The fresh peppery, strongly aromatic flavour comes from the dried leaves of Santoreggia montana, which is an evergreen plant that grows in rocky, dry and sunny places typical of the karst landscape.
The leaves are collected during the time when the glandular bodies contain their highest concentration of essential oil, harvested after being sun-dried, deleafed and sifted. Afterwards, they are ground into a fine powder and packaged.
The smell resembles thyme, oregano and marjoram but stronger, bitter and refreshing and leaves a pleasant cool sensation in the mouth.
Santoreggia has carminative, antispasmodic, anti-inflammatory properties of the gastro-intestinal tract. It was once used in local cooking as a flavoring agent for legumes, especially split peas, fungi, meats, and other dishes. Good combination with tomato sauce (tomato-based recipes such as sauces, meatball sandwiches, pizza etc.). Add it to your dough ingredients and fresh pasta. Complements well with fresh cheeses.