Roman Seasoning

Roman Spice from Altes Gewürzamt, mild and Mediterranean

The Roman spice from Altes Gewürzamt is so mild that the whole family can enjoy it. Garlic, bell pepper and tomato flakes, basil, and oregano give pizza, pasta, and roasted vegetables their Mediterranean tone, while the seasoning remains consistently gentle.

Roman Spice is Altes Gewürzamt's mild herb blend for Mediterranean cuisine. Garlic leads the way, followed by bell pepper flakes, tomato flakes, basil, sweet paprika, and celery seed, along with oregano, myrtle, fennel, bay leaf, thyme, and rosemary. Fifteen ingredients come together, and the flavor relies solely on herbs, garlic, and fruit.

Mild, Mediterranean, and finely herbed

On a Margherita pizza, the Roman spice has a pleasant aroma of basil and oregano, while the tomato flakes add their fruitiness. Even a generous spoonful remains gentle; the garlic seasons mildly, while myrtle and fennel seeds add a subtle, sweet undertone.

The ingredient list reveals why it stays so peaceful. In second place are bell pepper flakes—dried mild peppers—which provide color and fruitiness. This is exactly where the bolder Tuscan Pasta Spice uses chili instead, even though the two blends share fourteen of their fifteen components.

Fennel seeds and star anise grow on completely different plants—one herbaceous in the garden, the other as a fruit on a tree—yet they share the same aromatic compound. That is why a quiet, anise-like sweetness runs through the whole blend. This is complemented by myrtle, a resinous shrub from the Mediterranean maquis, which adds a savory depth.

For pizza, pasta, and sugo

Pizza, pasta, sauces, and oven-roasted vegetables instantly gain their Mediterranean character with this blend, and even simple scrambled eggs take on its color and fragrance. It can also season a simple sauce for the whole family in just a few minutes.

Salt is not at the top of the list, so even a generous spoonful will never throw off the balance of your sauce. You can salt separately and as late as you like; for four servings of sugo, count on using a good tablespoon.

On pizza, it belongs under the sauce, not on top. Dried herbs burn within minutes at 250 degrees Celsius of top heat and turn bitter, whereas they remain protected in the moist sugo and release their aroma slowly.

A little oil should always be included, as the aromas dissolve in it and distribute throughout the pot. Beyond pizza, it is worth adding a spoonful to meat sauce, the oil for fried potatoes, or into focaccia dough. If you prefer a spicier kick, try the Tuscan Pasta Spice from the same regional cuisines.

Dried tomato and its savory sweetness

The tomato flakes are simply dried fruit, naturally bringing the savory sweetness that a quick sauce usually only develops after long simmering. This is why a sugo tastes like it has cooked for much longer after just twenty minutes.

The Roman spice is blended in Klingenberg am Main. Altes Gewürzamt deliberately avoids dyes and artificial flavorings, so in this mixture, you taste exactly what is listed.

If you prefer to have the herbs individually, you can find oregano, thyme, and rosemary among the individual spices and herbs. The Roman spice itself is part of the Altes Gewürzamt range and serves as a gentle introduction to Mediterranean cuisine.