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A speckled bowl of spicy Italian seasoning with a small wooden spoon, a glass jar of the blend and a dish of crushed red pepper on a terracotta cloth, with spice jars on the shelf behind
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Spicy Italian Seasoning

A mild, marjoram-forward Italian seasoning with oregano, basil, thyme, dried onion and garlic, and a little kick from crushed red pepper. Stir it into marinara, meatballs, garlic bread or a vinaigrette.
Course Seasoning
Keyword Crushed Red Pepper
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 tablespoons
Calories 15kcal

Ingredients

  • 1 tablespoon dried marjoram
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried minced onions
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika

Instructions

  • Measure everything into a small bowl. If your dried herbs are in large leaves, crumble them between your fingers as they go in.
  • Stir for about a minute, until the crushed red pepper, onion and garlic are spread evenly through the herbs.
  • Use it right away, or spoon it into a small airtight jar and store it in a cool, dark cupboard.

Notes

Heat: Crushed red pepper usually runs about 15,000 to 30,000 Scoville heat units, and half a teaspoon keeps this blend mild. Use 1 teaspoon for more kick, or 1/4 teaspoon for less.
How much to use: Start with about a teaspoon in a pot of sauce and add more to taste. There's no salt in the blend, so season the dish separately.
Storage: Keep it airtight in a cool, dark cupboard and use it within a few months. If a crushed pinch smells faint or dusty, mix a fresh batch.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg