A Small Amount Of Something Like Seasoning For Food? Top Answer Update

Even before cooking or seasoning, Beyond and Impossible beef contains more than 350 milligrams of sodium per 4 ounces, compared to 75 milligrams in 85 percent lean ground beef.

An aromatic or pungent herbal substance used to flavor food

“The natives collect the nuts and use them as a spice to flavor their meat.”

A strong or pungent taste or smell

“You get a hint of sweetness and spiciness from the sauce.”

An element that creates interest and excitement

“To add some spice to the event, the organizers encouraged attendees to dress up as zombies.”

A distinctive taste, odor, or smell, especially a pleasant one

A gum, spice, or other substance that is burned because of the sweet smell it produces

A heavy battle club

Spice up

sensual satisfaction

Something that acts as a stimulus or goad for an activity

A spice blend commonly used in South Asian cuisine

A small amount of something

Add or add flavor by seasoning

“Sometimes I like to spice up the dish with paprika, either sweet, hot or smoked.”

infuse life or energy

“God knows I wouldn’t mind a little excitement to spice up my life every now and then.”

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Many ingredients are used to enhance the flavor of food. These ingredients can be used to provide both spices and flavors.

Flavoring means emphasizing or intensifying the natural flavor of the food without altering it. Seasonings are usually added towards the end of the cooking time. The most common condiments are salt, pepper, and acids (like lemon juice). When spices are used properly, they cannot be tasted; Their job is to enhance the flavors of the original ingredients.

Flavoring refers to something that changes or modifies the original flavor of the food. Flavors can be used to contrast a taste, such as B. Adding liquor to a dessert where both the added flavor and the original flavor are noticeable. Or flavorings can be used to create a unique taste where it is difficult to discern what each flavoring is. Spice blends used in pumpkin pie are a good example of this.

Knowing how to use spices and flavors skillfully gives chefs and bakers an arsenal to create limitless flavor combinations. Flavoring and seasoning ingredients include wines, spirits, fruit peels, extracts, essences and oils. However, the main seasoning and flavoring ingredients are classified as herbs and spices.

Knowing the difference between herbs and spices is not as important as knowing how to use spices and flavors wisely. Generally, fresh spices are added late in the cooking process, while dry ones tend to be added earlier. It’s a good idea to underseason during the cooking process and then add more spices just before serving (especially if you’re using fresh). This is sometimes referred to as “layering”. When baking, it’s difficult to add more spices at the end, so testing recipes to ensure the right amount of spices are included is a critical process.

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Methods of seasoning wood

Natural Spice Artificial Spice

Natural wood seasoning

flavor water

air spice

Artificial seasoning of wood

Seasoning by cooking

Chemical seasoning

oven spice

Electric seasoning

Seasoning by cooking

Chemical seasoning

oven spice

Electric seasoning

Drying wood is the process by which the moisture content in the wood is reduced to the required level. By reducing the moisture content, the properties of strength, elasticity and durability are developed. A well-seasoned wood has a moisture content of 15%. There are two methods of storing wood, explained below. Natural seasoning can be water seasoning or air seasoning. Water seasoning is the process of immersing wood in a stream of water that helps remove the sap present in the wood. It takes 2 to 4 weeks and then the wood is allowed to dry. Well-seasoned wood is ready for use. In air ripening, logs are arranged in layers in a shed. The arrangement is made by maintaining a certain distance from the ground. The platform is thus built on the ground at a height of 300 mm from the ground. The logs are arranged in such a way that air can circulate freely between the logs. Due to the movement of air, the moisture content in the wood slowly decreases and aging occurs. Although a slow process, well-seasoned wood is produced. Natural burning gives good results but takes longer. Therefore, artificial seasoning of wood is being developed nowadays. Artificial seasoning will season wood in 4-5 days. There are also various methods of artificial seasoning here and they are as follows. Wood seasoning is also achieved by boiling it in water for 3 to 4 hours. After cooking, the wood is left to dry. Cooking with large quantities of wood is difficult, so hot steam is sometimes passed through logs in enclosed spaces. There are also good results. The boiling or steaming process develops the strength and elasticity of the wood, but is economically more expensive. In the chemical treatment, the wood is stored in a suitable salt solution for a period of time. The salt solution used has a tendency to absorb water from the wood. So the moisture content is removed and then the wood is allowed to dry. It affects the strength of the wood. In this method, the wood is exposed to hot air in an airtight chamber. The hot air circulates between the logs and reduces the moisture content. The temperature inside the chamber is increased with the help of heating coils. When the required temperature is reached, the moisture content and relative humidity are reduced and the wood is seasoned. Although it is an expensive process, it will give good results in terms of strength. With the method of electrical post-treatment, wood is exposed to high-frequency alternating currents. The resistance of the wood to electricity is measured at each time interval. When the required resistance is reached, the process stops as the resistance of the wood increases as the moisture content decreases. Also known as quick seasoning, it is uneconomical.

July 15, 2019 Journal Article Open Access

Shwe Sin Win; phyu phyu tun; San Lei Lei Phyu

This study deals with the preparation of spice powder from the two vegetable sources sweet potato and pumpkin. Vegetable seasoning powder can be used to enhance flavor and aroma when cooking. The nutritional value of freshly prepared seasoning powders such as moisture, ash, protein, fat and dietary fiber were determined and compared to literature values. The durability of the prepared samples was also examined. The study shows that the nutritional values ​​are comparable with literature values. The most suitable shelf life of the prepared sample is four months.

1 Introduction

Herbs and spices have been used to flavor and flavor food for centuries. Since ancient times, people have discovered that certain parts of plants make food taste better. Herbs were the flavor of the common people and were often grown in vegetable gardens or gathered in the forests. The herbs have been used for nutritional purposes, medicinal purposes and also to improve the taste of food. Additionally, they were even used to mask the taste of off-flavor, tainted meats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74686 F72733E3C2F636F6E7472696275746F72733E3C7469746C65733E3C7469746C653E4465687964726F2D667265657A696E67206F66206D6978656420696E6772656469656E7473206F6620666F6F647320746F2070726564657465726D696E656420646567726565733C2F7469746C653E3C2F7469746C65733E3C64617465733E3C796561723E313936383C2F796561723E3C2F64617465733E3C7075626C69736865723E476F6F676C6520506174656E74733C2F7075626C69736865723E3C75726C733E3C2F75726C733E3C2F7265636F72643E3C2F436974653E3C2F456E644E6F74653E00 [1-3].

