Italian seasoning

Italian seasoning is a blend of spices traditionally used in Mediterranean cuisine to enhance the flavor of a wide variety of dishes, especially pastas, sauces, pizzas, and salads. This blend generally includes ingredients such as oregano, basil, thyme, rosemary, garlic powder, and sometimes marjoram or dill, although the combinations can vary by region or the cook's preference.

Its origin lies in Italian cuisine, where the use of fresh and dried aromatic herbs is essential to provide intensity and depth to preparations. Italian seasoning captures the essence of typical Mediterranean flavors, reflecting the tradition of utilizing local herbs to season food in a natural and healthy way.

Properties: In addition to improving the flavor of food, many of the herbs that make up this seasoning possess antioxidant and anti-inflammatory properties. For example, oregano and thyme are known for their content of phenolic compounds that promote digestive health and the immune system. This blend is an excellent option for seasoning without adding extra fats or calories.

In different Latin American countries, Italian seasoning may be known by various names or be mixed with other local herbs, but it is also commonly known simply as Italian herb blend or Italian spices. There are no exact synonyms that designate this specific blend, although in some places it might be confused with the generic term herbes de Provence, which includes some similar herbs but with different combinations.