Description
For oregano, food manufacturers specify on volatile-oil content, leaf-to-stem ratio and sieve size. Those three settle both the seasoning strength and how the material behaves on a blending line, and they vary between lots far more than the name suggests.
Formats
Rubbed, cut-and-sifted, whole leaf and ground are distinct articles. Which one is right follows from the process it feeds — a dry seasoning blend, a sauce line and an extraction run each want something different.
Enquiring
Send the format and the parameters your process runs to through Request a Quote, with the annual requirement if you have one. Wider context: Food & Beverage. Lot-to-lot parameters are what specification and documentation practice exists to pin down, and annual requirements are handled as described in how an enquiry becomes a quotation.
