There are several common herbs and spices that add flavor to traditional Italian dishes. To stock your pantry for a wide variety of Italian recipes, consider the following Italian spices list:

1. __Basil (*Ocimum basilicum*)__: This member of the mint family has glossy, deep green, pointed leaves and a sweet-and-savory flavor with hints of anise, mint, and pepper. Varieties include sweet basil, Thai sweet basil, lemon basil, and holy basil. [Basil](https://www.masterclass.com/articles/culinary-guide-to-basil-benefits-and-uses) is used in both fresh and dried form to flavor dishes ranging from Italian sauces to meat dishes to Asian curries. This popular herb is also one of the main ingredients of pesto, a sauce made with fresh basil, Parmesan cheese, pine nuts, garlic, kosher salt, black pepper, and olive oil. In Italian dishes, chefs commonly pair basil with tomato sauce to make marinara pasta sauce. Basil is also a key ingredient for [Margherita pizza](https://www.masterclass.com/articles/margherita-pizza-recipe).
2. __Bay leaf (*Laurus nobilis*)__: While this Mediterranean herb is native to Asia, it has been most commonly associated with Greece and Italy. A pungent, aromatic herb with a slightly bitter taste, [bay leaves](https://www.masterclass.com/articles/how-to-grow-bay-leaves) are typically used in dried, whole form and steeped in stews, soups, and sauces throughout the cooking process to infuse a deeply herbaceous flavor.
3. __Oregano (*Origanum vulgare*)__: With a name meaning “joy of the mountain” in Greek, [oregano](https://www.masterclass.com/articles/a-culinary-guide-to-oregano-benefits-and-11-uses-for-oregano) is a fragrant herb in the mint family with a sweet, slightly peppery flavor. This earthy herb is commonly used in its dried form throughout cooking in dishes like tomato sauce, and is a staple in Turkish, Italian, Greek, and Mexican cuisine.
4. __Marjoram (*Origanum majorana*)__: A close cousin of oregano, marjoram has a similar appearance, with grassy, slightly lemony leaves that make a great addition to poultry dishes, herb butters, and egg recipes. The small marjoram leaves are best used fresh and can be added in the middle of cooking to infuse soups, sauces, and other cooked dishes with herbaceous flavor.
5. __Parsley (*Petroselinum crispum*)__: A member of the Apiaceae family of plants, parsley is a leafy, herbaceous herb with a bright, slightly bitter taste that emphasizes other flavors. Most commonly added at the end of cooking as a garnish, parsley has a few common varietie: flat-leaf parsley (aka Italian parsley), curly parsley, and Japanese parsley (aka Chinese parsley). You can add the fresh herb as a garnish to many Italian pasta dishes. You can also layer basil in lasagna, or use it as an ingredient to make Italian meatballs.
6. __Rosemary (*Rosmarinus officinalis*)__: The rosemary plant is a perennial shrub native to the Mediterranean region. Its Latin name means “dew of the sea.” Rosemary comes from the mint family of plants (aka Lamiaceae) and is known for its distinct woody stems with needle-like leaves and evergreen aroma, which is contained in the oil inside the herb’s dark green needles. Rosemary is a key ingredient for Italian focaccia and for many Italian roast potato recipes.
7. __Sage (*Salvia officinalis*)__: This perennial herb is known for its fuzzy, gray-green leaves and earthy, sweet-and-savory flavor with a peppery bite. Common sage is used in both fresh and dried forms and pairs well with hearty fall vegetables and warm, comforting recipes. Chefs also use sage to create a browned sage butter that can be spooned over pasta and more. Sage pairs well with rich pasta dishes such as ravioli, gnocchi, and risotto.
8. __Thyme (*Thymus vulgaris*)__: Recognizable by its small, pale green leaves and pungent aroma, thyme is a popular herb among cooks and gardeners alike. Fresh thyme is a sturdy herb that holds up well to heat and can be used throughout the cooking process. With three common varieties (French thyme, English thyme, and German thyme), this herb is frequently added to hearty dishes like pork loin, lemony chicken breasts, and fatty meats, as it can hold its own against rich flavors.
Italian seasoning is a spice blend that combines several dried herbs that you can add to marinades, salad dressings, soups, pasta dishes, and pizza. Commercial Italian seasoning mixes at the grocery stores typically include dried basil, dried rosemary, dried thyme, dried marjoram, dried sage, and dried oregano. Some spice blends also include garlic powder and red pepper flakes for a spicy flavor. You can make your own homemade Italian seasoning by combining equal parts of any Italian herbs.

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To stock your pantry for a wide variety of Italian recipes, make sure you have the essential herbs and spices for making Italian cuisine.

To stock your pantry for a wide variety of Italian recipes, make sure you have the essential herbs and spices for making Italian cuisine.

