Italian Spices

Spaghetti bolognese is very popular outside Italy and is a staple in almost every Australian family, but it never existed in Bologna, where ragù alla Bolognese was the traditional dish. Today’s version uses spaghetti rather than egg pastas such as tagliatelle, more tomato and no milk or cream. This blend of herbs and spices will enhance the flavours of any bolognese sauce, as well as minestrone soup, moussaka or napolitana sauce.

Flavour Notes: Herbaceous, gentle heat, savoury

Cuisine: Italian

Heat Level: 2/5

This Italian Chilli & Garlic Oil Blend transforms Mediterranean-style food in an instant. Heat with olive oil for a tongue-tantalising combination of chilli, umami and fragrant sweetness. Keep it on the kitchen table alongside our Crunchy Chilli Oil and you’ll have all bases covered.

Flavour Notes: Fiery, garlicky, herbaceous

Cuisine: Italian

Heat Level: 4/5

This versatile blend elevates all types of mince from bland to delicious with no fuss and no nasties. It was inspired by our Mama Gabi, who cooked many delicious meatballs for her two daughters, Gewürzhaus founders Maria and Eva when they were growing up. This blend is easy to use; combine with mince, egg & breadcrumbs for a quick and easy lunch or dinner. With garlic, onion, paprika, chives and oregano already in the mix, there's no need for chopping. Serve with vegetables, in lettuce cups or as bite-sized snacks.

Flavour Notes: Savoury, herbaceous, mildly smoky

Cuisine: Italian

Heat Level: 0/5

No need to spend hours in the kitchen or sacrifice flavour: Our spice blend will let you make the humble, but much-loved Spaghetti Bolognese sauce as fast as your pasta is boiling. Fill the kitchen with classic Italian aromas and your plates with a family favourite that children of all ages will love.

Flavour Notes: Herbaceous, smoky, savoury, umami-rich

Cuisine: Italian

Heat Level: 0/5

A Mediterranean-flavoured sprinkle for tomato lovers. It's made for bruschetta, sprinkled directly onto fresh sliced tomatoes with a drizzle of olive oil but is just as useful stirred through a salad dressing or added to pasta sauces. It’s also delicious on avocado toast or mixed into a dip for a hit of warm Mediterranean flavour.

Flavour Notes: Herbaceous, savoury, umami-rich

Cuisine: Italian

Heat Level: 0/5

Use Italian Herbs all year round to emphasise the verdant freshness of classic Italian flavours. This versatile blend can be sprinkled onto breads and pizzas, added to pasta sauces such as bolognese and napoli, casseroles and stews. A customer favourite, this blend will find its way into much of your cooking.

Flavour Notes: Herbaceous, savoury, rich

Cuisine: Italian

Heat Level: 0/5

Gewürzhaus founder Maria shares her secret recipe with us; for years, the family have been enjoying it but never quite knew what was in the mysterious sprinkle that made meals taste so fantastic. Boasting punchy chilli with traditional Italian flavours, Maria’s Pizza & Pasta Blend will make a simple family dinner a revelation.

Flavour Notes: Herbaceous, mild heat, slightly smoky

Cuisine: Italian

Heat Level: 2/5

Italian black summer truffles are combined with sea salt to create a blend that turns the most simple dish into a deliciously complex medley of flavours. While all truffle varieties work well with any cooked egg or mushroom dishes, black truffle is earthy and chocolatey, making it ideal for classic sauces, roast chicken, steak, potatoes, winter vegetables or hot buttered popcorn. So precious are the truffles, that Italian truffle harvesters protect their groves by using long winding paths at night or in the early morning fog to confuse potential followers.

Flavour Notes: Earthy, chocolatey, deeply savoury, rich

Cuisine: Italian

Heat Level: 0/5

Take yourself into the wilderness with the aroma of foraged, dried porcini mushrooms, in a delicate combination with American sea salt from the West Coast. Available seasonally.

Venetian Gondola Spice is inspired by the floating city of Venice and its abundance of fresh seafood. It is the perfect ingredient in linguini ai frutti di mare or other seafood dishes with an Italian influence.

This spice blend is best when gently fried in olive oil at the start of cooking so that the garlic and onion soften, and the aromas from the various spices are released. A pantry staple, it can be easily used as a garlic-flavoured base for lasagne, pasta, soups and stews.

Flavour Notes: Garlicky, savoury, aromatic

Cuisine: Italian

Heat Level: 0/5

Oregano is widely used in Turkish, Greek, Portuguese, Spanish, Latin American and Italian cuisines. The dried leaves are often more flavourful than the fresh ones. With a strong, savoury aroma, oregano is commonly used in tomato sauces, soups, stews, pizza, pasta, grilled meats and is a great complement to olives, capers and spicy food.

The ancient Greeks believed that thyme was a source of courage; they used it in baths and burnt it as incense in temples. Today, thyme is widely cultivated and used for its heady floral lemon scent.

Use fiery chilli flakes with seeds in dishes which require robust heat and texture. Sprinkle over pizza, pasta, soups and roasts. Ideal for making your own chilli oil. Also use in stir-fries, curries, stews and Asian dipping sauces.

Heat Level: 7/10

Worn in a garland by Augustus Caesar to protect against lightning, Bay Leaf is more commonly used to flavour soups, stews and slow cooked dishes. Its pungent, sharp and bitter taste is strong, so add only a few whole leaves (even less in ground form) at the beginning of cooking.

Used across the world for its fresh anise flavour, fennel seed has found a place in many cultures and cuisines. It can be found in charcuterie, curries and on Indian dining tables, where the raw seeds are chewed after meals as a natural digestif and breath freshener. Great in vegetable and seafood dishes, pork sausages, meatballs, soup stocks, stews and curries. Also known as: Florence fennel, finnochio, lucky fennel seed

With a plethora of imaginative names in different languages, the Italian - and most common - name, 'porcini' means 'piglets' in English. When dried, the flavour of these much relished mushrooms intensifies to a meaty, creamy and nutty palate, with an aroma reminiscent of sourdough.