野馬鬱蘭/牛至

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• 產品介紹

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英文名稱：Wild Oregano｜學名：Origanum compactum

料理中的野馬鬱蘭

野馬鬱蘭在日常生活中最常被用到的方式是西方料理的香草，義大利料理超愛用這位，紅醬、Pizza裡都可以看到它的蹤影。因為應用廣泛，各領域也出現不同翻譯名稱，像是牛至、奧勒岡、俄立岡、披薩草，都是指野馬鬱蘭。

氣味分子構成

野馬鬱蘭主要成分是香荊芥酚（55.3%）另外還有一點百里酚（8.7%），因為酚類本身氣味非常重，又佔野馬鬱蘭一大半的比例，因此雖然野馬鬱蘭還有一些具有新鮮枝枒氣味的 γ-松油烯（16.1%）還有一點帶溫和柑橘類香氣的對傘花烴（7.9%），但酚類的氣味還是有壓倒性的勝利，聞到野馬鬱蘭，很像是去老西藥房的感覺，重重的藥味。

使用注意

酚類除了氣味重，對於肌膚也很容易造成刺激（香氣特色也警示了適當用量），所以不管基於調香或者使用安全的角度，野馬鬱蘭都不建議比例太高。調配按摩油的時候，佔1%以下濃度為佳。

特色

在安全劑量的前提下，野馬鬱蘭火熱的特性，適合用來斬殺外敵，也可以為我們帶來生活的熱度。當對生活失望，感覺要被憂鬱吞噬，自己卻吞不下東西的時候，使用野馬鬱蘭這種火熱的香草氣息可以讓我們重拾享受口腹之慾的樂趣。

常見搭配：百里香、迷迭香、香桃木、丁香、肉桂皮、肉桂枝、月桂

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