Italian seasoning
Italian Seasoning
Italian Seasoning (pronunciation: /ɪˈtæl.jən ˈsiː.zən.ɪŋ/) is a blend of dried herbs, traditionally used in Italian cuisine.
Etymology
The term "Italian Seasoning" is primarily used in the United States, Canada, and other countries outside of Italy. It refers to a blend of herbs and spices that are commonly used in Italian cooking. The term is not used in Italy, where cooks typically use individual herbs and spices to season their dishes.
Composition
Italian Seasoning typically includes a blend of dried basil, oregano, rosemary, thyme, and marjoram. Some blends may also include sage, coriander, or garlic powder. The exact proportions can vary, but most blends contain more basil and oregano than the other herbs.
Usage
Italian Seasoning is used to flavor a variety of dishes, including pasta sauces, pizza, meat dishes, and vegetable dishes. It can also be used in marinades and salad dressings.
Related Terms
- Herbs de Provence: A similar blend of dried herbs used in French cooking.
- Seasoning: A substance, such as salt or herbs, used to add flavor to food.
- Spice: A substance used in cooking to add flavor or aroma, typically made from the seeds, berries, bark, or roots of plants.
External links
- Medical encyclopedia article on Italian seasoning
- Wikipedia's article - Italian seasoning
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