Friday, May 24 2024

Have you ever heard of Italian seasoning?

Probably not because despite its name, it has nothing Italian about it.

It is a blend of ground herbs and spices that commonly includes a combination of basil, oregano, rosemary, thyme, marjoram, garlic powder, sage or cilantro.

It is typically American although on the other side of the Atlantic they are convinced that this “curry” is 100 percent Italian.

It is likely that the herb mix came to America thanks to emigrants from Romagna and became a crucial part of Italian-American cuisine.

Let’s take a look at this condiment together because it is very tasty and we could steal this dish from the Americans and make it “really” ours.



Italian seasoning is perfect for the tendentially sweet sauces that Americans make; it is also great for marinating meat or enriching particularly dry cuts of chicken, beef, or pork. In theory, there are no limits to the imagination and in fact many use it on pizza, in soups, in sauces or to season grilled vegetables.

It has a very mild taste and is a perfect mix of herbs and spices, very balanced.


It probably comes from Bolognese brine, a mixture of salt, rosemary, sage, garlic, and pepper, ground very finely and left to dry that is used to season meat, fish, vegetables, or soups.





  • 2 tablespoons of dried chopped basil
  • 2 tablespoons of dried oregano
  • 1 tablespoon of dried rosemary
  • 2 tablespoons of dried parsley
  • 1 tablespoon of dried thyme
  • 1 tablespoon of red pepper powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried and chopped marjoram
  • 1 teaspoon of coriander



Simply combine all the ingredients in a small bowl and stir.

Dried herbs and spices, if kept in an airtight container and stored in a cool place, can retain their fragrance for up to 6 months.

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