amounts it provides antioxidants, Vitamin K, and minerals like iron and manganese, though the quantities consumed are usually very small.