Italian Seasoning

Gari McMellon

A balanced, herb-forward Italian seasoning with added depth from coriander and sage, and a touch of paprika for warmth and color. Lightly pulsed for better texture and flavor — no fillers, no mystery ingredients.

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Prep Time 10

Total Time 10

Course spice

Cuisine Italian

Equipment

1 spice grinder optional

Ingredients

1 tbsp dried basil
1 tbsp dried oregano
2 tsp dried rosemary
1 tsp dried thyme
1 tsp paprika (sweet, not smoked)
1 tsp garlic powder optional
3/4 tsp ground coriander
1/2 tsp rubbed sage
1/2 tsp red pepper flakes
1 tsp dried marjoram (if you have it)

Instructions

Add all ingredients to a spice grinder
You only want to give it 2 or 3 quick blitzes
You only want to break up the dried herbs to help release the oils and make it more uniform, don't turn it into dust
Store in an airtight container in a dark place for up to 12 weeks

Notes

This blend is best when lightly pulsed, not simply stirred, especially because of the rosemary.
You’re looking for a slightly finer texture with visible herbs, not a fully ground powder.
Marjoram adds a subtle sweetness and balance, but the blend is still excellent without it.
For the best flavor, rub a pinch between your fingers before using.

Keyword herb blend, Italian Seasoning, quick, seasoning, spice mix

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