Recipes

from around
the world
with Spices and Herbs by
 Table of Content
• Introduction
• 5 min Jalapeno Cream Cheese Dip
• Mexican Corn Black Bean Salad
• German Cucumber Dill Salad [Gurkensalat]
• Shakshuka with Feta
• Baked Black Bean Corn Quesadilla
• Vegetarian Zucchini Boats
• Chicken Fried Rice
• Chicken Marsala with Mushrooms
• Salmon in Parchment Paper with Herbs
• Easy Chicken Tikka Masala
• Chicken Cabbage Stir Fry
• Spicy Thai Noodle Soup
• DIY Italian Seasoning
• BEST Spaghetti Seasoning Mix

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 Hi there!
I’m Helene and you just got this Recipes from around
the World E-book for free!

The book is full of useful meals and food ideas to get you
going on your global food journey.

Recipes at MasalaHerb.com have always a spice, season-

ing and herb perspective.

That means all the recipes here will show you how to get
going in the kitchen with some great uses for common
spices and herbs.

I try to keep it simple so most recipes can be prepared

quickly and easily! (Because who likes to spend the whole
day in the kitchen right?)

I hope the recipes will inspire you to “travel” our beautiful

world with your senses.

Join our SEASONING CLUB GROUP​on Facebook. Meet

great like minded people and get to know the MasalaHerb.
com community. Learn something new for free everyday!

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4
 5 min Jalapeno
Cream Cheese Dip
Ingredients

• 1 cup Cream Cheese

• 1-2 piece Jalapeno fresh
• 1 Tablespoon Cilantro aka Coriander, fresh, chopped
• ¼ Teaspoon Salt
• ¼ Teaspoon Onion Powder
• ¼ Teaspoon Black Pepper
• Lime Juice a few drops to taste

Instructions

1. Prep jalapeno by cutting off the stem part, cutting in half and taking out the
seeds. Cut the half further in two and slice. Keep aside.
2. Chop fresh cilantro.
3. Add cream cheese to a mixing bowl.
4. Add seasoning to cream cheese, salt, black pepper and onion powder.
5. Throw in fresh cilantro, jalapeno and add lime juice.
6. Mix it all well. The cream cheese dip should be well combined.
7. Cover bowl with a cling wrap and place cream cheese dip into the fridge.
8. Serve jalapeno cream cheese dip cold with crackers or nachos.

Notes

You can add some more seasonings to your dip such as Mexican seasoning,
sazon seasoning, cumin powder or cayenne pepper powder.

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 Mexican Corn
Black Bean Salad
This Mexican Corn Black Bean Salad is stuffed with flavors and we call it a
summer comfort dish.

Ingredients

Salad Ingredients:
• 1 can Black Beans
• 1 can Sweet Corn
• 1 small Red Onion sliced
• 1 Avocado cut into pieces
• 3 medium Tomatoes quartered
• Jalapeno slices (optional) *see Notes

Dressing:
• 4 Tablespoons Olive Oil extra virgin
• 1/8 cup Lime Juice
• pinch Salt
• pinch Black Pepper
• pinch Mexican Seasoning (optional)

Instructions

1. Keep all the ingredients ready. Place all the salad ingredients into a large
bowl.
2. Mix together the dressing ingredients.
3. Keep the salad and dressing in the fridge until serving time. Pour the dress-
ing over the salad just before serving up the Mexican black bean corn salad.

Notes

I use Pickled Jalapenos because they add flavor to the salad and they are less
likely to be super hot. You can also add fresh jalapeno pepper slices (but it’s
going to be hot!)

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 German Cucumber Dill Salad
(Gurkensalat)
Refreshing German Cucumber Dill Salad to serve as a salad side dish during
the hotter months of the year.

This salad with cucumber is better known as Gurkensalat in German.

Ingredients

• 1 large Cucumber
• 1 1/2 Tablespoon Dill fresh, chopped
• 3 Tablespoon Sour Cream thick creamy
• 1/8 Teaspoon Salt
• 1/8 Teaspoon Black Pepper

Instructions

1. Rinse your cucumber well and peel. I semi peel mine to add a border effect
to my slices when cut.
2. Use a vegetable slicer to cut thin slices of cucumber (the way it’s done in
Germany) or cut into thicker slices with a knife (the way I like it).
3. Keep the cucumber slices in a bowl for a few minutes. Excess water will
come out, which you can discard.
4. Mix your rinsed fresh chopped dill into the thick creamy sour cream with the
salt and black pepper to create the dressing
5. Pour the dressing over the cucumber and mix.
6. Serve your cucumber dill sour cream salad cooled as a summer side dish
with grilled meat or for lunch with Schnitzel or steak.