Typically grown in tropical countries, spices are the natural aromatic parts of the plant from dried seeds, buds, fruit, flowers, bark, or roots. Modern consumers use both herbs and spices to enhance the taste and health of foods. Spices can be in the form of ground, powdered, dry or fresh spices to provide a variety of flavors. A complementary seasoning can improve the taste of food[4-6]. Spice blends are mixtures of ground or whole spices, herbs, seeds, or other flavorings. Herbs and spices have long been used to reduce the growth of bacteria in food. For example, certain herbs and spices, including cloves, cinnamon, and garlic, can act as antibacterial agents[7, 8]. The taste of herbs and spices is delicate and can be destroyed by heat, light and moisture. Many popular herbs and spices are sources of natural antioxidants, the compounds that play important roles in neutralizing free radicals and reducing the risk of cancer. Some herbs have more antioxidant power per gram than many fruits and vegetables; However, people do not typically eat them in the same amounts as fruits and vegetables [9]. There are many seasoning powders on the market, such as chicken seasoning powder, fish seasoning powder, and vegetable seasoning powder.

In this study, spice powder was made from vegetable sources such as sweet potatoes and squash. Onion, garlic, ginger, pepper, sugar and salt have also been added to enhance aroma and flavor. Garlic, ginger, and pepper have antibacterial properties that help reduce bacterial infections in the body. The aim of this study is to prepare seasoning powder from sweet potato and pumpkin and to determine and compare the nutritional value of prepared seasoning powder with the literature value.

1.1 Spice Powder

Spice blends are mixtures of ground or whole spices, herbs, seeds, or other flavorings. Seasonings like apple pie spice are multi-spice blends and ready to use. Seasoning involves herbs and spices, often referred to as “condiments” themselves. Seasoning involves adding a large or small amount of salt to a preparation. Other spices, such as black pepper and basil, impart some of their flavor to the food. A well-designed dish can combine spices that complement each other. In addition to the choice of herbs and spices, the time at which flavors are added also affects the food to be cooked. In various cultures, meat can exist as a condiment technique[10].

2. Materials and Methods

2.1 Raw Materials

Raw materials for preparing spice powders such as sweet potato, pumpkin, onion, garlic, ginger, black pepper, salt and sugar were sourced from Aung San Bazaar, Insein Township, Yangon Region.

2.2 Preparation of spice powders

The ingredients to make Sweet Potato Seasoning Powder such as sweet potato, onion, garlic and ginger have been peeled and cut into small pieces. They were spread out in the dish and placed in the sunlight for about two days. And then 40g of dried sweet potato, 15g of dried onion, 8g of dried garlic, 1g of dried ginger and 1g of dried black pepper were separately roasted in a pan at 70°C for 2 minutes. After that, the roasted ingredients were ground in the blender until well blended and pulverized. 30 g of sugar and 5 g of salt were added during grinding. The powder was sieved with a 100 mesh sieve. Finally, the sweet potato seasoning powder thus obtained was placed in an airtight glass bottle. With different ratios of sweet potato and sugar, sets of sweet potato seasonings (40:30), (50:20), and (60:10) were prepared and designated Sample I, Sample II, and Sample III, respectively. In addition, the same procedure was repeated for the preparation of pumpkin spices, using pumpkin instead of sweet potatoes. The different ratios of pumpkin and sugar were taken to make pumpkin spice and the sample was labeled as Sample IV, Sample V and Sample VI.

Figure 1. Process flow diagram for the production of spice powder

Table 1 Preparation of sweet potato seasoning powder with different ratios of sweet potato and sugar

rehearse

Sweet Potato (gm)

sugar (g)

Yield (%)

monitoring

I

40

30

84.9

Too sweet and sugar taste

II

50

20

85.3

Sweet and sugar free taste

III

60

10

85.2

Little cute

Table 2: The amount of pumpkin spice powder obtained with different ratios of pumpkin and sugar

rehearse

Pumpkin (gm)

sugar (g)

Yield (%)

monitoring

IV

40

30

85.6

Too sweet and sugar taste

v

50

20

85.4

Sweet and sugar free taste

VI

60

10

85.45

Little cute

2.3 Analysis of nutritional value of spice powders

2.3.1 Determination of moisture content

A 5g sample of sweet potato seasoning powder was weighed into a clean, dried and tarred porcelain basin. The basin was placed in an oven maintained at 105°C and dried for at least 2 hours. Then the sample was cooled in a desiccator and weighed. The process of heating, cooling and weighing was repeated until a constant weight was obtained. The moisture content was calculated as follows:

where w 1 = weight of the sample before drying

w 2 = weight of sample after drying

A similar procedure was also carried out in the case of gourd and the results were recorded as shown in Table 7.

2.3.2 Determination of the ash content

A 5 g sample of sweet potato spice powder was weighed into a previously well-dried and tared porcelain crucible. The sample was placed in the muffle furnace. Combustion was carried out at 600°C for about 3 hours until a white ash was obtained. After ashing, the crucible was cooled in a desiccator and weighed. The total ash percentage of the sample was calculated as follows:

where, x = weight of ash

y = weight of sample

The same procedure was repeated for pumpkin. The results are recorded as shown in Table 7.

2.3.3 Determination of protein content

principle

The sample is digested in sulfuric acid in the presence of a catalyst. The nitrogen from protein and some other components is converted into ammonium sulfate. The ammonia is distilled into the receiver solution (boric acid) after the digestion has been made alkaline. The nitrogen content is calculated and the result is converted to “crude protein” by multiplying it by a factor. (corresponding factor = usually 6.25)

device

The protein content of a 1% w/v solution of sweet potato seasoning powder was determined by the micro-Kjeldahl distillation unit, Kjeltee ™ 2100, Sweden.

reagents

< >Sulphuric acid. Very high purity is not essential, but the nitrogen should be less than 0.005%. Ready made tablets (8g potassium sulphate and 0.7g cupric sulphate)(iii) NaOH (40%) – 400g NaOH per liter of solution. It has been commercially available in concentrations up to 50%.

(iv) 0.1N hydrochloric acid.

(v) 4% boric acid solution.

