What is Italian seasoning?
Italian seasoning is not a spice blend in the Middle Eastern sense but a mix of dried Mediterranean herbs: oregano, basil, thyme, rosemary and marjoram, sometimes with sage and fennel. The ready-made blend was born in Italian-American kitchens rather than in Italy itself, where cooks prefer fresh herbs used singly, yet today it is the global reference for the flavour of pizza, tomato sauces, pasta and roast chicken. In Egypt, Iraq, the Levant and the Gulf the blend has entered every home as pizza and pasta became everyday dishes, and it is now used in salads, garlic bread and roasted vegetables as well.
Composition and the role of each ingredient
- Oregano: the soul of pizza seasoning; pungent, peppery and able to withstand oven heat.
- Dried basil: a sweet, aromatic note that recalls fresh tomato sauce; the star of the pasta blend.
- Thyme: a warm, woody aroma that ties the other herbs together.
- Rosemary: a strong piney flavour suited to chicken and potatoes, used in a small proportion.
- Marjoram and sage: softness and complexity in the classic blend.
- Pizza seasoning extras: chilli flakes, dried garlic and onion, and sometimes fennel seed in the Neapolitan style.
- Pasta blend extras: dried garlic, black pepper and a little dried tomato to deepen the sauce.
The leafy herbs (oregano, basil, thyme) make up most of the weight, while rosemary and sage are used sparingly because of their strength. Sheikh Al-Attareen keeps the ratios of its blends confidential.
| Variant | Character | Best use |
|---|---|---|
| Italian Seasoning | Balanced classic herb blend of oregano, basil, thyme and rosemary | Roast chicken, tomato sauces, vegetables, salad dressings |
| Italian Pizza Seasoning | Oregano-forward with garlic and chilli flakes | Sprinkling on pizza before and after baking, garlic bread, pizza sauce |
| Sheikh Blend for Italian Pasta | Basil, garlic, black pepper and a touch of dried tomato | Red and white pasta sauces, lasagne, creamy pasta |
How to recognise a good blend
Dried herbs are more delicate than seed spices, and colour is the first clue: olive or deep green signals careful drying, while pale yellow or brown means the herb is old or was dried at too high a temperature. Then smell: rub a pinch between your fingers and the oregano should rise at once. Further criteria:
- Free of stems and grit: ISO 7925 for dried oregano and the European Spice Association (ESA) quality minima set limits for stems, foreign matter and ash; rubbed leaves are preferable to a powdery grind.
- Volatile oil: good oregano carries roughly 1.5 to 2 ml/100 g or more of volatile oil, which is what determines flavour strength.
- Moisture: no more than 10 to 12 % for dried herbs, to prevent mould and colour loss.
- No salt or fillers: some commercial blends add salt and starch; an authentic blend is herbs only.
- Even cut: rubbed leaves of similar size spread evenly over a pizza and do not scorch.
How to use it: red pasta sauce
- Warm three tablespoons of olive oil and gently colour two chopped garlic cloves.
- Add a tin of peeled tomatoes (about 400 g) crushed with a fork and a pinch of salt, and bring to a simmer.
- Add a heaped teaspoon (about 3 g) of Sheikh Blend for Italian Pasta, lower the heat and let the sauce thicken for fifteen minutes.
- Cook 500 g of pasta in salted water until al dente, keeping a cup of the cooking water.
- Toss the pasta with the sauce and a splash of the cooking water over the heat for a minute, then serve with Parmesan and an extra pinch of the blend.
Dosage guide: one tablespoon (about 5 g of light herbs) per kilogram of chicken or meat with olive oil, lemon and garlic; one to three hours of marination is enough. Three other uses: sprinkle pizza seasoning on a pizza straight out of the oven for a stronger aroma; mash Italian seasoning into soft butter with garlic for garlic bread; whisk the blend into olive oil and vinegar for a salad dressing.
Storage and shelf life
Dried herbs lose colour and oils quickly in light and heat, so keep them in an opaque airtight jar in a cupboard away from the oven and the window. Flavour peaks within six months of opening and remains acceptable for up to a year. When the blend has lost its green colour and its immediate aroma, it is time to replace it.
The Sheikh Al-Attareen range
- Italian Seasoning
- Italian Pizza Seasoning
- Sheikh Blend for Italian Pasta
Sheikh Al-Attareen uses high-oil Turkish and Mediterranean oregano, with basil, thyme and rosemary from selected Egyptian and European farms, and checks every lot in its Mansoura laboratory for colour, moisture, stem content and foreign matter before rubbing, blending and packing in opaque containers. All three blends are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through the online store.
Frequently asked questions
What is the difference between Italian seasoning and pizza seasoning?
Italian seasoning is a balanced all-purpose herb blend, while pizza seasoning is dominated by oregano with garlic and chilli flakes to suit oven heat and tomato sauce.
Should I add the herbs before or after cooking?
Dried herbs need heat and moisture to release their flavour, so add them during cooking and sprinkle a little at the end for aroma.
Do the blends contain salt?
No. Sheikh Al-Attareen blends are pure herbs and spices; add salt to taste.
How do dried herbs convert to fresh?
One teaspoon of dried herbs is roughly equal to one tablespoon of fresh, because drying concentrates the flavour.