A breath of Dolce Vita: the heat, the sun, the cool breeze on a summer day by the sea. Dinner at the Piazza Navona in Rome. So much flavour and relaxation. Can we be stressed when we breathe the liquid aroma of thyme, rosemary, sage and oregano? These are the main ingredients of the Italian aromatic herbs. Absolute protagonist: flavour!
Mediterranean dried aromatic herbs of the ultimate refinement, typical of Italian cuisine: thyme, oregano, rosemary, basil, marjoram, sage.
– Italian aromatic herbs are also ideal as a table spice, for example for grilled dishes, feta cheese, goat’s cheese, fish or meat.
– They are ideal for the quick preparation of sauces, for example with served raw vegetables.
– It is recommended to add it to hot dishes in the last 15 minutes of cooking to release its aroma.
– Use it with caution for grilled dishes: it must not burn because it can lose its full flavour and take on a bitter tone. It is recommended to add it at the end of grilling or cooking.
– Italian aromatic herbs go well with hot peppers, garlic, mozzarella, orange peel, pepper, bacon, tomato, lemon zest, onion.
All the ingredients in the mixture of Italian aromatic herbs belong to the Lamiaceae family. Lamiaceae is a family of extremely aromatic herbs originating from the eastern Mediterranean, the Middle East and beyond. These are herbs that require a lot of sunlight and long-lasting heat. Under these conditions, those plants produce essential oils, to which they owe their flavour.
Aromatic herbs and spices are a must in a varied diet. Aromatic herbs contain vitamins, oligominerals and tannins, although only traces thereof. When used regularly and mixed together, it also contributes to a well-balanced diet rich in flavour.
