A viable alternative to natural preservatives is oregano, which is used as a flavor enhancer in many foods. There is some confusion as to its taxonomic classification, since it may belong to four different botanic families. There are, however, four groups commonly used throughout the world:

• Greek oregano (Origanum vulgare ssp. hirtum).
• Spanish oregano (Coridohymus capitatus).
• Turkish oregano (Origanum oniter L.).
• Mexican oregano (Lippia graveolens).

Although Mexican oregano is mostly obtained in its wild form from the semiarid regions of Northern Mexico (Chihuahua and Coahuila), today government agencies are promotion its production.

Due to its high production and low industrialization, Mexican oregano is three times cheaper than Greek oregano, the most widely produced and highest quality oregano in the international market. However, when talking about essential oil and oleoresin, Mexican oregano produces a stronger essential oil that doesn't taste as sweet. Mexican oregano is also the most pungent type, perfectly compatible with spicy dishes throughout the world.