Seasoning need the perfect herbs for the perfect taste

Seasoning are a staple in Italian cuisine. They have a vast range of different herbs, and spices that are used in common cooking. The key herbs used are Thyme, rosemary, basil, and Oregano. Seasonings are used for heightening or increasing the different flavors of you are cooking. When they are used properly they will enhance any dish. Seasonings shines most in Italian traditional foods, like pasta sauces and risotto. Italian Seasoning are made up of a special blend of traditional ground spices.

In various cultures many of the traditional seasoning techniques still exist. In some, pouring sauce over the dish at the table is how they season meat. Others season before even cooking. Timing of when flavors are added is usually what mainly affects the taste of the food.

Larousse Gastronomique was once quoted saying “to season and to flavour are not the same thing.”

Seasonings assist in the creativity and to be adventurous while one is cooking. Properly used, seasonings will prevent you from creating another boring meal. Seasonings can be used to Add Flavors and Aromas and also Enhance taste of food.

To better help you understand the difference between the key italian herbs below you will find a detailed description of each:

The most famous basil in Italy is the “Genovese” basil, the one which is produced in the region of Liguria, especially in Pra’, the western delegation of the city of Genoa. Its quality is very well known especially for the preparation of the classic pesto, the typical sauce of Ligurian cuisine.
The name “Basilico Genovese” is protected by the European Union with the Protected designation of origin PDO certification.

Thyme is a plants of the family Lamiaceae. Its scientific name derives from the Greek and it means strength and courage: qualities that had people smelling this balsamic fragrance. Thyme is a plant of the Mediterranean area. It grows in many Italian regions, especially near the seaside but also in the mountains. It is often located in the arid and sunny places, among the rocks and gravels. It is an evergreen herb with a lot of uses, for example, culinary, medical and ornamental. For preparing food, thyme is used both fresh and dried: on drying it retains its flavour better than many other herbs. Thyme has an antiseptic quality and that’s why it has been used a lot before the advent of the antibiotics.

Italian oregano has come from southern Italy for centuries. It flourishes with low humidity and dry soil. The flavor of oregano is more potent right before it flowers. Oregano has purple flowers which are shaped like spades, and green leaves. It is most commonly used with roasted, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods popular in southern Italy. It is less commonly used in the north.

Rosemary is one of the finest of all Italian culinary herbs. This historic herb dates back to the origins of Mediterranean culture itself. The ancient Greek philosopher, Athenaeus, wrote about rosemary along in the 2nd century A.D. Like other plants from the Mediterranean, rosemary has its own specific harvesting time right after the first flowering in late May. The aroma of this herb is mouth-watering when paired with roasted lamb with potatoes. This herb makes a wonderful addition to roasted meats and vegetables, and is extremely tasty added to focaccia.