Betekenis van:
marjoram

marjoram
Zelfstandig naamwoord
  • bepaald keukenkruid
  • pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets

Synoniemen

Hyperoniemen

marjoram
Zelfstandig naamwoord
  • lipbloemig heestergewas met eironde, grijsachtig groene blaadjes, als kruiderij gebruikt
  • pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets

Synoniemen

Hyperoniemen

marjoram
Zelfstandig naamwoord
    • aromatic Eurasian perennial

    Synoniemen

    Hyperoniemen


    Voorbeeldzinnen

    1. Marjoram, oregano
    2. Plant oils/Marjoram oil
    3. Thyme (marjoram, oregano)
    4. Origanum Majorana Extract is an extract of the leaves of the sweet marjoram, Origanum majorana, Labiatae
    5. Origanum Vulgare Extract is an extract of the flowering end of the wild marjoram, Origanum vulgare, Labiatae
    6. Basil, melissa, mint, Origanum vulgare (oregano/wild marjoram), rosemary, sage, dried, whether or not cut, crushed or powdered.
    7. pigmeat, pig’s liver, nitrate pickling salt, braised onion, spice mix (in particular ground pepper and Thuringian marjoram), smoke.
    8. Origanum Majorana Oil is the volatile oil distilled from the leaves of the sweet marjoram, Origanum majorana, Labiatae
    9. In headings 0709 to 0712, the word ‘vegetables’ includes edible mushrooms, truffles, olives, capers, marrows, pumpkins, aubergines, sweetcorn (Zea mays var. saccharata), fruits of the genus Capsicum or of the genus Pimenta, fennel, parsley, chervil, tarragon, cress and sweet marjoram (Majorana hortensis or Origanum majorana).
    10. 100 kg sausage requires 55 kg of pre-cooked pigmeat without tendon with a maximum 5 % visible fat, 25 kg pre-cooked cheek without rind, 5 kg raw pig’s liver, 7,5 kg pickled pig’s blood, 7,5 kg cooked rind; nitrate pickling salt, spice mix (in particular ground black pepper, Thuringian marjoram and onions).
    11. As a result, from that 1 January 2008 onwards, Member States may recognise as producer organisations operators that are specialised in, or which production includes, the culinary herbs listed in Part IX of Annex I to Regulation (EC) No 1234/2007, including: saffron, thyme, fresh or chilled, basil, melissa, mint, origanum vulgare (oregano/wild marjoram), rosemary and sage, fresh or chilled.
    12. By way of derogation from Article 53 of this Regulation, where producer organisations have produced culinary herbs that are listed in Part IX of Annex I to Regulation (EC) No 1234/2007, namely saffron; thyme, fresh or chilled; basil; melissa; mint; origanum vulgare (oregano/wild marjoram); rosemary and sage, fresh or chilled, in 2008 and 2009, the value of the marketed production for those products for operational programmes implemented in those years shall be calculated as the actual value of the marketed production for the 12 month-period in which the operational programme was implemented.