Seasonings include herbs and spices, which are themselves frequently referred to as “seasonings”.
Food tastes better when it is seasoned since it increases its flavour or even introduces a new one.
Seasonings include herbs and spices, which are themselves frequently referred to as “seasonings”. However, Larousse Gastronomique states that “to season and to flavour are not the same thing”, insisting that seasoning includes a large or small amount of salt being added to a preparation. Salt may be used to draw out water, or to magnify a natural flavour of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavour to the food. A well-designed dish may combine seasonings that complement each other.
In addition to the choice of herbs and seasoning, the timing of when flavours are added will affect the food that is being cooked.
In some cultures, meat may be seasoned by pouring seasoning sauce over the dish at the table. A variety of seasoning techniques exist in various cultures. Seasoning means to bring out or intensify the natural flavor of the food without changing it. Seasonings are usually added near the end of the cooking period. The most common seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients.