Again, this isn't very "worldly", but it's quite universal in all basic Italian cooking. Plus, this can last you quite awhile, it's an easy recipe to double or triple, and can be doctored to taste. I've known a few people that don't like Rosemary (how, I don't know!), but you can easily omit it when you make your own seasoning, as opposed to store-bought. You can also add to this; marjoram, sea salt, onion or garlic salt -- the possibilities go on and on. My favorite part about this, is these are usually spices one has on hand, so no trips to the store when I'm out -- just make another batch.
3 Tbs dried Oregano
3 Tbs dried Basil
2 - 3 Tbs dried Parsley (Original recipe is three, but I use two, not being terribly fond of it)
1 Tbs Garlic Powder (OR 1 Tbs dried Minced Garlic)
1 tsp Onion Powder (OR 1 1/2 tsp dried Onion Flakes)
1 tsp dried Rosemary
1 tsp dried Thyme
1/4 tsp ground Black Pepper
1/4 tsp Red Pepper Flakes (I almost always add more!)
Mix all ingredients in a Spice mill, with mortar and pestle, or just in a bowl, crushing it a bit with the back of a spoon. I find the spoon works quite well! It should stay at full flavor for about 6 months, but it's shelf-life is pretty indefinite. I suggest maybe adding a tab more than a recipe calls for if you're using a mix for than 6 months old.
I have enjoyed reading your articles. It is well written. It looks like you spend a large amount of
ReplyDeletetime and effort in writing the blog. I am appreciating your effort. This is great and important elements in the modern world that mean Italian Seasoning.