Italian Seasoning

Zoitsa Homely Produce welcomes…. Italian Seasoning!

Salt, parsley, basil, oregano, thyme, rosemary, fennel seeds, marjoram, celery seeds, red pepper flakes/crushed chilli, black peppercorns, garlic powder, onion powder and brown sugar all merge together to make this delightful, flavourful, unique version of Italian seasoning.

Our Italian Seasoning is savoury yet floral yet aromatic.  As whacky as that may sound. We have some strong herbs that have a lot of KAPOW to them like the basil, oregano, rosemary, celery seeds and then the softness of the thyme and the marjoram.  They balance each other out and really complement one another.  They infuse with one another so well.

The best way to describe our Italian Seasoning is that the flavour is strong, sweet yet slightly bitter, earthy, peppery, gentle yet floral like, with a subtle hint (and I really mean a hint) of spicy. Its honestly so gorgeous and ohhh so good.

Our Italian Seasoning takes recipes to a whole different level of deliciousness.  It’s perfect as a rub on all meats & faux meats but it is an adaptable seasoning that can be used (in smaller quantities of course) in pasta dishes, sauces, in tomato pasta sauces, sprinkled on pizzas, grilled vegetables, soups, lasagnes…. the possibilities and uses for this rub are endless.   It really is a blend for all seasons.

We have added salt and I feel we have added the right amount of salt.  So, if you are watching your sodium intake, I honestly wouldn’t bother adding any more salt to you dish.  But like I always say…always add a little bit, taste test, and then add more if required.  Always remember you’re in charge of how much you want to add and what your taste preferences are.  We have also added a touch of brown sugar to balance out all these unique flavours.  

If using this as a rub my recommendation would be to use 1 tablespoon to 2 tablespoons of Olive oil and mix to form a paste and then smear it all over your protein of choice.  If using as a seasoning always start with 1 teaspoon and taste test.  In something like a pasta sauce, I would suggest 1 & ½ tablespoons to 500 mls (2 cups) of sauce.

Being that I am curious by nature I decided to investigate the origins of Italian Seasoning.  Yes I can hear you all now saying  “Der Fred ITS FROM ITALY!!”.  I wanted to know more about it.  Well, I think I lost about 9 hours of my life that I won’t ever really get back…but let me tell you what I found out for any other inquisitive humans like me.  History lesson time… are we ready?  Ok, here we go.  So, the Ancient Greeks & Romans loved to experiment with special blends for flavouring (see… I’m Greek… this obsession I have with seasonings and blends has been in my DNA clearly).  

What we refer to in this day and age as “Italian Seasoning” originated somewhere along the beautiful Mediterranean.  Tracing the ACTUAL origins of this seasoning is bloody impossible. We will never truly know who, where, why, what, and how.  History lesson over.

Our Italian Seasoning is legitimately a pantry staple in my home, and I tend to reach for it time and time again.  I hope you love it as much as I do, and I would love to hear what you think about it.  

As always, this seasoning is suitable for Vegans, Vegetarians, Ketogenic Diet.  Its Gluten free and allergen friendly.

We never add nasties, no chemicals, no preservatives, no fillers, no MSG, no crap.  We try and keep things as natural as we possibly can at Zoitsa Homely Produce.

Remember to always keep our seasonings in a cool dry cupboard.  Do not refrigerate as that will be the quickest way to kill it.  Always use a clean dry spoon and always give the jar/pouch a shake before using.  This is because we add no rubbish in out products and they can “clump” up from time to time.

Buon appetite/Bon Appetit/Internationale!