(vi) Indicator (mixture of methyl red, 0.066 g, and bromocresol green, 0.033 g, was dissolved in 95% ethanol and made up to 100 ml)

procedure

Approximately 25 g of the above solution was accurately weighed and placed in a small digestion flask (30-35 mL capacity). Then the sample was digested using 8.7 g catalyst mixture (8 g potassium sulfate and 0.7 g cupric sulfate) and 12 ml concentrated H 2 SO 4 . The entire mixture was then digested at 420°C for 1 hour until a clear solution was obtained. The clear solution was cooled and diluted with 80 ml distilled water and neutralized with 50 ml 40% w/v NaOH and then the distillation was continued. The distillate was then added to the Erlenmeyer flask containing 25 mL of 4% w/v boric acid and 0.4 mL of indicator mix (methyl red, 0.066 g, and bromocresol green, 0.033 g, were dissolved in 95% ethanol and made up to 100 mL) . After 5 minutes of distillation, 125 ml of distillate was obtained in this Erlenmeyer flask. The distillate changed the color of the indicator from red to green. The distillate was then titrated with standard 0.1N HCl. The end point was reached when the green color suddenly turned gray.

A blank value determination was also carried out using the same method, but without taking the sample. Percent nitrogen was calculated using the following equation.

Where,

v 1 = volume of sample titration

v 2 = volume of the blank titration

a = concentration of standard NaOH in normality

w = weight of sample

Percent protein was calculated using the following equation;

The same procedure was repeated for pumpkin. The results are recorded as shown in Table 7.

2.3.4 Determination of crude fiber content

principle

Crude fiber is an organic residue that remains after the defatted material has been treated with boiling dilute sulfuric acid solution followed by boiling with dilute caustic soda.

device

Crude fiber apparatus, silica or porcelain crucibles, muffle furnaces

reagents

Sulfuric Acid (1.25%, w/v), Sodium Hydroxide (1.25%, w/v)

procedure

About 2 g of a moisture and fat free, dehydrated sample was weighed into a cleaned, dried and weighed watch glass and placed in a 500 ml Erlenmeyer flask and 200 ml of 1.25% (w/v) sulfuric acid was added. The mixture was boiled for 30 minutes and the volume kept constant by frequent additions of boiling water and the flask swirled occasionally so that no particles adhered to the sides. The flask and its contents were refrigerated for 30 minutes and filtered through a #43 Whatman filter paper fitted in a Buchner funnel. The sample on the filter paper was washed in the original flask with 200 ml of 1.25% w/v sodium hydroxide and boiled again for 30 minutes and filtered again with a #43 Whatman weighed filter paper. The sample was then washed successively with boiling water, 1% w/v hydrochloric acid solution and finally with boiling water, removing any excess hydrochloric acid present. The insoluble material on the filter paper was washed dropwise with about 1 ml each of methyl alcohol (syringe) and acetone. It was then placed in a previously weighed porcelain crucible and dried in an oven at 100°C until a constant weight (w 2 ) was obtained. The crucible and its contents were ashed in a muffle furnace at 550°C for 3 hours, placed in a desiccator and weighed (w 3 ). The percentage fiber content was calculated as follows:

Where,

w 1 = weight of sample

w 2 = weight of insoluble material

w 3 = weight of ash

The same procedure was repeated for pumpkin and the results are recorded as shown in Table 7.

2.3.5 Determination of fat content

About 5 g of sweet potato seasoning powder was placed in a filter extraction thimble and the end of the thimble was sealed with fat-free cotton wool. The thimble and contents were placed in the central siphon section of the Soxhlet device. 40 mL of analytical grade diethyl ether was added to the flask and the flask was connected to the Soxhlet siphon and condenser. After refluxing for 5 hours, the mixed ether was distilled off and the flask and contents placed in an oven at 105°C for 3 hours. Then the flask and contents were cooled in a desiccator and weighed. The flask and contents were placed in an oven for 30 minutes and placed in a desiccator. Weight was checked to ensure no further weight loss had occurred. The fat content was calculated from the weight of the material contained in the receiving flask.

2.3.6 Organoleptic properties of spice powders

The organoleptic properties of spice powders were evaluated at room temperature for color, taste, aroma and acceptability by a panel of 10 randomly selected judges from West Yangon University. The results are recorded as shown in Tables 3 and 4.

2.3.7 Determination of Shelf Life

The prepared samples were stored at room temperature for 6 months, and their appearance and odor were evaluated every two months. The results are recorded as shown in Tables 5 and 6.

Sample III

Sample II

Sample I

Sample IV

Sample V

Example VI

Figure 2. Synthesized spice powder samples

3. Results and Discussion

In this work, spice powders were made from sweet potato and pumpkin. Two different samples of freshly synthesized spice powder are shown in Fig. 2. The ratios of prepared spice powder are shown in Tables 1 and 2. The most suitable ratio of sweet potato and sugar is (50:20) and that of pumpkin is also (50:20). The percent yield of Samples I, II, III, IV, V and VI produced was found to be 84.9%, 85.3%, 85.2%, 85.6%, 85.4% and 85%, respectively. 45%.

The organoleptic properties of the samples prepared are shown in Tables 3 and 4. Sample (I) was found to have a pale yellow color, a sugar taste and a pleasant odor. The sample (II) has a pale yellow color, a sweet taste and a pleasant odor. The sample (III) has a pale yellow color, a faint sweet taste and a pleasant odor. Sample (IV) is yellow in color, tastes like sugar and has a pleasant smell. The sample (V) has a yellow color, a sweet taste and a pleasant odor. The sample (VI) has a yellow color, a faint sweet taste and a pleasant odor.

Table 3 Organoleptic Properties of Prepared Sweet Potato Seasoning Powder

Sr. No

rehearse

organoleptic properties

1

I

Light yellow, sugar taste and pleasant smell

2

II*

Light yellow, sweet taste and pleasant smell

3

III

Pale yellow, little sweet and pleasant smell

* The most suitable condition

Table 4 Organoleptic properties of prepared pumpkin spice powder

Sr. No

rehearse

organoleptic properties

1

IV

Yellow, sugar taste and pleasant smell

2

V*

Yellow, sweet taste and pleasant smell

3

VI

Yellow, faintly sweet and pleasant smell

* The most suitable condition

The effect of storage time at room temperature on the properties of the most suitable carrot spice powder is shown in Table 5 and that of the pumpkin spice powder is shown in Table 6 Taste. After six months, both samples become cake and smack.

