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Whether it's a plate full of comfort-smacking pasta, a slice of perfectly baked pizza, or a healthy lasagna, Italian cuisine is at the core of the hearts of all food lovers around the world. What makes Italian dishes irresistible in terms of their smell and taste? The solution lies within the skilful use of herbs and spices that elevate simple ingredients into culinary masterpieces. Knowing the principal spices and herbs used in Italian cooking can help any dish cooked at home become an Italian cuisine experience. From the terroir flavour of oregano to the subtle heat of nutmeg, these are the base spices and herbs of Italian cooking. Let us run through some must-have spices and herbs for your Italian culinary offerings, and the ways in which you can best use them to infuse your dishes with genuine taste from the homeland.
Oregano
Oregano is perhaps one of the most symbolic herbs used in Italian cooking and immediately conjures images of pizzas and tomato-based sauces. With its somewhat sharp, pungent taste, it pairs well with tomatoes, making oregano a staple ingredient in marinara sauce and pizza toppings. The best way to use oregano is to add it right towards the end of cooking so that the flavour remains intact or sprinkle dried oregano over dishes just before serving.
Basil
The sweet, savoury taste of basil is one of the quintessential flavours of Italian cuisine, found in pesto and Caprese salad, and the leaves are best added right at the end of cooking to soups and sauces so that they keep their flavour. Dried, basil should be added much earlier on in cooking so that its flavour has time to infuse the dish. Basil is also the perfect thing to put on top of a Margherita pizza or a dish of spaghetti.
Rosemary
Rosemary is a herb which will add a strong flavour to your dish, as it has a woody aroma with just a hint of pine flavour to it. It is used in conjunction with roasted meats, mostly lamb, but also with potatoes and bread. The leaves have to be stripped off the stem and then chopped down fine. This herb can be added at the beginning of cooking time and its flavour will develop through cooking.
Thyme
Thyme is a delicate, earthy herb with hints of lemon that come to the fore. It is used in all types of soups, stews, and roasted vegetable dishes. Thyme pairs so well with chicken and pork, and forms part of Italian herb blends like Herbes de Provence. Add thyme early in the cooking process to allow its flavour to blend with the other ingredients.
Garlic
Although not a spice, garlic is one of the most integral ingredients in Italian cooking and adds pungent and savoury depth to dishes. Whether it's minced and sautéed in olive oil to form the base of a sauce or roasted whole to create a sweeter, milder flavour, garlic is indispensable in an Italian kitchen. Fresh garlic has the most flavourful taste. Add it to dishes such as pasta, sauces, and roasts.
Bay leaves
Bay leaves impart a nice touch of bitterness and flavour richness to soups, stews, and sauces. Bay leaves are most often used whole, tossed in at the start of cooking, and then removed before serving. Their application is most effective for dishes with a long cooking time, such as ragù and minestrone, both of which would give the bay leaves some time to let their flavours shine.
Nutmeg
Nutmeg brings warmth and sweetness; it primarily gets used in creamy sauces and fillings such as béchamel or ricotta for lasagna. Nutmeg should be used in small quantities since a little goes far. Grate a fresh piece of nut right into your dish for the best flavour, especially in recipes such as spinach and ricotta ravioli or creamy risotto.
Red Pepper Flakes
Those who like a little heat in their food often use red pepper flakes to spice up their Italian dishes. These flakes can put a spicy kick in pasta sauces, pizza, and even olive oil for dipping bread. Begin using red pepper flakes judiciously, as their heat tends to build up. They're also great sprinkled over dishes just before serving for an extra punch.
