Eosinophilic Esophagitis Friendly Gluten Free Italian Seasoning
Building your own spice blends from scratch is one of the smartest moves you can make when managing a condition that demands careful ingredient scrutiny. Store-bought Italian seasoning often hides fillers, anti-caking agents, or is processed on shared equipment — none of which you want anywhere near a sensitive esophagus. This homemade version keeps things clean and simple: just pure dried herbs you measure and mix yourself, so you know exactly what's going in the jar. Oregano, basil, thyme, rosemary, and marjoram come together into a fragrant, deeply savory blend that smells like a proper Italian kitchen. The optional sage adds a warm, earthy depth, while a pinch of red pepper flakes can bring a gentle kick if your diet allows it. Stored in an airtight jar away from heat and light, this blend stays fresh for up to six months, meaning you'll have a reliable, safe seasoning on hand whenever you need it. Sprinkle it over roasted vegetables, stir it into sauces, or use it anywhere a recipe calls for Italian seasoning — total peace of mind, zero compromise on flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary, crumbled
- 1 tbsp dried marjoram
- 1 tsp dried sage (optional)
- ½ tsp red pepper flakes (optional)
Instructions
- 1
Combine the oregano, basil, thyme, crumbled rosemary, marjoram, and sage and red pepper flakes if using in a small bowl and stir until evenly mixed.
- 2
Transfer the blend to an airtight jar or container and seal. Store at room temperature away from heat and light for up to 6 months.