We sometimes need Italian Seasoning for our pastas and such, so if you don’t happen to have any on hand, you can always make a batch of your own using herbs and spices you might already have in your pantry.
This recipe is based on Emeril’s Italian Essence recipe, and used when making Sausage Meatballs with Gravy. As with any spice mix containing onion or garlic powder, which does not keep well at room temperature in this hot, humid Malaysian weather, I always keep this spice mix in the freezer. This should keep it from masuk angin and clumping up.
- 3 tablespoons dried oregano
- 3 tablespoons dried basil
- 2 tablesppoons dried parsley
- 1 1/2 teaspoons dried rosemary
- 1 1/2 teaspoons marjoram
- 1 teaspoon dried chili flakes
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
In an airtight jar, add all the ingredients and shake until thoroughly combined. Store covered for up to 6 months.