Seasoning: Northwest Italy Ethmix
Source of Recipe
Graham Kerr
List of Ingredients
8 teaspoons dried oregano
4 teaspoons dried basil
4 teaspoons fennel seeds ground
4 teaspoons rubbed sage
2 teaspoons dried rosemary Recipe
Grind to a fine powder.
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Notes: All of the Spice Mixes can be assembled in your own kitchen. The amounts I have suggested make about 1/2 cup so you can use them up within a few months for the best flavor release.
By using a good high speed coffee mill (reserved exclusively for herbs and spices), you can powder most, but not all, herbs and spices. As a final safeguard I pass the powder through a fine sieve before putting it into good ultra violet resistant, tightly sealed jars.
Finally, may I recommend that you mark the jar with the date of production and notes of any ingredient changes that appeal to your own food flavor preferences.
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