Italian Seasoning

Italian seasoning didn’t start in Italy, it started with Italian immigrants in America craving a taste of home, mixing dried basil, oregano, thyme and rosemary from memory. We wanted a similar recognizable aroma on Indian dishes but in a manner that is appropriate to the Indian way of eating. So we did our own version of that .Chilli flakes bring a heat that sits right alongside the herbs instead of trailing behind them. Ajwain adds a warmth Italian blends don't usually carry. Basil, oregano, thyme and rosemary give this combination its name, and garlic and onion bring it all together.

What is Italian Seasoning?

A dry herb blend comprising basil, oregano, thyme, rosemary, coriander, mint, and fennel seed, combined with chilli flakes, dried garlic and onion, and ajwain packed into a 35g tin. Made to go straight from tin to plate

What makes it special?

Chilli flakes sit ahead of basil on the ingredient list. This isn't Italian seasoning with heat as a garnish, chilli is a core ingredient here. This version follows the same instinct: chilli and ajwain stand in for marjoram or sage, which show up in some American versions but suit Indian cooking less. 

Why choose shaman

Every ingredient  basil, oregano, thyme, and the rest  is named on the label, not hidden under a generic 'aromatic herbs.It's FSSAI licensed and cold-ground, not heat-processed. The muted greens and red come from the herbs and chilli themselves  no added colour

How can you use

Sprinkle over pasta or pizza at the end of cooking added too early into a boiled sauce, sustained heat cooks off what makes it worth using. Works well on garlic bread brushed with butter or oil before baking, where gentler heat lets the herbs add flavour without burning. Stir cold into a yoghurt dip, vinaigrette, or marinade base  no heat needed to release the flavour.

What foods go well with it?

Pasta and pizza are the obvious pairings, but it works just as well on garlic bread, roasted vegetables, salads, and sandwiches wherever a herb-forward finish with light heat helps. It's also an easy substitute when a recipe calls for a mix of dried Mediterranean herbs, without opening four or five jars.

How is it made?

Cold-ground, the same process applied in the rest of the range. Dried basil and oregano in particular lose their fragrance very quickly if they are exposed to heat. Regular commercial grinding creates friction and heat that cook off much of the oil carrying their aroma and flavour before the product leaves the factory. Cold-grinding avoids that loss, so this mix smells fresh the moment the tin opens, no cooking required to release it.

How can you identify good-quality Italian seasoning?

Some things to verify on any package before you buy it. First, individual herbs should be named separately basil, oregano, thyme, and rosemary, not a vague 'herb blend' or 'aromatic herbs. Second, colour should be a natural, uneven mixed green with visible herb flecks, not a flat uniform shade that suggests dye or over-processing. Third  and the best test is to smell it before cooking. This one ticks all three: herbs individually listed, no added colour, and aroma the instant you open the lid.

How should you store it?

Store the unopened tin in a cool, dry place, away from direct sunlight. Light and heat are the fastest ways dried herbs lose their colour and aroma.  Once opened, refrigerate it and keep the lid closed between uses of aroma is the first thing to fade once air gets in regularly.

Is it suitable for everyday cooking?

Yes, it's designed as a finishing seasoning. Salt content is above 5%, so a pinch to half a teaspoon per plate is enough.