Home of The Spice Rack Spice History Spice Book:   A to Z Which to Use Seasoning Mixes Storing Spices Shelf Life Preserving Herbs Spicy Tips & FAQs Spicy Wedding? Spice Links	Spice Book Here you will find information and descriptions on a large number of herbs and spices. You may even find some photos and recipes along the way. Click on the letter of the seasoning in which you are interested and enjoy your tour of the Spice Book. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z   Sources Much of the information in the SpiceRack section of our website has come from material provided by Penzeys Spices as well as a number of other resources around the Internet. Photos throughout these pages come from a variety of sources around the Internet. Many came from an excellent spice site, "Gernot Katzer's Spice Pages," while others came from Penzeys catalogues.
	I Italian Herb Mix: One of the best flavor combinations around. A mix of herbs necessary for Italian cooking. Sprinkle on chicken, fish, pork or roast beef, 1/2 to 1 teaspoon per pound. Turkish oregano, basil, marjoram, thyme and cracked rosemary. Perfect for homemade tomato sauce, add Italian Herb Mix 1 teaspoon per pint towards the end of cooking. Blend with lightly buttered pasta, 1/2 teaspoon per serving, or use the drippings from baked chicken to lightly oil the pasta and serve in place of potatoes or rice for a refreshing change. To make Italian dressing: Mix 2 teaspoon with 1/3 cup vinegar and 1/2 to 2/3 cup oil. Add garlic, black pepper, and sugar to taste.	Back to Index
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