Organic Greek fish seasoning with mint – 100 g fresh herbal aroma, for grilling, roasting and fish marinades • from a family farm in northern Greece • herbs grown in potassium-rich mountain soil
This organic blend of mint, oregano and thyme has a fresh herbal profile for fish and seafood, whether grilled, roasted or marinated. Geusi Vounou means “taste of the mountains” in Greek. The family business in Vatolakkos, in Greece’s Western Macedonia region, is led by agronomist Vasilis Karapas, who built on his family’s farming background to develop aromatic herbs and pulses.
- ● mint in the blend • start with a little on delicate fish
- ● fields at around 600 m above sea level • the farm near Grevena has a public OpenFarm profile
- ● aromatic herbs naturally shade-dried • the producer avoids unnecessary heat
- ● for fish soup too • add the herbs towards the end of cooking
Organic fish seasoning with mint: oregano, thyme and mint with no pre-added salt
This blend brings together three distinctive Mediterranean herbs: oregano and thyme form the savoury base, while mint adds a fresher note. Use it with lean or oily fish, seafood and fish soups, whether roasting, grilling or marinating.
Because salt is not pre-added to the blend, you can control the seasoning and oil for the specific fish and cooking method. With delicate fish, start with a smaller amount so the mint supports rather than masks the flavour.
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Why this is more than an anonymous spice mix
- Oregano and thyme are documented farm crops: Greek agricultural reporting lists both among the aromatic plants grown by Vasilis Karapas.
- Family business from Grevena: Geusi Vounou is based in Vatolakkos and is led by a trained agronomist from a farming family.
- Fields at around 600 m above sea level: OpenFarm places the business’s fields at roughly this altitude.
- Organic blend: this specific product is sold as organic; we do not automatically apply that designation to the entire range.
How to use the blend
- Roasted fish: brush with extra virgin olive oil, add the seasoning, lemon and salt to taste.
- Grilling: rub onto the fish just before grilling or add to a short marinade.
- Fish soup: add in smaller amounts towards the end of cooking so the herbal profile stays distinct.
- Seafood: combine with lemon and oil for prawns, squid or grilled octopus.
If you prefer to dose the herbs separately, see our organic Greek oregano and organic Greek thyme. Browse more spices or explore the full Geusi Vounou range.
Storage and allergen information
- May contain traces of sesame, cinnamon, mustard seeds, celery, nuts and barley.
- Store in a dry place away from direct sunlight.
Additional parameters
| Category: | Seasoning Blends & Pastes |
|---|---|
| EAN: | 5214001963904 |
| Země původu: | Řecko |
| Výrobce: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Low Carb-Vegan-Sugar Free |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
