Eosinophilic Esophagitis Friendly Italian Seasoning
Making your own spice blend from scratch is one of the smartest moves you can make when managing eosinophilic esophagitis, because store-bought seasoning mixes are notorious for sneaking in fillers, anti-caking agents, and shared-facility allergens that can trigger a reaction. This homemade blend keeps things clean and completely in your control. Oregano, basil, thyme, rosemary, and marjoram come together in a fragrant, herbaceous mix that smells like a proper Italian kitchen and tastes like it too. The optional sage and red pepper flakes let you customize the heat and depth to suit your own tolerance and preference. A quick stir and a good airtight jar are all it takes, and the blend stays fresh for up to a year so you can reach for it whenever you need it. Sprinkle it over roasted vegetables, stir it into sauces, or use it as a dry rub — the versatility alone makes this worth keeping on hand at all times.
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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)
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.