Table 5 Effect of shelf life on the properties of the most suitable sweet potato seasoning powder (room temperature storage)

Sr. No

Shelf life (month)

temperature

monitoring

1

2

room temperature

No change

2

4*

room temperature

No change

3

6

room temperature

caking and off-taste

* The optimal durability

Table 6 Effect of shelf life on the properties of the most suitable pumpkin spice powder (room temperature storage)

Sr. No

Shelf life (month)

temperature

monitoring

1

2

room temperature

No change

2

4*

room temperature

No change

3

6

room temperature

caking and off-taste

* The optimal durability

The nutritional values ​​of the most suitable samples were determined. The nutritional values ​​of the samples were compared with literature values. The results are shown in Table 7. The fiber content of the samples produced was found to be comparable to the literature value. The protein content is higher than the literature value. Sweet potato spice powder has a higher protein content than pumpkin spice powder.

Table 7 Comparison of the nutritional values ​​of prepared seasoning powders with literature values

Sr. No.

parameter

sample

(ii)

Literature value for sweet potato

sample

(V)

Literature value for pumpkin

1

moisture content (%)

8.2

–

7.37

–

2

Ash content (%)

1.37

–

1.37

–

3

Protein (%)

5.53

1.6

1.81

0.82

4

Fiber (%)

3.11

3

4.36

1.22

5

Fat (%)

0.51

0.1

0.67

0.08

4. Conclusion

Spice powders have been successfully made separately from sweet potato and pumpkin. The spice powder series were prepared with different ratios of sweet potato/pumpkin and sugar and their properties were examined. The result shows that the most suitable ratio of sweet potato and sugar is pumpkin and sugar (50:20). At this ratio, both samples have a sweet taste and a pleasant smell. The analysis shows that the protein content of the prepared samples was higher than the literature value. Sweet potato spice powder has a higher protein content than pumpkin spice powder. So, the sweet potato spice powder could be good for people who need protein. In addition, vegetable seasoning powder can be used to replace meat seasoning powder to enhance the taste and aroma.

5. Reference

[1] KS Panickar, “Beneficial Effects of Herbs, Spices, and Medicinal Plants on Metabolic Syndrome, Brain, and Cognitive Function,” Cent Nerve Syst Agents Med Chem, vol. 13, pp. 13-29, March 2013.

[2] I Paur, MH Carlsen, BL Halvorsen, and R Blomhoff, “Antioxidants in herbs and spices,” in Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition, ed.: CRC Press/Taylor & Francis, 2011.

[3] F.G. Lamb, “Dehydro-Freezing of mixed Ingredients of Foods to selected grades”, Ed.: Google Patents, 1968.

[4] H. Eguchi, “Seasoning composition and preparation thereof”, ed.: Google Patents, 1978.

[5] O. Hanas, “Seasoning Ingredients”, in Handbook of Industrial Seasonings, Ed.: Springer, 1994, pp. 20-42.

[6] S. Kunieda, “Flavor enhancer, food or beverage containing the flavor enhancer, and method of flavor enhancement”, ed.: Google Patents, 2006.

[7] M. Bethel, The Healing Power of Herbs: Wilshire Book Company, 1968.

[8] M. Müller, S. Hobiger and A. Jungbauer, “Anti-inflammatory effects of extracts from fruits, herbs and spices”, Food Chemistry, vol. 122, pp. 987-996, 2010.

[9] W.X.R.G.D. Shan and DX.J. Aili, “Screening of Natural Antioxidants from Chinese Medicines, Herbs and Spices”, Journal of the Chinese Cereals and Oils Association, vol. 4, 1998.

[10] L.M. Poste, G. Butler, D. Mackie, VE. Agar, BK. Thompson, RL Cliplef, et al. 4, pp. 207-214, 1993.

Process for supplementing food with herbs, salts or spices

The ingredients for the achiote paste: oregano, ground cloves, ground cumin, minced garlic and ground annatto

Flavoring is the process of adding herbs, salts, or spices to foods to enhance a specific flavor.

General meaning[ edit ]

Spices include herbs and spices, often referred to as “spices” themselves. However, Larousse Gastronomique notes that “seasoning and flavoring are not the same”, and insists that seasoning involves a large or small amount of salt being added to a preparation.[1] Salt can be used to remove water or to enhance a food’s natural flavor, making it richer or more delicate, depending on the dish. This type of procedure is related to a cure. For example, sea salt (a coarser-grained salt) is ground into chicken, lamb, and beef to tenderize the meat and enhance flavor. Other spices like black pepper and basil transfer some of their flavors to the food. A well-designed dish can combine spices that complement each other.

In addition to the choice of herbs and spices, the timing of adding flavorings affects the food being cooked or otherwise prepared.

In some cultures, meat can be seasoned by pouring condiment sauce over the dish at the table. There are a variety of seasoning techniques in different cultures. Flavoring means emphasizing or intensifying the natural flavor of the food without altering it. Seasonings are usually added towards the end of the cooking time. The most common condiments are salt, pepper, and acids (like lemon juice). When spices are used properly, they cannot be tasted; Their job is to enhance the flavors of the original ingredients.[2]

Oil infusion [ edit ]

Infused oils are also used for flavoring. There are two methods of doing an infusion – hot and cold. Olive oil is a good infusion base for some herbs, but tends to go rancid faster than other oils. Infused oils should be kept refrigerated. It’s important to note that butter is not considered a condiment. [citation required]

Escort [ edit ]

In Le Guide culinaire[3], Auguste Escoffier divides spices and condiments into the following groups:

Spices [ edit ]

salts

Salt Spices – salt, seasoning salt, saltpeter. Acid spices – plain vinegar (sodium acetate) or flavored with tarragon; Verjuice, lemon and orange juice. Hot spices – peppercorns, ground or coarsely chopped pepper, or mignonette pepper; Paprika, curry, cayenne pepper and mixed pepper spices. Seasoning Spices – made from essential oils like paprika, clove oil, etc.

Spices [ edit ]

Spices

See also[edit]

Some fermented products have strong flavors and aromas that are also used for seasoning. Soy sauce, for example, the typical condiment of Japanese cuisine, is not made from spices or aromatic herbs. This product is obtained from the complex fermentation of soy and wheat. Likewise, nuoc mam, an ingredient in Vietnamese cuisine, is made from fermented fish.

