Simply Organic Organic Italian Seasoning 有機意大利調味料



Description USDA Organic Kosher Certified Organic by QAI A classic blend of Mediterranean spices, Italian Seasoning will enhance almost any dish. Of course, it shines most in Italian fare, like spaghetti sauces and lasagna. Keep a good stock of Italian Seasoning and pasta on hand and you'll be ready for company in short order! Italian Seasoning is available whole or powdered. Suggested Use Sprinkle on cooked pasta for a quick hot dinner. Add to any soups or stews. Sprinkle on green salads or side salads (like pasta, chicken, tofu, potato). Rub or sprinkle on meats (especially beef, veal, and pork), poultry, fish, or tofu before grilling, broiling, or baking. Add to egg and cheese dishes. Use to make marinades for meat, tofu, seafood, poultry, and fish. Add to oil and vinegar or a cream base (like sour cream/mayo/plain yogurt) for a quick dressing. Sprinkle on cooked vegetables. Use in any tomato dish or casserole, like eggplant Parmesan or lasagna. Add to meatloaf or bean or nut loaf recipes, hamburgers, or veggie burgers. Add to crepes. Shake on pizza, or mix in with pizza sauce before assembling pizza. Use to season focaccia or breadsticks, or sprinkle on other breads before toasting. Shake on a grilled cheese and tomato sandwich. Add to stuffings. Combine Italian Seasoning with a good quality olive oil and use for dipping bread with dinner. Other Ingredients Organic oregano, organic marjoram, organic thyme, organic basil, organic rosemary, organic sage. 說明 美國農業部有機認證。 猶太潔食。 國際質量保證協會有機認證。 地中海地區經典調味料。意大利無鹽調味料能提升許多菜品的口味。當然,大部分是就意大利菜品而言,例如意麵醬和千層面。它延續了意大利調味料的傳統,只要有意麵吃就會有它的陪伴。意大利無鹽調味料可以整體食用也可磨成粉末使用。 建議的使用方式 可以撒在快速加熱食用的意麵中食用。 可以加入任何湯羹或燉湯中。 可以撒入蔬菜沙拉或配菜沙拉(如意大利面,雞肉,豆腐,土豆)中食用。 可擦或撒在肉類(如牛肉,小牛肉,豬肉),家禽,魚類,或豆腐中食用,在烤,煎,焙之前加入。 可加入雞蛋或奶酪菜品中。 可用來製做肉,豆腐,海產品,家禽和魚類的滷汁。 可加入油,醋或者昔(如酸奶昔/蛋黃醬/原味酸奶)中,用作快速調味。 可撒入熟菜中。 可加入任何西紅柿菜品或者砂鍋菜中,如茄子乾酪或千層面中。 可加入肉餅,豆沙麵包,堅果麵包,漢堡或素食漢堡中。 可加入法式薄餅中。 可在製作披薩前撒在披薩上或者混入披薩醬中使用。 在烘焙佛卡夏麵包或其他麵包前加入其中用來調味。 可加入焗芝士三明治和番茄三明治中。 可加入餡料中。 可將意大利無鹽調味料混合上等橄欖油一同食用,或在晚餐時用麵包蘸調味料吃。

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