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 Shakshuka with Feta
Shakshuka with Feta is my new obsession!

The popular basic Shakshuka Mediterranean brunch has been a staple in my

home for years.

Then I discovered this fantastically enhanced shakshuka with feta.

Shakshuka with Feta is a whole new ball game!

Ingredients

• 1 Onion
• 5 cloves Garlic
• 6 Tomatoes peeled
• 1.8 ounces Green Bell Pepper
• 1 Tablespoon Olive Oil​
• 1/4 Teaspoon Caraway Ground or Seeds​optional
• 1/2 Teaspoon Cumin Ground
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon Cayenne Pepper Powder or paprika powder
• 1/2 Teaspoon Coriander Seed Powder optional
• 1/4 Teaspoon Salt
• 2 Tablespoon Tomato Sauce optional
• 1/2 cup Water
• 4 Eggs
• 1.8 ounces Feta Cheese​
• Parsley or Cilantro leaves fresh
• A squeeze of Lemon juice optional

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Instructions

1. Start by keeping all your ingredients ready. Slice or chop your onion, chop
garlic, cut peeled tomatoes into quarters, slice bell pepper small.
2. Keep a pan over the heat and add 1 Tablespoon olive oil. Fry your onion soft,
then add the garlic and stir-fry for a minute. Next, add the bell pepper and
stir-fry as well for a minute.
3. Then add the spices one by one: caraway seeds, cumin, black pepper, chili,
and coriander. Stir fry quickly.
4. At this point, you can add the tomato quarters (smash the tomato a bit with
the spatula) and sprinkle with salt. Also, if you wish to add more tomato fla-
vor, add the tomato sauce before pouring in the water.
5. Let simmer and cover the sauce. Cook the tomatoes sot and check fre-
quently, there should be enough liquid left. The sauce should not be dry.
6. Now with the spatula make some space to break in the egg. Do that with all
the eggs.
7. Cover your pan and cook the eggs if you don’ t like runny eggs. (See note
below for tips).
8. Just before serving add your feta cubes or crumble the feta in.
9. Garnish with Parsley or Cilantro (Coriander leaves) and a squeeze of lemon
juice if you like some citrus flavor over your shakshuka with feta.
10. Serve hot for breakfast with pita bread, regular bread or any other flat
bread such as Lebanese flat bread with za’atar.

Notes

You can cook the eggs as long as you like. The eggs are poached in the toma-
to sauce so they tend to under cook. Usually, shakshuka is served with runny
eggs. To cook the eggs more evenly without wasting time and burning parts of
the shakshuka, you can cover the pan and cook the eggs covered for a minute.
This will result in cooked egg whites and lovely runny egg yolk.

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 Baked Black Bean
Corn Quesadilla
Loaded black bean corn quesadilla prepared and baked within minutes.

This is an easy oil-free vegetarian quesadilla recipe prepared with canned in-
gredients and Mexican seasoning.

Ingredients

• 1/2 can Sweet Corn

• 1 can Black Beans
• 2 Tortilla soft *see Notes
• 1 cup Grated Cheese *see Notes
• Use Mexican Seasoning Blend OR Taco Seasoning OR the following Spices
• ½ Teaspoon Cayenne Pepper
• ½ Teaspoon Paprika​
• ¼ Teaspoon Salt
• pinch Black Pepper
• ¼ Teaspoon Onion Powder
• ¼ Teaspoon Garlic Powder
• ¼ Teaspoon Cumin Powder
• ¼ Teaspoon Coriander Seed Powder
• ½ Teaspoon Oregano

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Instructions

1. Place (drained) corn and black beans into a large mixing bowl.
2. Add Mexican or Taco seasoning blend OR add all the spices listed in the
ingredients section.
3. Mix corn black beans and spices together. Keep aside.
4. Preheat oven to 450° Fahrenheit/ 220° Celsius.
5. Lay parchment over sheet pan and place 2 soft tortilla on it.
6. Spread ¼ of the cheese quantity over one half of one tortilla and spread
some of the corn black bean filling over the bottom cheese layer. Finish with
another ¼ of the cheese to create a top layer.
7. Fold over tortilla to create quesadilla shape. Repeat the process with the
other tortilla and use up remaining cheese and corn black bean filling.
8. Center quesadilla on the baking sheet and bake quesadilla at 450° Fahren-
heit/ 220° Celsius. For a total of 20-25 minutes or until crispy baked.
9. Take out the quesadilla baked half way through to flip quesadillas over. That
way they will cook on all sides.
10. When you are done baking, allow to cool for 5 minutes and cut into serv-
ing portions. Serve up warm.

