"Oregano" or "thyme" on a quote tells you almost nothing. The price you compare is only meaningful once you have pinned the specification. Here is the checklist professional buyers use for both herbs.
The criteria that move quality
- Essential oil — carvacrol in oregano (typically 2.5–4.0%), thymol in thyme (typically 2.0–3.5%); the headline aroma metric.
- Moisture — ≤12% for export grade; higher risks mould and aroma loss.
- Cut size & uniformity — rubbed, cut, or ground, sieved to a consistent particle size.
- Leaf-to-stalk ratio — more leaf, more aroma per kilogram, cleaner appearance.
- Foreign matter — extraneous plant and inorganic matter, tightest on Extra Class.
- Colour & aroma — bright green (oregano) or grey-green (thyme), pungent, free of mustiness.
- Microbiology — total plate count, yeast/mould, and pathogen testing where your market requires it; steam-treated options on request.
Match the grade to the channel
A retail packer paying Extra Class prices for Class II fill is overpaying; a seasoning manufacturer buying Extra Class for a grinder is also overpaying. Decide the channel first, then specify. See the grade comparison table.
Always quote against a COA
We do not publish one fixed number because oil and colour shift by crop year and origin. Every shipment ships against a Certificate of Analysis. Put the specs that matter to you in the RFQ and we will quote to them. Request a quote.