Italian Spices List: 8 Herbs and Spices in Italian Cooking

There are several common herbs and spices that add flavor to traditional Italian dishes. To stock your pantry for a wide variety of Italian recipes, consider the following Italian spices list:<ol class="mc-m-4"><li class="mc-my-4"> 1. Basil (Ocimum basilicum): This member of the mint family has glossy, deep green, pointed leaves and a sweet-and-savory flavor with hints of anise, mint, and pepper. Varieties include sweet basil, Thai sweet basil, lemon basil, and holy basil. <a href='https://www.masterclass.com/articles/culinary-guide-to-basil-benefits-and-uses' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/culinary-guide-to-basil-benefits-and-uses","linkCopy":"Basil","category":null}'>Basil</a> is used in both fresh and dried form to flavor dishes ranging from Italian sauces to meat dishes to Asian curries. This popular herb is also one of the main ingredients of pesto, a sauce made with fresh basil, Parmesan cheese, pine nuts, garlic, kosher salt, black pepper, and olive oil. In Italian dishes, chefs commonly pair basil with tomato sauce to make marinara pasta sauce. Basil is also a key ingredient for <a href='https://www.masterclass.com/articles/margherita-pizza-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/margherita-pizza-recipe","linkCopy":"Margherita pizza","category":null}'>Margherita pizza</a>. </li><li class="mc-my-4"> 2. Bay leaf (Laurus nobilis): While this Mediterranean herb is native to Asia, it has been most commonly associated with Greece and Italy. A pungent, aromatic herb with a slightly bitter taste, <a href='https://www.masterclass.com/articles/how-to-grow-bay-leaves' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-grow-bay-leaves","linkCopy":"bay leaves","category":null}'>bay leaves</a> are typically used in dried, whole form and steeped in stews, soups, and sauces throughout the cooking process to infuse a deeply herbaceous flavor. </li><li class="mc-my-4"> 3. Oregano (Origanum vulgare): With a name meaning “joy of the mountain” in Greek, <a href='https://www.masterclass.com/articles/a-culinary-guide-to-oregano-benefits-and-11-uses-for-oregano' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-culinary-guide-to-oregano-benefits-and-11-uses-for-oregano","linkCopy":"oregano","category":null}'>oregano</a> is a fragrant herb in the mint family with a sweet, slightly peppery flavor. This earthy herb is commonly used in its dried form throughout cooking in dishes like tomato sauce, and is a staple in Turkish, Italian, Greek, and Mexican cuisine. </li><li class="mc-my-4"> 4. Marjoram (Origanum majorana): A close cousin of oregano, marjoram has a similar appearance, with grassy, slightly lemony leaves that make a great addition to poultry dishes, herb butters, and egg recipes. The small marjoram leaves are best used fresh and can be added in the middle of cooking to infuse soups, sauces, and other cooked dishes with herbaceous flavor. </li><li class="mc-my-4"> 5. Parsley (Petroselinum crispum): A member of the Apiaceae family of plants, parsley is a leafy, herbaceous herb with a bright, slightly bitter taste that emphasizes other flavors. Most commonly added at the end of cooking as a garnish, parsley has a few common varietie: flat-leaf parsley (aka Italian parsley), curly parsley, and Japanese parsley (aka Chinese parsley). You can add the fresh herb as a garnish to many Italian pasta dishes. You can also layer basil in lasagna, or use it as an ingredient to make Italian meatballs. </li><li class="mc-my-4"> 6. Rosemary (Rosmarinus officinalis): The rosemary plant is a perennial shrub native to the Mediterranean region. Its Latin name means “dew of the sea.” Rosemary comes from the mint family of plants (aka Lamiaceae) and is known for its distinct woody stems with needle-like leaves and evergreen aroma, which is contained in the oil inside the herb’s dark green needles. Rosemary is a key ingredient for Italian focaccia and for many Italian roast potato recipes. </li><li class="mc-my-4"> 7. Sage (Salvia officinalis): This perennial herb is known for its fuzzy, gray-green leaves and earthy, sweet-and-savory flavor with a peppery bite. Common sage is used in both fresh and dried forms and pairs well with hearty fall vegetables and warm, comforting recipes. Chefs also use sage to create a browned sage butter that can be spooned over pasta and more. Sage pairs well with rich pasta dishes such as ravioli, gnocchi, and risotto. </li><li class="mc-my-4"> 8. Thyme (Thymus vulgaris): Recognizable by its small, pale green leaves and pungent aroma, thyme is a popular herb among cooks and gardeners alike. Fresh thyme is a sturdy herb that holds up well to heat and can be used throughout the cooking process. With three common varieties (French thyme, English thyme, and German thyme), this herb is frequently added to hearty dishes like pork loin, lemony chicken breasts, and fatty meats, as it can hold its own against rich flavors. </li></ol>

8 Common Herbs and Spices in Italian Cooking

Italian seasoning is a spice blend that combines several dried herbs that you can add to marinades, salad dressings, soups, pasta dishes, and pizza. Commercial Italian seasoning mixes at the grocery stores typically include dried basil, dried rosemary, dried thyme, dried marjoram, dried sage, and dried oregano. Some spice blends also include garlic powder and red pepper flakes for a spicy flavor. You can make your own homemade Italian seasoning by combining equal parts of any Italian herbs.

What Is Italian Seasoning? 

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To stock your pantry for a wide variety of Italian recipes, make sure you have the essential herbs and spices for making Italian cuisine.

To stock your pantry for a wide variety of Italian recipes, make sure you have the essential herbs and spices for making Italian cuisine.