Notes

• Use soft wheat tortillas

• Use stringy melting cheese.
• You can use a Mexican spice blend or taco seasoning.

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 Vegetarian Zucchini Boats
Zucchini Boats are a great family dinner meal and that’s how my mum would
get us kids to eat our veggies.

The stuffing is completely vegetarian, skinny, healthy, and includes cheese.

Preparing baked stuffed zucchini boats for dinner is the best way to use up
this amazing vegetable!

Ingredients

• 2 Zucchinis *see Notes

• 1/2 Teaspoon Black Pepper
• 1 Teaspoon Salt
• 1 Onion chopped
• 2 cloves Garlic chopped
• 1/2 cup Tomato Sauce
• 1/2 cup Cheese grated *see Notes
• 1 Tablespoon dried herb blend Herb de Provence or Italian seasoning
• 2 Tablespoon Olive Oil​

Instructions

1. Wash your Zucchinis well. Then cut lengthwise into half.

2. Spoon out the flesh and hollow out the zucchini so that you are left with the
“boats”.
3. Preheat your oven to 350 Fahrenheit/180 Celsius.
4. The soft center of the zucchini can be cut roughly smaller. Collect flesh in a
mixing bowl.
5. Add to the zucchini filling the black pepper, salt, chopped onion, garlic, to-
mato sauce, cheese (reserve a 1/3 of your cheese) and herb seasoning of
your choice. Mix everything well.
6. Stuff your zucchini boats with the prepared filling and sprinkle the 1/3 of
reserved grated cheese, which you didn’t mix into the filling, over the stuffed
vegetable boats.
7. Sprinkle some olive oil over the stuffed squash.
8. Bake the Zucchini for about 20-25 minutes at 350 Fahrenheit/180 Celsius.
Golden brown or until done.

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 Chicken Fried Rice

Better than takeout chicken fried rice, all homemade and healthier. This recipe
is without MSG.

Your dinner can be ready within 15 minutes in just one pot!

Ingredients

For the sauce:

• ½ Tablespoon Sugar
• 1 Tablespoon Rice Vinegar or other mild White Vinegar
• 2½ Tablespoon Soy Sauce
• 1 Tablespoon Sriracha Sauce or Ketchup, *see Notes

To fry:

• 2 Tablespoon Oil
• 2-3 Green Onions sliced
• ½ Tablespoon Ginger + Garlic *see Notes
• ½ Carrot diced small
• 1 cup Cabbage shredded or sliced
• about 1 cup Chicken dices or cut into strips
• 1/2 cup Green Peas
• 1 cup cooked Rice *see Notes

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Instructions
1. Prepare the sauce by combining sugar, vinegar, soy sauce and sriracha
sauce (or ketchup) in a small bowl. Keep aside.
2. Keep all fresh ingredients ready. Separate onion bulbs from stalks and slice,
finely chop ginger and garlic if you use fresh ingredients (or use ginger gar-
lic paste), diced carrot, shred or slice cabbage and cut chicken into strips or
cubes. Also keep soft green peas and cooked rice ready.
3. Heat up a wok-like pan with the oil. Wait for it to get super hot but the oil
shouldn’t smoke.
4. Add sliced green onion bulbs and ginger + garlic and stir cook over high
heat for a minute or so.
5. Add carrot and cabbage and stir cook for another minute over high heat.
6. Add chicken and cook chicken over high heat on all sides for about 2-3 min-
utes.
7. Add in green peas and the cooked rice and keep over medium heat.
8. Don’t waste time and pour stir fry sauce over the rice and increase heat
once again.
9. Quickly stir cook rice with ingredients in the pan with the help of two spat-
ulas. The rice should get uniformly coated with the stir fry sauce and the
ingredients should be well mixed in but be careful not to over stir and mix or
else the rice can get sticky (that’s why it’s good to not use over cooked rice).
10. Take from the heat and garnish with sliced green bean stalks. Enjoy!

