Italian Essentials: Spicy Dry Mix

Andy Anderson !


Whenever I can, I do my best to make things from scratch. This might not always possible; however, I try. You see, I am blessed to be living in Kansas, where I am just a stone’s throw from ranches that raise grain-fed cattle, pork and free-range chickens; to farms that produce organically-grown veggies and herbs.

One of the things I love to do is create my own spice mixes. They are better for you, because you know what is in them, and you can choose how to customize them for your own personal tastes.

So, you ready… Let’s get into the kitchen.


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5 Min
No-Cook or Other



  • 2 Tbsp
    dried parsley
  • 2 Tbsp
    garlic powder
  • 2 Tbsp
    dehydrated onions, crushed
  • 1 Tbsp
    salt, kosher variety
  • 1 Tbsp
    black pepper, freshly ground
  • 2 tsp
    dried basil
  • 2 tsp
    dried oregano
  • 2 tsp
    dried fennel seeds
  • 2 tsp
    paprika, hot, mild, or sweet, your choice
  • 1 tsp
    crushed red pepper flakes

How to Make Italian Essentials: Spicy Dry Mix


  2. Spices:
    Let us face it, dehydrating and making your own dry spices is not everyone’s cup of tea. So, when you go to the store to pick up a few jars, try to pick up “organic” if you are able. Then, make sure you store them a a cool, dark place away from any light… like a cupboard.

    Another thing, if you are working on a recipe, and it calls for 1/8 teaspoon, of dried hog wart root, do you really want to purchase a whole bottle, for 1/8 of a teaspoon of something you may not ever use again?

    Ask yourself two questions:
    1. If I leave it out, will it greatly impact the recipe? If the answer is no; leave it out.
    2. Is there something that I have that might make a good substitute… Use it.

    We have a wonderful store in Wichita, called: The Spice Merchant, and you can purchase freshly ground spices in almost any quantity you desire. You might want to check out if you have a store like that.
  3. If you are using this spice for ground beef, do not add the salt.
    Salt removes water from and dissolves some of the meat proteins, causing them to bind the insoluble proteins together. It gives the interior of the burger a springy, slightly mushy mouth feel.

    A springy bite is good for pork, and even chicken, but not for a tender burger. So wait to salt your burgers until just before they hit the pan or grill.
  4. How much to use?
    Generally speaking use two tablespoons per pound (.45kg) of protein. You might go lighter on things like chicken, and/or veggies.
  5. Gather your ingredients (mise en place).
  6. Mix all the ingredients together, and store in a jar with a tight-fitting lid until ready to use.
  7. Chef’s Note: This spice will store for 8 - 10 months.
  9. Use with ground, beef, chicken, sprinkle it on sautéing veggies. Have fun with it. Enjoy.
  10. Keep the faith, and keep cooking.

Printable Recipe Card

About Italian Essentials: Spicy Dry Mix

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Other Tags: Quick & Easy Healthy

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