Capsaicin Free Italian Seasoning
Making your own spice blend at home is one of those small kitchen moves that pays off every single time you reach for it. Store-bought Italian seasoning blends can be a minefield for anyone avoiding capsaicin, since many commercial versions sneak in red pepper flakes or chili-based ingredients without much fanfare on the label. This homemade version puts you fully in control — just skip the optional red pepper flakes and you have a fragrant, deeply savory blend with zero heat. Oregano, basil, thyme, rosemary, and marjoram come together in a ratio that smells incredible and works beautifully on pasta, roasted vegetables, grilled chicken, or homemade focaccia. The optional sage adds a subtle earthy warmth that rounds everything out without any spicy bite. Stir it together in minutes, pour it into a jar, and it keeps for up to a year — meaning you only have to make it a handful of times to stay stocked all season long.
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
16 servings
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried marjoram
- 1 tsp dried sage (optional)
- ½ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
Instructions
- 1
Combine the oregano, basil, thyme, rosemary, marjoram, and sage and red pepper flakes, if using, in a small bowl and stir until evenly mixed.
- 2
Transfer to an airtight jar or container and store in a cool, dark place for up to 1 year.