Notes
• Use sriracha to make it spicy and ketchup if you don’t want it spicy.
• Use fresh chopped ginger and garlic. If you use fresh ginger and garlic, use
about 1/3 ginger and 2/3 garlic. The other easier option is to use ginger gar-
lic paste.

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 Chicken Marsala
with Mushrooms
Creamy flavorful chicken marsala, served up with an elegant quick and easy to
prepare mushroom sauce for dinner.

This is a great date night, one pan skillet, low carb/keto chicken recipe! (Yep all
that)

Ingredients

For the Chicken:

• 2 Chicken Breasts​
• ¼ cup All-purpose Flour
• ½ Teaspoon Salt
• ½ Teaspoon Black Pepper
• 1 Tablespoon Italian Seasoning or Oregano
• 1 Tablespoon Olive Oil​
• 1 Tablespoon Butter

For the Sauce:

• 1 Tablespoon Butter
• 2 cloves Garlic chopped
• 11.3 ounces Mushrooms fresh, sliced
• 1 cup Marsala Wine
• Salt pinch
• 1/2 cup Chicken Stock or Broth
• 1/3 cup Liquid Cream

To Garnish:

• Parsley fresh, chopped

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Instructions

For the Chicken:

1. Prepare your chicken breast by cutting each breast into two slices length-
wise.
2. In a shallow bowl combine all-purpose flour, salt, black pepper, and Italian
seasoning or oregano.
3. Drag chicken slices through the seasoned flour and coat chicken on all
sides. Keep aside
4. Heat up a pan with the olive oil and add the butter as well. Allow the oils to
get hot.
5. When the oil is hot enough (but not smoking) place chicken slices into the
pan.
6. Flip and cook chicken slices golden on all slides. Keep aside.

For The Sauce:

1. Reduce the heat of the pan and add your butter to build the sauce.
2. Add chopped fresh garlic and saute for a minute over medium heat.
3. Add your sliced mushrooms to the pan and mix it up quickly. Cook mush-
rooms, they will lose liquids and reduce in size.
4. Deglaze by pouring the marsala wine over the mushrooms. Keep a steady
heat.
5. Season with salt, mix and cook for a minute or two.
6. Pour in the chicken stock and liquid cream. Combine all ingredients over
medium heat. Reduce the sauce so that it thickens.
7. Turn off heat and place cooked chicken back into the still-hot sauce. Cover
chicken with sauce and mushrooms.
8. Garnish with freshly chopped parsley and enjoy hot with a side of your
choice.

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 Salmon in Parchment Paper
Salmon in parchment paper is an elegant and healthy fish meal.
The fish fillet cooked in parchment in the oven is low carb, nutritious and incredibly
easy to prepare.

Ingredients
• 4 Salmon Fillet
• 5 Tablespoon Mixture of Fresh Herbs *See Notes
• 2 Shallots
• pinch Salt
• pinch Black Pepper
• 6 Tablespoon Butter
• 1 Parchment Paper

Instructions
1. Cut the parchment paper sheet into 4 equal parts and place each salmon fillet
into one sheet in a casserole dish.
2. Preheat your oven to 350° Fahrenheit/ 180° Celsius.
3. Combine the chopped shallot, herbs, salt and black pepper with the butter to cre-
ate a compound butter.
4. Distribute the herb compound butter equally over the salmon fillet.
5. Now close the paper by twisting the ends so that the salmon is enclosed, each
fillet in a parchment pouch.
6. Bake your salmon in parchment paper for about 20 minutes at 350° Fahrenheit/
180° Celsius. The fish should be cooked through, flaky, moist but not dry when fin-
ished.
7. Serve hot with a side dish of your choice. Salmon with herbs goes well with in-
stant Ebly Wheat berries.

Notes
• Use a mixture of fresh herbs. In my picture I used 1 Tablespoon Parsley, 2 Table-
spoon Chives, 2 Teaspoon Savory, 2 Teaspoon Marjoram, 2 Teaspoon Dill weed
freshly chopped fine.
• You can make a large batch of herb compound butter too and use that instead of
the herbs and butter, salt, pepper and shallots.

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 Chicken Tikka Masala
Chicken Tikka Masala is a classic, spiced, tomato based curry.

This curry is for you if you enjoy dipping your warm naan bread in a creamy
butter chicken curry!

After a long day at work, you just want to have a wholesome comforting dish
to feed your hunger.

You want a dish that makes you happy, food which takes you over and which
numbs your mind.

