What do oregano and tequila have in common? The answer is this stuff!
Carvacrol is a monoterpenoid phenol which is the main aroma compound in oregano, causing that sweet and warm (if slightly pungent) aroma when you add a sprinkle of it to your cheese on toast★.
Actually, this same molecule contributes to the flavour and aroma of a number of different herbs alongside oregano, including thyme, marjoram, and bergamot. No wonder these herbs are so frequently used together in Mediterranean cookery.
Curiously, it’s also found in tequila. Which means that, at least in theory, oregano should work well as a garnish for a margharita. Though somehow, I don’t quite see that catching on. Perhaps it’s best to continue using it for pizza margharitas instead…
★ If you’ve never tried this, you should. Trust me.
(With a tip of the cocktail glass to @dailymolecule!)