Eosinophilic Esophagitis Friendly Italian Herb & Spice Rub
Building a spice blend from scratch is one of the smartest moves you can make when managing a restricted diet, because store-bought seasoning mixes are notorious for hiding unexpected ingredients and allergens. This aromatic rub layers dried oregano, basil, rosemary, and thyme with smoky paprika and warm turmeric for a deeply savory, herbaceous blend that punches well above its weight. The garlic powder ties everything together, while a pinch of sea salt and black pepper round out the flavor without any mystery additives. It comes together in minutes with nothing more than a bowl and a spoon, and a single batch stores beautifully in an airtight jar for up to six months. Having a reliable, safe seasoning blend on hand means you can confidently reach for it on weeknights without second-guessing what's in the jar. Rub it onto chicken, stir it into roasted vegetables, or use it to season a simple pan sauce — the possibilities are genuinely endless. When so many pre-made blends are off the table, making your own is both empowering and delicious.
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Learn more →Ingredients
8 servings
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried rosemary, finely crushed
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp freshly ground black pepper
- ½ tsp fine sea salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the oregano, basil, crushed rosemary, thyme, garlic powder, smoked paprika, turmeric, black pepper, salt, and red pepper flakes (if using) in a small bowl and stir until evenly blended.
- 2
Transfer to an airtight jar and store at room temperature, away from direct heat and light, for up to 6 months.