When this happens your smell, and especially your taste senses, go berserk.

The solution? Homemade easy Chicken Tikka Masala!!

Ingredients

For the marination:

• 2 boneless Chicken Breasts​cut into cubes, small to average size

• 1/8 cup Yogurt
• 1 Teaspoon Cumin Seed powder
• 1 Teaspoon Coriander Seed Powder powder
• 1/4 Teaspoon Black Pepper powder
• 1 Teaspoon Turmeric powder
• 1/2 Teaspoon Cinnamon powder
• 1/2 Teaspoon Red Pepper or Cayenne Pepper Powder
• 1 Tablespoon Ginger Garlic both combined *see Notes for options

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For the curry cooking:

• 1 Onion chopped
• 1 piece Bay Leave
• 1 Tomato diced
• 2 Tablespoons Butter or Clarified Butter
• 5 Tablespoon Tomato Sauce
• 3 1/2 Tablespoons Cream
• 1/2 cup Water
• to taste Salt optional

Instructions

1. For the marination, place chicken cubes into a large bowl.​

2. Add in the yogurt, coriander seed powder, cumin seed powder, black pepper
powder, turmeric, cinnamon, red pepper powder/cayenne powder, and gin-
ger garlic.
3. Mix everything well so that the chicken is evenly coated with the marination.
The longer you keep it marinate the better for the flavor, however, if you are
in a hurry just marinate it as long as you can spare time and then continue
with the preparation.
4. For the cooking process, heat up a deep pan and add the butter. Add in the
onion and cook soft.
5. Add a piece of bay leaf to the pan and let it cook for a minute. This will bring
out the bay leaf flavors.
6. Throw in the diced tomato and stir cook until a bit soft. Don’t let them burn
on.
7. Add in your tomato sauce with the cream and mix the whole pan contents
well. Pour in the water, mix again, cover and let it cook over a medium heat
setting until tomato has softened considerably.
8. Now you can add in the chicken with the marination. Mix it all well!​
9. Cover and cook on medium heat until chicken is soft.
10. ​Pick out and discard bay leaf.​Taste to see if it needs salt.
11. Garnish with fresh cilantro (aka coriander greens) and enjoy.

Notes

Use homemade Ginger and Garlic paste or finely chop 1/3 Ginger and 2/3 Gar-
lic (in total you will need 1 Tbsp of both combined). OR simply buy ginger garlic
paste. Store-bought ginger garlic paste​is convenient but the homemade ver-
sion tastes better. The homemade paste is my choice because it tastes pure
and mixes into the curry.

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 Chicken Cabbage Stir Fry

Ingredients

For the Stir Fry:

• 2-3 Green Onions bulb and stalks separated and sliced

• 1 large boneless Chicken Breast
• 1 inch Ginger
• 2-3 cloves Garlic
• 4 cups Cabbage shredded Green or napa *see Notes
• 1 Tablespoon Oil I.e. vegetable, canola, sunflower,
• 2 Tablespoon Soy Sauce Classic commonly available type
• 1.7 fluid ounces Water

To garnish:

• Sesame Seeds or Sesame Oil

• Red Chili Pepper Flakes

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Instructions

1. Keep all the ingredients ready. Slice the green onion and keep the white bulb
and the green stalks separate. We will use the stalks as a garnish. Cut chick-
en into bite-sized pieces. Shred cabbage. Chop ginger and garlic.
2. Heat oil in a pan and stir-fry the onion bulb slices on a higher heat setting.
3. Add the chopped ginger and garlic and stir-fry for a minute as well. Reduce
the heat slightly.
4. Add cabbage and stir cook for 2 minutes over a high heat setting, or until
the cabbage takes up less space in the pan. I like to use Chinese cooking
chopsticks to stir-fry because they are longer and easier to use.
5. Quickly pour the soy sauce and water over the cabbage stir-fry and mix well.
Stir cook 2 minutes over a medium high heat.
6. Reduce the heat setting to medium-high, make some space in the center
and add chicken strips and stir fry. Mix the cabbage over the chicken and
cook everything through. Make sure the chicken is cooked on all sides. The
cabbage helps in keeping the chicken from turning chewy while cooking,
however, make sure to not overcook the chicken on super high heat for all
too long. (quality chicken also makes the difference)
7. Once the chicken is cooked, the cabbage is crisp and tender and the liquid
has dissolved, take from the heat and sprinkle some sesame seeds or ses-
ame oil, as well as red pepper flakes over the cabbage chicken skillet meal.
Spread the sliced green onion over the dish and serve still hot.

