Italian Spaghetti Herbs – Mild – 25g


Add to Wishlist
Add to Wishlist

406 In stock

406 in stock

Add to Wishlist
Add to Wishlist

Product description

Italian Spaghetti Herbs are an aromatic and classic blend of chilli flakes, parsley, rosemary, oregano leaves, and roasted garlic which makes for a particularly delicious pasta sauce. This dried herb blend has an authentic Italian fragrance.

No products in the cart.

Flavour Notes:

Fragrant, aromatic and super-flavourful this blend can replace an array of herbs in your pantry. The herby fragrance of oregano, rosemary and parsley pairs with savoury garlic and a subtle mild kick from dried chillies to make the ultimate Italian flavour bomb.

Culinary Notes:

One of the most versatile herb blends, Italian Spaghetti Herbs can be added to sauces, stews, soups, dressings, roasts or BBQs – you name it!

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, filler-free, and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.


Garlic, Oregano, rosemary, chillies, parsley. This is a salt free blend.

country of origin:


other names or spelling:

Italian herb blend, Italian herb, Tuscan seasoning

How to use

  • Mix 1 tbsp Italian herbs with 2 tbsp of flour to coat chicken schnitzels, or spaghetti meatballs before frying,
  • Sprinkle mixture onto roast vegetables, chunky fries, or add 1 tbsp to soups, stews, and casseroles.
  • Crush the herbs and sprinkle over the food before baking
  • Use it in pasta dishes, pizza, lasagne, spaghetti, and tomato sauce
  • Add to capsicum and eggplant before BBQing
  • Use 1tbsp to 500g of protein
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Replace an array of spices in a dish with this one handy blend

The Spice People FAQs

Yes, Italian Spaghetti Herbs (Mild) can be used as a convenient substitute for individual herbs in Italian recipes. It offers a blend of flavours commonly used in Italian cuisine.

Italian Spaghetti Herbs (Mild) should be stored in an airtight container in a cool, dry place away from direct sunlight to preserve its flavour and aroma.

While Italian Spaghetti Herbs (Mild) is traditionally used in Italian cuisine, it can also be used to add flavour to non-Italian dishes. For example, it can be sprinkled over roasted vegetables, mixed into salad dressings, or added to marinades for a hint of Italian-inspired flavour.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

Optimized with PageSpeed Ninja