Improving the flavor of a product, enhancing its flavor or even adding a new one, it’s all part of the art of seasoning. Salt, aromatic herbs, spices and bouquet garni are the main ingredients. Salt gives dishes their own flavor, saltiness and brings out the flavors. Spices and aromatic plants add flavors or other sensations like heat and pungency. Spices can be used alone or mixed, whole or powdered. In order to preserve their aromatic power for as long as possible, it is advisable to buy them in their original state, for example as seeds, stalks or roots, and to grind or grate them if necessary.

Spices, herbs and aromatic plants: their use over the centuries

Most herbs and spices were originally used for their medicinal properties. Over time, experience has shown how diverse these plants are and how to use them to flavor dishes. Some spices used in cooking today, such as cinnamon, ginger, saffron and clove, have been used for a very long time. Others, like galangal, have completely disappeared.

In ancient and medieval times, spices were very expensive. They offered people the opportunity to distinguish themselves in society. Pepper has been included in many recipes since ancient times. It played an important role in Roman cooking and is found in over three-quarters of Apicius’ recipes recorded in a 4th-century publication. In the Middle Ages, spices were used extensively and often masked the natural taste of food.

In the 18th century, despite a decline in their consumption, spices continued to play an important role in the kitchen. During this time, a spice mixture of cinnamon, ginger, nutmeg, mace and cloves dominated. This mixture was used to flavor stews, sauces, vegetables, drinks and desserts. The spices were stored in small boxes divided into compartments, replacing the cupboards of the Middle Ages. Although becoming increasingly affordable, they were used less frequently from the second half of the 19th century.

In addition to spices, plants and aromatic herbs such as laurel, thyme, rosemary, parsley or chives have always been used. They are among the ingredients of a bouquet garni and can also be found in puree form, for example in pesto.

It is important to learn how much spice to use in cooking. You can make tender meat falling off the bone or a deliciously fragrant curry, but if the spice proportions are wrong, your efforts will be in vain. Most spices are packed with flavor, so it’s a good idea to follow a few ratio guidelines. Let’s take a look at how to season without overdoing it or underdoing it.

An introduction to spice ratios

When following a recipe, this is your first point of reference. They’ve done the hard work of testing how much of each ingredient works best. Don’t play around with these amounts unless you suspect there’s an error. Use recipes developed by reliable sources you can trust.

No prescription?

If you’re not using a recipe or it doesn’t tell you how much to use, you need some guidelines on how to use spices. Here is our recommendation for using spices:

Use ½ teaspoon of seasoning for every pound of meat or vegetables used in the recipe.

Use ¼ teaspoon if using strong spices like red chili powder, garlic powder, sumac, oregano, cumin, or cayenne pepper.

Use ½ teaspoon of spice for meals suitable for four.

Use ½ teaspoon seasoning for every pint of liquid used in a chowder, sauce or soup.

While cooking, you should often taste what you are preparing. Their receptors lose sensitivity after multiple bites, so it’s a good idea to drink some water. If possible, try to get out of the kitchen for a few minutes. This will reset your senses of taste and smell, allowing you to test more accurately. You may also want to enlist the help of another person to taste your food for a second opinion.

Use half a teaspoon of spices for a pound of meat.

9 tips for the right taste

1. Add gradually

Many dishes allow you to add the spices early in the cooking and add more later if needed. It’s a lot easier to choose flavor than to soothe an over-seasoned meal.

2. Look at the temperature

Flavors have different intensities depending on the temperature, so take this into account when adding spices. The colder the food, the duller its flavor becomes. A good example is basil ice cream, which tastes just right at room temperature but may not have enough intensity once frozen.

3. Consider all the ingredients

When adding salt to foods, use less than usual if ingredients high in sodium have already been added. Anchovies, bacon, capers and olives bring a lot more saltiness to the food.

4. Respect the chili

Spices like cayenne pepper, chili flakes, or spice mixes with chili in them are usually hot. Your heat starts out mild and builds strength as you continue to eat. Keep this in mind when testing the taste.

5. Cook to everyone’s preferences

Although you enjoy a fiery ghost pepper dish, most others probably won’t share your enthusiasm. Before you begin, determine the taste preferences of everyone you are cooking for.

6. Salting with a view to end use

If the ingredients you’re adding spices to are part of a larger dish, consider adding salt more aggressively. For example, a pie filling contains pastries that balance the salty taste of the mixture.

7 Give the flavors time to interact with each other

Preparing a salad dressing or spiced anglaise to make into ice cream? Flavors take time to combine. It’s best to allow time for all the flavors to come together.

8. Some spices lose intensity

Although most spices are added early in the recipe, keep in mind that some will lose their intensity if overheated. Chili flakes will lose some of their heat if added early in the cooking process. Best to add at the end.

9. Ground vs Whole

Whole spices, which you grind fresh in the kitchen, pack more punch than the dry powder option. Use a little less if using fresh spices.

What about herbs?

For freshly chopped herbs, start with one to two teaspoons and add more as needed. Use half the dried herbs as they have a more intense flavor that can easily overwhelm the other ingredients.

Related reading:

Do you want to know which spices go best with certain meats, vegetables and other spices? Check out our guide on using spices in cooking.

Summarize

Adding the right amount of spices is an important part of the right recipe. It’s challenging to provide accurate measurements of the amount to use since the strength of each spice varies widely. If you don’t have a recipe, adding 1/2 teaspoon of the spice to a meal for an average-sized family is a useful starting point. You’re unlikely to overwhelm the dish with this amount, and you can always add more if needed. Of course, some spices are extremely hot, like cayenne pepper. For these, we recommend using a quarter teaspoon and testing from there.

Infusing liquids and food

Infusions are all around us! There are many different ways to make infusions, but several modernist techniques transform the process from a multi-day or multi-month process to one that can be completed in just a few hours or even minutes.

From tea and French press coffee to flavored vinegars and oils to many traditional sodas, infusions have always been a part of our daily lives. Now they’re becoming more common as many talented chefs and bartenders create custom infusions for use in food and cocktails.

These infusions can be used in unique and novel ways, but they all come from the same process of transferring the flavor of herbs, spices, and other flavorings into a liquid. By exploring this process, you can create many wonderful dishes, from custom cocktails and personalized sodas to flavorful vinaigrettes and sauces.

