6 Spices Common in Italian Cuisine and Their Best Uses

Italy is known for many things, including Roman architecture and historical landmarks, high fashion, and opera, but most people associate the Mediterranean country with its iconic, delicious cuisine. While pastas and pizzas attract tourists to local restaurants and inspire home cooks worldwide, it’s the herbs and spices that make these delectable dishes so flavorful.

Most grocery stores carry a dried spice blend known as Italian seasoning. This usually involves a mix of commonly used herbs and spices in Italy and can be added to sauces, stews, and meat and poultry. Interestingly, this spice mix isn’t found in Italian markets. With that in mind, if you’re looking to make Italian dishes as authentically as possible, skip the spice blend and use these herbs and spices as suggested.

Basil

Sometimes referred to as “king of the herbs” because of its popularity and versatility, basil in its dried form is included in Italian seasoning and many Italian dishes. However, basil isn’t native to the Mediterranean. Instead, the Greeks brought the aromatic herb to Italy from Persia. While it had many different applications over the years (some believed it was a symbol of fertility), it has since become a staple in Italian cooking.

Today, there are different varieties of basil grown in Italy, the majority of which is grown in Liguria, also known as the birthplace of pesto Genovese. This authentic Italian pesto sauce includes fresh Genovese basil leaves, extra virgin olive oil, Pecorino cheese, Parmigiano Reggiano, pine nuts, garlic, and salt. This can be used on pasta, pizza, chicken, fish, or vegetables.

Otherwise, fresh basil is a good complement to fresh tomatoes and mozzarella (Caprese salad) or used to flavor margherita pizza and tomato sauce.

Parsley

An incredibly versatile and nutrient-rich herb with a fresh and mild flavor and bitter aftertaste, parsley is native to the Mediterranean region and has three distinct varieties: Hamburg, French, and Italian. Hamburg parsley root grows in Northwest Europe and isn’t very common elsewhere, whereas French, or curly parsley, is often used as a garnish for salads or savory dishes. Italian, or flat-leafed parsley, has many applications and isn’t just used in Italian cuisine.

Italian parsley, rich in vitamin A and C, is the star ingredient in Italian salsa verde, a tangy green salsa that also includes fresh basil, garlic, capers, gherkins, anchovies, lemon, and olive oil. Parsley can also be used to add flavor to soups, stews, pasta, and meat dishes, or as a garnish for salad and couscous. Because of its slightly bitter aftertaste, it serves as a perfect complement to spicy dishes.

Flat-leafed parsley is also the primary ingredient in many Middle Eastern dishes, including tabbouleh and, in Great Britain, is commonly added to a white sauce ladled over fish or gammon.

Oregano

While not as popular in Italy as basil or parsley, oregano is still a relatively common herb with a pungent and somewhat bitter flavor. It pairs well with other herbs, including basil, rosemary, and thyme, and is mostly used in dried form added to grilled meats, sauces, and stews. It can also be used to season vegetables such as eggplant, bell peppers, and zucchini.

Rosemary

Known as rosmarino in Italian, rosemary has a peppery and earthy flavor and has been growing along the coast of Italy for more than 1,000 years. Whether fresh or dried, it complements many traditional Italian dishes and particularly goes well with garlic on grilled meats and in pasta. Some people even stuff entire rosemary branches into a whole fish before cooking.

Rosemary pairs well with oregano and thyme as a seasoning for roasted potatoes or roast beef. It is also often used to enhance the flavor of bread and olive oil.

Thyme

An herb in the mint family, thyme has a sweet flavor with hints of lemon and pairs well with many Italian dishes. Native to Italy and the Mediterranean, thyme can be paired well with a variety of other seasonings and is best used on roasted meats and vegetables and in soups and stews. It is found in both Italian seasoning and herbes de Provence, which is also used in many Italian dishes.

Roasted carrots, roasted tomatoes, and mushroom risotto are among the many Italian dishes that feature thyme. This herb can also be used in baked goods, including lemon loaf, lemon thyme focaccia, and blueberry, lemon, and thyme muffins.

Sage

A popular Italian herb with many health benefits, sage supports digestion and has anti-inflammatory properties. Many people refer to it as a “miracle herb” for these reasons, but it is also a great complement to soups, stews, and grilled meat, pairing well with rosemary, oregano, and thyme. It has an earthy and somewhat bitter flavor.

Sage is used in dishes like risotto and gnocchi as well as the classic Roman dish saltimbocca alla Romana, in which thinly-sliced veal is wrapped in sage and prosciutto.