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You are probably correct if you believe that Italian seasoning comes from Italy. Basil, oregano, rosemary, thyme, marjoram, and other herbs and spices occasionally make an appearance in the blend of herbs used in Italian seasoning. You could say that what we now refer to as "Italian seasoning" has its origins somewhere in the Mediterranean as the ancient Greeks and Romans experimented with unique mixtures for flavour. Italy's 20 regions can all take pride in having created their own mixes throughout the course of culinary history.
Italian seasoning can be either simple or complex, depending on who you ask. Italian food should only be seasoned with extra virgin olive oil, salt, and vinegar, according to strict purists. While those three flavours can help a lot to enhance a dish, most home cooks have a blend readily available in grocery shops and gardens stashed in their kitchen cabinet at all times. Italian seasoning shakers and sachets, which are frequently found in the spice section of your local supermarket, are used to give culinary creations an herbier flavour. But what exactly is in it, and why are those particular herbs so important to cooking? Can you make your own at home as well?
Most likely, you already have all the ingredients necessary to make a batch. It's only a mixture of common plants, after all. In fact, you probably won't ever buy it again once you realise how simple it is to put together (five minutes tops). In addition to being fresher and more tasty, homemade Italian seasoning is also less expensive than store-bought varieties. Are you prepared to try it? This is the recipe.
Ingredients:
2 tbsp basil
2 tbsp marjoram
2 tbsp oregano
2 tbsp rosemary
2 tbsp thyme
Method:
In a bowl, thoroughly combine all of the ingredients. If you want your Italian seasoning to have a finer texture, you can pulse it in a food processor or spice grinder, crush it with a mortar and pestle, or use the back of a spoon or drinking glass to do it. You are finished as soon as you are satisfied with the consistency. If you don't want to use your Italian seasoning right away, keep it in an airtight container. To avoid blending it with another spice blend, just make sure the container is labelled. It's simple to scale up this recipe, which yields 10 tablespoons of Italian spice, or just under 2/3 cup. You can create as much or as little as you need as long as you follow the recipe's ratio instructions. Aim to make no more than you can consume in six months in order to keep freshness.
Using only herbs, this recipe creates a typical Italian seasoning blend. However, there are gourmet versions available that incorporate ingredients like ground black pepper, crushed red pepper, garlic powder, and onion powder. Try different variations of the recipe until you find one that works for your preferences and requirements. Making your own spice blends gives you the opportunity to personalise them. Write down the recipe as soon as you have it just right so you may make it again and again.