Table of Contents

What are infusions?Above

An infusion is both the process and the result of extracting flavors from food into a liquid. This is usually done by soaking the food in the liquid for an extended period of time. The liquid is typically water, alcohol, oil, or vinegar and can be hot or cold. The infusion process also works both ways, with the food taking on some of the flavors of the liquid.

Infusions were originally used for a variety of purposes, including preserving food through the winter. Fruits and berries could be pickled in alcohol or vinegar and would last much longer without spoiling. People noticed that the liquid the food was stored in not only preserved the food but also took on the flavors of the items being preserved and tasted much better. Eventually, infusions became a way to flavor liquids, rather than just preserving food.

Infusions have long been part of various cuisines and preparation methods. From classic beverages like tea, French press coffee, limoncello and many sodas to flavored oils and fruity vinegars, infusions have always been a part of our daily lives. In its simplest form, the liquid or food to be infused and the flavoring(s) are combined such that the flavors of the two meld to leave a finished infused liquid or food product.

With conventional implementation, the infusion process takes between a few hours and several months. The modern methods of using a siphon beater, sous vide, and fat washing can significantly reduce processing time. For example, the impact siphon only takes a few minutes to complete this infusion cycle. Even if the modernist techniques work really ingeniously, there are some cases where nothing can really replace a time-honored traditional infusion. However, these are techniques worth experimenting with!

Would you like to discover the simple world of infusions? Then my articles on whippers and sous vide equipment will help you get started! For those looking for a little more help understanding basic sous vide techniques, check out my guide for sous vide beginners.

You can find these and other recipes in our book Modernist Cooking Made Easy: Infusions: The Ultimate Guide to Crafting Flavorful Infusions Using Modernist and Traditional Techniques, available on Amazon.com.

How does the infusion work? Above

There are two main components of IV fluids, the liquid or food to be infused and the flavoring. The two components are combined together and the flavors of the two blend together leaving an infused liquid or food.

A simple example is infusing mint with vodka. The mint is the flavoring and the vodka is the liquid to be infused. If you take a handful of mint leaves and cover them with vodka, you’ve started the infusion process. As the mint sits in the vodka, the alcohol slowly strips the aromas, flavorings, and essential oils from the mint, resulting in a mint-flavored vodka.

The flavor of the liquid also permeates the food being preserved in it. In the mint example, this isn’t helpful due to the mild flavor of vodka, but some infusions end up with both a flavored liquid and a flavored solid, like rum-infused raisins or Luxardo maraschino cherries.

Infusions can be prepared with both hot and cold liquids. The higher the temperature, the faster the infusion takes place, although typically the bitter substances are extracted more quickly. In an open system like a pot on the stovetop, many of the flavoring compounds can be released into the air by the heat where they are lost, resulting in a less flavorful brew. Using a closed system like a Ziploc bag or mason jar will prevent this.

Temperature also greatly affects how quickly the various flavor compounds are extracted from the flavor compounds. Different flavors are extracted at different temperatures, so varying the temperature will affect the final flavor profile. The longer the liquid is steeped and the hotter it is, the stronger and more bitter the resulting infusion will be.

The speed of the infusion also depends on the type of liquid being infused. For example, high-proof alcohol pulls out flavor much faster than oil. In general, alcohol is the best infusion liquid, because ethanol is a natural solvent and quickly removes aromatic substances from essential oils.

Another determining factor in IV fluids that is usually neglected is pressure. The higher the pressure used and the faster it is released, the quicker the infusion takes place and the more aroma is extracted. The impact siphon is the main device used for pressure control, although there are other ways to control pressure including a vacuum chamber, chamber vacuum sealer, and containers for instant marinating.

Pouring results in a more even distribution than blending or blending. It also develops more nuanced flavors over time.

What are the main infusion methods? Above

There are many methods of making infusions. I generally focus on traditional infusions and infusions made with a sous vide machine or impact siphon. I also go into fat washing and dishwasher infusions as well as vacuum infusions.

In general, traditional infusions are more rounded, last longer, and are more nuanced. Whipping siphon infusions take the shortest amount of time and tend to produce less bitter, more flavorful, and more delicate infusions. In between are sous vide brews, and there is more control over the final flavor profile due to the variability in temperature used during the brew process.

I go into much more detail about the different infusion methods, but in general they all give great results. If you are comfortable with a particular method, feel free to use it for all of your infusions. For each method, I offer a “Converting Other Infusion Methods” section that explains, for example, how to optimize a sous vide recipe for use in a punch siphon.

Don’t feel limited in the types of recipes you can cook based on the equipment you have on hand. Almost any recipe can easily be adapted to work in a mason jar on your counter, in a siphon or with a sous vide machine, the choice is yours!

How to prepare a traditional infusion? Above

There are various methods used in traditional infusions. One is a cold, time-dependent infusion and the other two are faster, hot infusions.

Preparing a traditional cold infusion is a very simple process. Simply fill a mason jar or bottle with aromatic herbs, spices, food or other flavorings. Then add enough alcohol, vinegar or oil to cover it. Seal the container and place in a dark place to leave overnight to several weeks, shaking every few days. Once the liquid is infused, simply strain out the solids and the infusion is ready to use.

Infusions can also be prepared faster by heating. This is very common with water-based infused oils, vinegars, or infusions.

There are two main methods for infusions with hot liquids. The first method is to bring the liquid to a boil on its own, then pour the hot liquid over the flavorings. The flavorings are allowed to steep for a few minutes to about an hour before straining and using. Most teas fall into this category, as do vinegar-based pickles and many other vinegar infusions.

The second hot infusion method is to combine the liquid and flavorings in a saucepan and bring to a simmer. They are simmered for a few minutes to an hour. For convenience, I often do this in an oven. The liquid is then chilled and strained before use. Many syrups and some vinegar infusions are prepared in this way, as are most oil infusions.

Examples of traditional infusions

You can view all of my traditional infusion recipes

How do you pour with the whipping siphon?Top

Using a siphon to make infusions is the quickest and most time efficient method. Infusions of liquids typically only take 1 to 5 minutes, with certain intense infusions sometimes lasting up to an hour. This is several days or even weeks faster than most conventional infusions.

