Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/italian-spice-blend/

Italian Spice Blend

Adapted from St. Paul’s Hospital renal dietitian resources

Photo by Susanne Jetzeler on Pixaby

Italian Spice Blend

Ingredients

2 tbsp
basil
2 tbsp
marjoram
1 tbsp
garlic powder
1 tbsp
oregano
2 tsp
thyme
2 tsp
rosemary, crushed
2 tsp
crushed red pepper

Directions

In a bowl, combine all the ingredients and whisk gently to combine. Package the mixture in an airtight container until ready to use.

Best for pastas, soups, chicken, pizza and bread

The nutritional analysis is based on a 6 g serving, which is equivalent to approximately 1 tablespoon.

Nutrient Analysis

  • Calories: 104 KCal
  • Carbohydrates: 16 g
  • Sodium: 16 mg
  • Phosphorus: 96 mg
  • Potassium: 576 mg