Seasoning is the process of supplementing food via , , and/or salts, intended to enhance a particular flavour.
General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Salt may be used to draw out
water, or to magnify a natural flavor 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 flavors 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 flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-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.
Researchers have found traces of garlic mustard seeds in prehistoric pots that also contained traces of meat, making this the earliest recording of seasoning food.
Oil infusion
infusion are also used for seasoning. There are two methods for doing an infusion—hot and cold.
Olive oil makes a good infusion base for some herbs, but tends to go
Rancidification more quickly than other oils. Infused oils should be kept refrigerated.
Escoffier
In
Le Guide Culinaire,
[Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion] Auguste Escoffier divides seasoning and condiments into the following groups:
Seasonings
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Brining – salt, Seasoned salt, saltpeter.
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Acid seasonings – Vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
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Hot seasonings – Black pepper, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne pepper, and mixed pepper spices.
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Spice seasonings – made by using essential oils like paprika, clove oil, etc.
Condiments
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The pungents – , , garlic, , and horseradish.
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Hot condiments – mustard, , , English sauces, such as Worcestershire sauce, ketchup, etc. and American sauces such as chili sauce, Tabasco sauce, A1 Steak Sauce, etc.; the wines used in reductions and ; the finishing elements of sauces and soups.
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Fatty substances – most animal fats, butter, vegetable greases ( and margarine).
Non-culinary uses
Seasonings have also been used for non-culinary purposes throughout history.
Cinnamon, for example, was widely utilized in the production of
Kyphi, a perfume used in ancient
Egypt.
Other
and
have also been used in a variety of historical medicinal treatments, such as those described in
Ebers Papyrus.
See also
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Condiment
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Flavoring
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List of culinary herbs and spices
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List of spice mixes
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Popcorn seasoning