This technique was popularized by Dave Arnold of the French Culinary Institute and is often referred to as “Rapid Nitrous Infusion”. It uses the high pressure in a siphon to force the liquid into the solids, which allows the flavors to be extracted. When the pressure is released, the liquid is removed from the solids, extracting more flavor and leaving some of its flavor behind.

Most infusions use N2O, also known as nitrous oxide. It is a semi-sweet gas that dissipates quickly once the pressure is released, leaving no aftertaste.

Beating siphon infusion process

Put the flavorings in the siphon with the liquid you want to infuse. Make sure the infusion fluid is at least room temperature. If it’s too cold, the infusion won’t be as strong.

Seal the siphon and add an N2O fill. Swirl the siphon for 15-30 seconds, then fully charge it. Swirl it for a few more seconds, then let it sit for 1 to 5 minutes, depending on the type of infusion you’re making.

I’ve found that 1.5 to 2 minutes is a pretty good time range for most infusions. For infusions where a lot of bitter substances are to be extracted, the time can be extended to 30 to 60 minutes.

With the siphon upright, place a towel over the nozzle and quickly vent the siphon. Open the siphon, wait for the bubbling to stop, then strain the liquid. Let the infusion sit for a few minutes to allow the flavors to balance, then it’s ready to use.

Examples of whipping siphon infusions

You can view all of my hitting siphon infusion recipes

How do you prepare a sous vide infusion? Above

Sous vide, or low-temperature precision cooking, is the process of cooking a food item at a precise temperature. This usually happens while the food is sealed in plastic and submerged in a container of heated water. The same technique can easily be applied to speed up the process of making infusions.

The higher temperatures used in sous vide infusions mean the flavors are extracted much faster than traditional infusions. The infusion is also in a sealed container that prevents evaporation and loss of flavor. Due to the high precision of sous vide machines, the temperature used can also be precisely controlled, which determines how much the heat will cook the liquid and affects the flavors of the infusion.

Using sous vide for infusions is much more forgiving than cooking food. A few degrees of variability in a steak can mean the difference between a medium rare steak and a medium steak. Or at the other end a medium rare steak and one that is not safe to eat.

Unless you’re aiming for a very, very specific flavor profile, infusions aren’t very affected by small temperature changes. This helps open the door to inexpensive sous vide methods, e.g. B. in a beer cooler or on a stove. I’ve seen recipes using a slow cooker or even a dishwasher. You can even just use a pot of water on the stovetop, heat to about 140°F to 170°F (60°C to 176°C) and monitor with a thermometer.

Sous vide infusion method

The general process of preparing a sous vide infusion is very simple. First, preheat the water bath to the desired temperature. This is typically 131°F to 160°F (55°C to 71.1°C) for vinegar, water or alcohol and 149°F to 176°F (65°C to 80°C) for oils. The temperature used affects the flavor profile of the infusion, as different flavors are extracted faster at different temperatures.

Add any flavoring to the liquid you infuse and seal in a sous vide bag, mason jar, or heatproof glass bottle.

Heat the infusion in a water bath until the desired flavor profile is achieved. This is typically 1 to 4 hours for vinegar or alcohol and 3 to 12 hours for oil. The heating time of the brew affects both the strength of the brew and the flavor profile.

Once the infusion is complete, it should be chilled in an ice bath to allow the flavor volatiles to return to the liquid. Once it’s chilled, strain the liquid and then it’s ready to use.

Examples of sous vide infusions

You can view all of my sous vide infusion recipes

How does fat washing work?Above

Fat washing is the process of incorporating the flavors of savory fats into alcohol. Developed by the crew at PDT, wd-50 and Tailor Restaurants and Bars, it’s a relatively simple process. First, combine a flavorful liquid fat with the alcohol you want to infuse. Shake them together and let sit for about an hour, then freeze the mixture until the fat separates. Strain it and you’re done.

This process works with oil, butter, bacon, and most other fats. To strain the mixture, freeze until the fat solidifies, then strain through cheesecloth or a coffee filter. Some fats, like olive oil, don’t freeze well and are best removed with a separatory funnel.

Examples of fat washing

You can view all of my fat washing recipes

Looking for more items? Above

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Process for supplementing food with herbs, salts or spices

The ingredients for the achiote paste: oregano, ground cloves, ground cumin, minced garlic and ground annatto

Flavoring is the process of adding herbs, salts, or spices to foods to enhance a specific flavor.

General meaning[ edit ]

Spices include herbs and spices, often referred to as “spices” themselves. However, Larousse Gastronomique notes that “seasoning and flavoring are not the same”, and insists that seasoning involves a large or small amount of salt being added to a preparation.[1] Salt can be used to remove water or to enhance a food’s natural flavor, making it richer or more delicate, depending on the dish. This type of procedure is related to a cure. For example, sea salt (a coarser-grained salt) is ground into chicken, lamb, and beef to tenderize the meat and enhance flavor. Other spices like black pepper and basil transfer some of their flavors to the food. A well-designed dish can combine spices that complement each other.

In addition to the choice of herbs and spices, the timing of adding flavorings affects the food being cooked or otherwise prepared.

In some cultures, meat can be seasoned by pouring condiment sauce over the dish at the table. There are a variety of seasoning techniques in different cultures. Flavoring means emphasizing or intensifying the natural flavor of the food without altering it. Seasonings are usually added towards the end of the cooking time. The most common condiments are salt, pepper, and acids (like lemon juice). When spices are used properly, they cannot be tasted; Their job is to enhance the flavors of the original ingredients.[2]

Oil infusion [ edit ]

Infused oils are also used for flavoring. There are two methods of doing an infusion – hot and cold. Olive oil is a good infusion base for some herbs, but tends to go rancid faster than other oils. Infused oils should be kept refrigerated. It’s important to note that butter is not considered a condiment. [citation required]

Escort [ edit ]

In Le Guide culinaire[3], Auguste Escoffier divides spices and condiments into the following groups:

Spices [ edit ]

salts

Salt Spices – salt, seasoning salt, saltpeter. Acid spices – plain vinegar (sodium acetate) or flavored with tarragon; Verjuice, lemon and orange juice. Hot spices – peppercorns, ground or coarsely chopped pepper, or mignonette pepper; Paprika, curry, cayenne pepper and mixed pepper spices. Seasoning Spices – made from essential oils like paprika, clove oil, etc.

