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Tuscan Heat Spice

Tuscan Heat Spice brings the sun-drenched flavors of Italy straight to your kitchen with a perfect balance of warmth and herbaceous depth. This versatile blend combines dried basil, oregano, crushed red pepper, and roasted garlic to create a seasoning that transforms chicken, pasta, vegetables, and grilled meats into something extraordinary.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 24 teaspoons
Course: Condiment, Seasoning
Cuisine: Italian-American
Calories: 8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon dried rosemary finely crushed
  • 1 tablespoon dried thyme
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper

Equipment

  • Small mixing bowl
  • Measuring spoons
  • Whisk or fork
  • Airtight glass jar or spice container
  • Spice grinder or mortar and pestle (optional)
  • Small funnel (optional)

Method
 

  1. Gather and measure all spices. Pull out all your dried herbs and spices before you start mixing to ensure accurate ratios.
  2. Crush the rosemary. Use a mortar and pestle or rub the rosemary between your palms to break it into smaller pieces that distribute evenly.
  3. Combine the herb base. Add the basil, oregano, crushed rosemary, and thyme to your mixing bowl and give them a quick stir to start combining.
  4. Add the aromatics. Sprinkle in the granulated garlic and onion powder.
  5. Incorporate the heat elements. Add the crushed red pepper flakes, smoked paprika, black pepper, and cayenne.
  6. Add the salt. Sprinkle the sea salt over the mixture.
  7. Mix thoroughly. Whisk everything together for at least 30 seconds until completely uniform in color with no pockets of single spices or salt crystals.
  8. Process for finer texture (optional). For a smoother blend, pulse the mixture 3 to 4 times in a spice grinder. Skip this step if you prefer a more rustic texture.
  9. Transfer to storage container. Pour the finished blend into a clean, dry airtight jar. Glass works best.
  10. Label and date your blend. Write the name and date on your container for future reference.

Notes

Store in an airtight glass container away from heat, light, and moisture for up to 6 months. Let the blend sit for 24 hours before using to allow the flavors to meld. Toast your dried herbs in a dry skillet over low heat for 60 seconds before mixing to intensify their flavor. For mild heat, reduce crushed red pepper to 1 teaspoon and omit cayenne. For extra heat, increase crushed red pepper to 1 tablespoon.