This is like oregano on steroids. Cultivated throughout the tropics, Plectranthus amboinicus, the “herb of a hundred names”—oregano brujo, Indian borage, Mexican mint, and broadleaf thyme, to name a few—adds pungency to Vietnamese soups, Cuban beans, and Jamaican jerk; in India, whole sprigs are battered and fried. We grow it in a pot and pluck its three-inch-wide leaves for stews, braises, and salads. Bitter, peppery, and juicy when raw, it develops luscious sweetness when cooked, and its fragrance is unmistakable—an intense cross between oregano and sage.
In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.