Italian Spice Blend

Recipe from

Cooking Light

Nutritional Information

Calories 23
Caloriesfromfat 20 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 3.9 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 4.9 mg
Calcium 105 mg

Ingredients

2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried mint
1 teaspoon dried rubbed sage
1/2 teaspoon fennel seeds
1/2 teaspoon dried rosemary

Preparation

Place all ingredients in a clean spice or coffee grinder; process until finely ground. Store in an airtight container.

Graham Kerr,

Cooking Light

January 2005
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