Capsaicin Free Italian Herb Blend
Making your own herb blend from scratch means you control exactly what goes in — and more importantly, what stays out. For anyone avoiding capsaicin, store-bought Italian seasoning blends can be a minefield, since many include red pepper flakes or other heat-forward additions without much fanfare on the label. This recipe skips those entirely, leaning instead on a fragrant, well-balanced mix of oregano, basil, thyme, rosemary, marjoram, and optional sage for a blend that's all warmth in the aromatic sense, not the spicy kind. The technique of crumbling the rosemary by hand before mixing is a small but smart step that makes the final blend measure and distribute evenly every time. Once it's stirred together and tucked into an airtight jar, you've got up to six months of reliable, heat-free seasoning ready to go. Sprinkle it over roasted vegetables, stir it into sauces, or rub it onto proteins — the uses are practically endless. It's the kind of pantry staple that quietly makes everything taste more intentional.
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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)
Can be omittedred pepper flakes
Instructions
- 1
Crumble the dried rosemary between your fingers until the needles are broken into smaller, roughly uniform pieces — this ensures the blend measures and disperses evenly.
- 2
Combine the oregano, basil, thyme, crumbled rosemary, and marjoram in a small bowl, along with the sage and red pepper flakes, if using. Stir until evenly mixed.
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