Ingredients:

  • 3 tbsp Dried Oregano (15g)
  • 3 tbsp Dried Basil (15g)
  • 1 tbsp Dried Parsley (4g)
  • 1 tsp Dried Thyme (1g)
  • 1 tsp Dried Rosemary, finely crushed (1g)
  • 3 tbsp Garlic Powder (27g)
  • 2 tbsp Onion Powder (18g)
  • 1 tbsp Sea Salt (18g)
  • 1 tsp Black Pepper, freshly ground (2g)
  • 1 tsp Red Pepper Flakes (2g)
  • 1 tsp Granulated Sugar (4g)

Instructions:

  1. Measure the dried oregano. Place it into your dry mixing bowl first. Note: This forms the bulk of your mixture.
  2. Add the dried basil. Sprinkle it over the oregano until the colors begin to intermingle.
  3. Incorporate the parsley and thyme. Stir gently with a fork to distribute the smaller leaves.
  4. Crush the rosemary needles. Use your fingers or a mortar until they shatter into small pieces.
  5. Sift in the garlic powder. Add it slowly until no large clumps remain.
  6. Add the onion powder. Continue whisking to ensure a velvety, consistent texture.
  7. Sprinkle in the sea salt. Use a whisk to make sure the salt isn't all sitting at the bottom.
  8. Add the black pepper. Grind it directly into the bowl for the most aromatic result.
  9. Toss in the red pepper flakes. These add beautiful little flecks of red to your mix.
  10. Finish with the sugar. Stir one last time until the mix looks uniform and combined.