Notes

You can use green or napa cabbage in this recipe. I used green cabbage in the
pictures and video because that’s what I had in my fridge. Napa is also a great
choice as it cooks through faster, saving you time (just cook it ahlf as long or
else it gets soggy).

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 Spicy Thai Noodle Soup

Ingredients

For the Thai Noodle Soup:

• 1 Tablespoon Oil
• 1 Tablespoon Ginger + Garlic chopped or paste homemade recipe or store
bought (1Tbsp total of ginger + garlic)
• 4 Tablespoon Thai Red Curry Paste
• 1 can Coconut Milk
• 4 cups Broth or Stock
• 2 Tablespoons Fish Sauce *see Notes
• 1 Teaspoon Brown Sugar
• 6 ounces Lo/ Chow Mein Noodles

To Serve:

• Cabbage chopped
• Green Onions Spring Onions, sliced

Garnish Options:

• Lime Juice
• Red Chili Pepper Flakes
• Green Chili Pepper sliced
• Peanuts crushed
• Cilantro aka Coriander greens

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Instructions

1. Heat up a pan and add the oil. Add in the ginger and garlic and stir-fry a little
bit for less than a minute.
2. Next, add the red curry paste and stir-fry for 2 minutes on high heat.
3. Reduce heat, then pour in the coconut milk and follow suit with the broth.
4. Season with fish sauce and the brown sugar. Mix the contents.
5. Add the Noodles to the soup. Cook the noodles soft on medium heat set-
ting.
6. Keep your serving bowl ready and add as much cabbage and white sliced
spring onion bulb as you like. *See Note
7. Then add the cooked noodles over the raw veggies and pour the soup over
everything.
8. Garnish with the lime juice, red chili flakes, fresh green chilies, crushed pea-
nuts, fresh cilantro to your liking.
9. Serve and enjoy hot.

Notes

• You can also add fresh avocado cut, sprouted lentils or even banana blos-
soms cut to the soup with the cabbage and spring onion.
• Adjust the garnish to your liking, If you don’t like heat, reduce or omit the
chili flakes and green chili.
• To make this dish vegan use a vegan fish sauce or omit fish sauce. Also use
egg-less noodles.

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 Italian Seasoning
Your homemade Italian seasoning recipe to make endless quantities of this
amazing flavorful blend.

That way you will never run out of this essential mix of herbs and spices.

Ingredients

• 1 Tablespoon Oregano
• 1 Tablespoon Basil
• 2 Teaspoon Thyme​
• 1 Teaspoon Rosemary
• 1 Teaspoon Salt
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• ½ Teaspoon Black Pepper
• 1 Teaspoon Sage optional, *see Notes

Instructions

1. Place all dried ground ingredients into a bowl.

2. Combine all to a well-mixed seasoning blend.
3. Use in your food or store in an airtight container.

Notes

• You can skip sage if you can’t get it. It definitely tastes better with it but it’s
not the end of the world without it.
• You can double the recipe to make a larger quantity.

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 Spaghetti Seasoning Mix
Your own Spaghetti Seasoning mix made from scratch!

Add this amazing spaghetti spice mix to perfect and enhance the flavor of your
pasta dinner meal.

Ingredients

• 1 Tablespoon Garlic Powder

• 1 Tablespoon Onion Powder
• 2 Tablespoons Oregano dried
• 3 Tablespoons Basil dried
• 1 Tablespoon Rosemary dried & crushed a bit
• 2 Teaspoons Black Pepper

Instructions

1. Mix all the ingredients together and in store in an airtight container to use
another day.
2. Simply add some of the spaghetti seasoning into your pasta sauce during
the cooking process to add amazing Italian flavors!

Notes

• Substitute marjoram with oregano if you prefer it that way.

• Use quality herbs and spices for the best result
• You can toast the rosemary for a few seconds in a dry pan to release the fla-
vors. That way the rosemary will dry and you can smash it better into small-
er pieces.
• Store in an airtight container to preserve for a longer period of time. Use a
transparent container so that you remember to use it.
• Mix the seasoning before you use it because some spices are heavier than
others and tend to fall to the bottom of the spice jar.
• I don’t add salt to the seasoning mix. You can always add salt to the dish
during the cooking process.

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© 2022 Helene D’Souza MasalaHerb.com

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