Seasoning “Italian herbs”: composition, use in cooking, recipes

Composition of seasoning "Italian herbs"

The spice got its name because Mediterranean chefs were the first to create the composition. But the herbs included in the seasoning can grow not only in this area.

An interesting fact is that different manufacturers introduce their own ingredients. But the basic composition of Italian herbs remains unchanged. Components that determine the unique bouquet of taste and aroma:

dried garlic;
rosemary leaf;
marjoram herb;
coriander seeds,
white pepper,
black pepper,
sage leaf.
oregano,
chopped onion,
lemon basil greens,
savory.

Dried ginger root, fenugreek seeds, thyme (thyme), caraway seeds, cumin, fennel seeds, parsley, and mint are often added.

Italian Spices - Traditional Spices

“But spices are my passion...

I know everything about them - their origin, the meaning of their colors, their smells. I can call each by the true name that was given to it at the very beginning, when the hard shell separated from the earth and formed the sky. Their heat is in my blood. From amchur to saffron, they bow to my will. With one movement of my lips, they give into my power everything that is hidden in them - their magical power ... "

Divakaruni Chitra "Princess of Spice"

Greetings, dear guests, buyers and customers of my store. As you may have guessed, today we will talk about Italian spices and herbs, or rather about that small fraction of all of them that are used in preparing Italian dishes.

Italian cuisine is a real gastronomic pleasure: juicy pizzas, tender pasta, light salads and much more! The taste of the Italian dish is recognizable and unique. But all this would not have happened if Mother Nature had not given the Italian expanses all kinds of herbs and spices. They grow here mainly in the wild, which makes them incredibly fragrant and tasty. I love Italian cuisine, where herbs are present in literally every dish or sauce.

Basil – I love it with all my heart for its subtle aroma that cannot be confused with any other. Often, it is enough to flavor a dish only with basil, without adding other spices. It goes well with tomatoes (a slice of tomato, a slice of mozzarella and a couple of basil leaves is an excellent appetizer), cheese, lamb, and good in salads and soups, pizza. I highly recommend a simple recipe for spaghetti sauce: grind a bunch of basil, half a bunch of parsley, a clove of garlic in a blender, add salt and season with olive oil. If you add Parmesan cheese and pine nuts to the above ingredients, you get a classic Pesto sauce. Consider these two options. The second, of course, is more refined, but the first is much more economical.

Rosemary has a rather strong specific aroma; the leaves contain camphor oil. Used in preparing hot meat dishes. I often add rosemary to barbecue marinade (olive oil, salt, black pepper, rosemary). This herb gives the meat a gamey taste. Rosemary is added to roasts and soups; the main thing is to remove the sprig before serving the dish.

Thyme (thyme) is fragrant, aromatic, a storehouse of useful microelements. It has an aroma that is resistant to high temperatures, so it is good for lamb and pork, fish dishes, especially in combination with lemon. I like to wrap any salted and peppered fish in foil, put a slice of lemon and a sprig of thyme inside, place it in the oven, or better yet, bury it in hot coals. Simple and amazingly delicious!

Marjoram - has a smell similar to thyme, but sweetish. I also put it in meat dishes and fresh vegetable salads. In the previous recipe (fish in foil), marjoram can successfully replace thyme.

Oregano has been used in Italian cuisine since Roman times. Spicy, bitter, can stimulate the appetite and is good for digestion. Dried oregano perfectly complements pizza and adds a piquant taste to tomato sauces and fish. Pairs with pasta, mushrooms and cheese. Without exaggeration, we can say that oregano is the most revered seasoning by Italians.

Try different combinations, add to your taste in different dishes and create your own culinary masterpieces! Sincerely yours, Lena Polovinkina.

And according to tradition, new works.

Spice set “Gourmet Corner”

Spice set "Chef's Secrets"

To be continued…

PS The release of the collection was prepared based on materials from the Internet.

Textile accessories for work and photography - master Maria Kondrashova

Chemical composition and nutritional value

A mixture of popular Italian herbs is not only a wonderful composition of flavors. It has nutritional value. The plants and spices included in the composition are rich in dietary fiber, terpenes, essential oils, as well as valuable flavonoids, vitamins, and organic acids.

Vitamins: choline, beta carotene, PP, K, A, E, C, group B.

Minerals and trace elements: cobalt, fluorine, chromium, selenium, manganese, copper, iodine, zinc, iron, chlorine, phosphorus, potassium, sodium, calcium, magnesium.

The ratio of proteins, fats, carbohydrates makes up the energy value of the product. For 100 g of finished mixture:

proteins - 12.368 g, 49 -50 kcal
fat - 6.508 g, 59 - 60 kcal
carbohydrates - 25.978 g -104 -105 kcal.

The energy ratio for proteins is 19%, fats are 23%, carbohydrates are 40%. Calorie content depends on the composition: from 210 to 259 kcal.

Useful properties and contraindications

Seasoning “Italian Herbs” enriches vegetable, meat and fish dishes with valuable antioxidants, minerals, and other beneficial properties.

Benefit:

Supports digestion, improves appetite, stimulates the stomach, prevents the feeling of heaviness, eliminates bloating.
Improves blood circulation.
Has an antibacterial, anti-inflammatory effect.
Calms the nervous system.
Some ingredients act as aphrodisiacs.
The intense aroma of herbal spice seasoning helps to eliminate or reduce the amount of salt.

Italian seasonings are contraindicated for people with hypersensitivity to one or more ingredients, during acute illness, after surgery, or with recurrent bleeding in the gastrointestinal tract.

