Italian Seasoning

Italian Seasoning
Euro/American

"Italian Seasoning" is kind of undefined and wouldn't be used in Italy where specific regional seasoning mixes would prevail. Fresh herbs are much better wherever possible but the dried seasoning is called for in many North American recipes. Here's a version that's as good as any and better than most - particularly better than store bought - and 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)  
  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 works just fine and is widely available.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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