Half Teaspoon of Italian Seasoning

Italian Seasoning


North American
Makes:
Effort:
Sched:
DoAhead:  		 2/3 cup
*
15 min
Yes		 "Italian Seasoning" is kind of undefined and wouldn't be used in Italy where specific regional seasoning mixes would prevail.
Fresh herbs are better when possible, but dried "Italian Seasoning" is called for in many North American recipes. Here's a version that's as good as any and better than most - especially supermarket versions - and it has enough stuff in it to cover all regions of Italy.

3
3
3
1
1
1
1
1/4
1/4
T
T
T
t
t
T
t
t
t
Basil, dried
Oregano, dried
Parsley, dried
Thyme, dried
Rosemary, dried  
Garlic Powder
Onion Powder
Pepper, black
Chili Flake (1)  
Make   -   (15 min)
  1. In a spice grinder grind all ingredients fine and mix together.
  2. Packed in an airtight jar and kept away from heat and light it should be good for about 6 months (depending on the freshness of the original ingredients).
NOTES:

  1. Chili Flake:

      Korean, which is not real hot, works just fine and is widely available here in Southern California, but perhaps not everywhere. For details see our Chili Powders / Flake page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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