You might know loads of Italian recipes. You might have quite a few Italian cuisine specialities over time. But, some of the underrated items used to enhance the Italian cuisine is still not talked about as much. Today, let’s look a little deeper into the lesser talked about but highly essential items of Italian cooking – Italian Spices! Where can you find them? They are available in most common supermarkets but if you really want to source the most authentic Italian ones – buy Italian spices online from authentic Italian stores!

In most cases, these spices have become so prominent in other cuisines as well, but do you know exactly which product to use in a particular dish? Today, you get to delve deeper into food and discover which combination of spices work best alongside produce. Here are the top Italian spices and when you must use them to get the right taste each time.

Basil: Basil is by far the most used Italian herb in Italian cuisine. The fresh flavour that basil emits goes really well with other Italian staples such as cheese, tomatoes, and balsamic vinegar. One of the most common recipes Italians use basil for is to make basil pesto. Not only is basil used in its fresh state but as a dried herb as well. When making cold dishes, fresh basil is usually added, and dried basil is used as a typical flavouring agent in sauces and soups—fun fact: Basil also has many health benefits such as being antibacterial.
Oregano: Oregano is one of those Italian spicy herbs that is much better when used as a dried one. The pungent spiciness comes through well when used as a dried herb. Oregano is mostly used in Southern Italy and those areas with Sicilian influence. It specifically works so amazingly in combination with tomato-based sauces that are used to make pizzas and kinds of pasta.
Rosemary: By far, one of the easiest herbs to grow oneself is rosemary. It is best to have fresh food. Rosemary is generally used in Italian cooking when one roasts meat and also used to add a new peppery element to stocks. Just a tiny sprig of rosemary makes a huge difference to the meal, giving it a peppery-woody flavour in the food.
Thyme: Apart from basil, thyme too comes from the same mint family and is one of those herbs and spices that is used in Mediterranean dishes. It also works with other meaty vegetables such as potatoes, sweet potatoes, etc., that can be added alongside meats while roasting. It can be used as a fresh or dried state, depending upon the convenience. The fresher version, however, has a stronger, more pungent flavour. It is also used in combination with lemon and other such mint-like flavours.
Parsley: Parsley is another one of the most common herbs used in Italian cuisine. Look through all the recipes with pasta, sauce or even soup – you’ll be hard-pressed to find one which does not work well parsley. Mostly all of them will call for the use of parsley. Parsley comes in two different varieties, flat-leafed and curly-leafed too. The flat-leafed type is majorly used for making flavorful dishes. At the same time, the curly ones work best as a chopped up garnish.
Sage: Sage is traditionally used for its health properties such as being anti-inflammatory and aiding in digestion, all over the world. However, in terms of Italian cooking, heavier pasta dishes like gnocchi, risotto, and ravioli, they call for the use of sage. The natural warm flavours and fragrance work well to elevate the dishes.

Also Read: How To Make The Italian Torrone at Home?

These are the few must-have herbs in any Italian kitchen pantry. It works best to keep them all handy if you plan to cook an impromptu meal at home for family and friends.

Author Name:-Daisey Bell
Email_Id:-daisybell720@gmail.com
Author Bio:-I am Daisy Bell a pro-level blogger with years of experience in writing for multiple industries. I have extensive knowledge of Food, Fitness, Healthcare, business, fashion, and many other popular niches. I have post graduated in arts and have a keen interest in traveling.