Properties, taste and characteristics of each ingredient

The taste of the mixture depends on the properties of each ingredient . This seasoning contains plants that have a rich chemical composition and, accordingly, many beneficial properties. Some of them help improve digestion and increase appetite.

Thyme

Thyme owes its peculiar pungent, slightly bitter taste and strong, spicy aroma to a large number of essential oils.

Basil

Basil has a large number of species , which differ not only in appearance, but also in taste and smell. They may contain notes of lemon, cinnamon or clove. Basil always has a strong, tart aroma.

Its composition includes a large number of vitamins and minerals . Thanks to this, many diseases are treated with its help (arthritis, rheumatism, flatulence and others). Its use increases appetite.

Oregano

Oregano has a distinct, warm, minty taste and piquant aroma. The beneficial substances included in it give it antibactericidal, antiseptic, antiparasitic, diuretic, diaphoretic, disinfectant and tonic properties.

Since ancient times, onions have been considered not only a useful vegetable crop that can be combined with a large number of foods, but also a medicinal product.

Daily consumption of this plant, both green and onion, gives the body strength and endurance.

The phytoncides contained in it protect against infection with many diseases.

It is included in many medicinal products to eliminate various diseases (colds, atherosclerosis, hypertension and others).

With its help, the secretion of gastric juice is enhanced, which promotes rapid digestion of food.

Depending on the type, onions can have varying degrees of pungency and bitterness in their taste.

Garlic

The beneficial properties of garlic were mentioned in the Bible . And today it remains one of the most popular plants used to prepare numerous culinary dishes. And it is the Italians who are its big fans, eating up to 12 medium-sized cloves per day.

Varieties grown in the Mediterranean have a less pungent and slightly sweet taste , unlike those to which we are accustomed. Its powerful, specific aroma is due to the presence of a large amount of essential oils.

How to make seasoning at home

This seasoning can be purchased in any spice section of grocery stores. There is another option - cook at home.

Gather fresh herbs, green onions, garlic. Rinse thoroughly and dry in the shade. Finely chop the garlic. It dries slowly, use an electric dryer or spread it in a thin layer, leave for several days in a well-ventilated place out of direct sunlight.

When the herbs, onions, and garlic become dry, chop them with your hands and mix. The ratio of each ingredient is approximately the same, just add garlic according to your taste, your proportions.

If you were unable to grow or buy any component, you can find it in a pharmacy or market.

How to prepare the mixture with your own hands: proportions

In order to prepare the mixture yourself, you should prepare all the required ingredients.

To do this, you need to collect thyme, basil and oregano during flowering.

After this, tie it into bundles and hang them under a canopy or scatter them on a clean cloth. If possible, you can speed up the process by using a dryer heated to 40 degrees.

The finished raw material must be thoroughly crushed and hard stems removed from it . Finely chop the garlic, green onions and onions and dry them.

To prepare the seasoning, it is recommended to use the following proportions:

Thyme – 100 g;
Basil – 100 g;
Oregano – 100 g;
Green onions – 50g;
Onions – 50 g;
Garlic – 50g.

To enhance the taste and add piquancy to Italian herbs, you can add a few more components to the base base .

If it is not possible to find the foliage of shamballa, kaffir lime and lemongrass, you can use more accessible herbs: parsley, sage, marjoram, coriander or rosemary. For those who like spicy dishes, you can add dried chili peppers to the composition.

All crushed ingredients should be packed in clean glass jars , sealed with lids and stored in a dark, cool room.

Italian herbs retain their taste, beneficial properties and aroma throughout the year.

The use of Italian herbs in cooking

A mixture of Italian herbs is added to grilled dishes, soups, sauces, seasoned meat, fish, and mixed with olive oil for salad dressing. The application is quite wide.

Where to add Italian herbs?

The spice is ideal for tomato sauces or the classic bechamel sauce recipe. Thanks to aromatic herbs and the addition of pepper, this seasoning serves as a bright accent for fried, stewed, baked meat.

Well emphasizes the taste of poultry, rabbit or lamb dishes. Suitable for fish, seafood. The Italian Herbs spice is indispensable in cooking; it will help you easily prepare salad dressing - just combine it with olive oil.

Recipes

We offer several recipes of Italian cuisine to diversify your home menu. The dishes are suitable for every day and for a festive feast. Italian herbs will add subtle flavor accents.

Turkey in soy sauce

This recipe is a good addition to your diet. All family members will like it, even children.

Ingredients:

turmeric, Italian herbs - 1 teaspoon each;
garlic - 2-3 cloves;
salt - 1 teaspoon;
turkey fillet - 500 g;
olive oil - 2 tablespoons:
soy sauce - 3 tbsp. spoons;

Preparation:

Wash the turkey fillet, dry it, cut into small pieces.
Mix spices with salt, grate the fillet, insert slices of garlic into the holes.
Place the fillet in a baking sleeve, pour over soy sauce and tie, leaving a little air space.
Place the turkey in the refrigerator for 2 hours to marinate the meat.
Bake in an oven preheated to 200°C for 50 minutes.
Turn off the oven and leave the meat to rest for 5-10 minutes.
Serve, pouring over the resulting juice.

Italian salad dressing

Used for dressing various salads.

Ingredients:

olive oil, 200 g;
Italian mixture, 1 tbsp. spoon

Preparation:

Mix the ingredients and keep warm in a closed glass bottle for at least 24 hours. You can use a water bath for 2-3 hours at low boil.
Don't forget to shake periodically.
The longer the oil sits, the more aromatic it will become.