Italian Spice Blend

Adapted from St. Paul’s Hospital renal dietitian resources

Photo by Susanne Jetzeler on Pixaby

Italian Spice Blend


  • 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


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: 17.5 KCal

Protein: 0.8 g

Carbohydrates: 3.9 g

Fibre: 1.7 g

Total Fat: 0.3 g

Sodium: 3.4 mg

Phosphorus: 16.90 mg

Potassium: 85.76 mg

Renal Diet Nutrient Analysis

Serving size: 1 T - 6 g