Spices [ edit ]

Spices

See also[edit]

Some fermented products have strong flavors and aromas that are also used for seasoning. Soy sauce, for example, the typical condiment of Japanese cuisine, is not made from spices or aromatic herbs. This product is obtained from the complex fermentation of soy and wheat. Likewise, nuoc mam, an ingredient in Vietnamese cuisine, is made from fermented fish.

Improving the flavor of a product, enhancing its flavor or even adding a new one, it’s all part of the art of seasoning. Salt, aromatic herbs, spices and bouquet garni are the main ingredients. Salt gives dishes their own flavor, saltiness and brings out the flavors. Spices and aromatic plants add flavors or other sensations like heat and pungency. Spices can be used alone or mixed, whole or powdered. In order to preserve their aromatic power for as long as possible, it is advisable to buy them in their original state, for example as seeds, stalks or roots, and to grind or grate them if necessary.

Spices, herbs and aromatic plants: their use over the centuries

Most herbs and spices were originally used for their medicinal properties. Over time, experience has shown how diverse these plants are and how to use them to flavor dishes. Some spices used in cooking today, such as cinnamon, ginger, saffron and clove, have been used for a very long time. Others, like galangal, have completely disappeared.

In ancient and medieval times, spices were very expensive. They offered people the opportunity to distinguish themselves in society. Pepper has been included in many recipes since ancient times. It played an important role in Roman cooking and is found in over three-quarters of Apicius’ recipes recorded in a 4th-century publication. In the Middle Ages, spices were used extensively and often masked the natural taste of food.

In the 18th century, despite a decline in their consumption, spices continued to play an important role in the kitchen. During this time, a spice mixture of cinnamon, ginger, nutmeg, mace and cloves dominated. This mixture was used to flavor stews, sauces, vegetables, drinks and desserts. The spices were stored in small boxes divided into compartments, replacing the cupboards of the Middle Ages. Although becoming increasingly affordable, they were used less frequently from the second half of the 19th century.

In addition to spices, plants and aromatic herbs such as laurel, thyme, rosemary, parsley or chives have always been used. They are among the ingredients of a bouquet garni and can also be found in puree form, for example in pesto.

Modern people have unprecedented access to all types of food, regardless of their bank account or social status. But in the past, only the very wealthy had access to certain foods, such as meat, salt, and spices.

While getting your hands on some meat, salt, and spices isn’t a problem these days, knowing exactly what to do with those ingredients once in your possession leaves many people confused. And hungry.

This blog post aims to alleviate this modern problem.

The guide to seasoning meat: which spices go with what?

Before we get into the ins and outs of seasoning different types of meat and cuts of meat, and how to make and use a dry rub (oh yeah, we’re getting into that seasoning thing), let’s get a handle on the basics of meat seasoning.

The basic seasoning of meat is to use only salt and pepper to bring out the meat’s natural flavor. That’s the easy part. The challenge is knowing which side of the meat spice argument to believe:

The page that says you should season your meat right before you cook it…

Or the page that says you should season it hours, if not days, before cooking.

Then there’s the side that thinks you should season your meat after cooking…but that’s ridiculous so it doesn’t count.

Now we know what you’re thinking: “If you seasoned meat hours or days before cooking, wouldn’t that somehow pull out the juices and create a dry, tough, and unpalatable cut of meat?”

That’s what a lot of people have thought over the years. But is this way of thinking correct or a myth?

The only thing that can answer this age-old question is cold science. After much experimentation, it is clear that seasoning hours or even days before cooking results in a more tender cut of meat. This is thanks to the salt entering cells and breaking down proteins. And while salt initially pulls moisture out of the flesh cells, given enough time, those cells will reabsorb that moisture through reverse osmosis.

The conclusion on the basics of meat seasoning? Go ahead and season it as far in advance as you can. You end up with a tastier, juicier, and more tender piece of meat.

What is a dry rub?

Most people are familiar with marinating meat in a liquid that not only contains salt and spices, but also some form of acidity through citrus juices or vinegar to tenderize the meat. While liquid marinades can definitely add flavor to your meat, a dry rub has some distinct benefits.

First, what is a dry rub? It’s simply a mixture of dried spices that also uses salt and sometimes sugar. The mixture is then rubbed directly into the meat – hence the name “dry rub”.

Why does a dry rub work better than a liquid marinade? When marinating meat in a bowl or ziplock bag, only certain cuts of meat are in contact with the marinade at a time, requiring you to constantly mix and toss the meat to ensure all cuts and sides are getting their fair share of marinating time.

But with a dry rub, you grate and coat every inch of meat and just let it sit without the need for constant mixing. Also, dry rubs seem to penetrate meat faster than liquid marinades.

At this point, you’re probably wondering how to create good dry friction. Ask any BBQ grill master and they will tell you that a great rub needs to strike a balance between savory, sweet, spicy and smoky. Most of these BBQ boys have spent years perfecting just the right dry rub for their ribs, steaks, chicken, and briskets—and they’ll sell their firstborn before sharing this rub recipe with you.

To help you with that, here’s an excellent all-purpose dry meat recipe to get you started. And if you only care about the steak, you will find an overview of the best cuts here. and here are some tips on how to cook the perfect steak plus 4 ways to cook it.

How to season different types of meat

Well, once you’re familiar with the basics of seasoning and using a dry rub, you probably want to get a little more creative and come up with your own spice blends for your dishes. If you are unfamiliar with the basic elements of cooking, e.g. For example how to create a flavor profile and how salt, fat, acidity and heat work together to complete a dish, read our guide here.

Now let’s move on to seasoning the meat! Here’s a rundown of which herbs and spices go well with each type of meat.

How to season poultry

Chicken is definitely the blank slate of the meat world as it is naturally mild in flavor. You have the option to go savory or sweet with chicken. Here are some herbs and spices that go very well with the different cuts of the bird:

garlic

paprika

Citrus fruits (lemon, lime and orange)

coriander

rosemary

thyme

Cinammon

Onion

tarragon

Spice up your chicken with this recipe: Instant Pot Arroz con Pollo

How to season pork

Pork is a meat of intrigue. Is it red or white meat? It’s technically a white meat, but it’s got a lot more flavor than chicken, so not quite the blank slate.

Here are some flavors that go well with the different cuts of pork:

juniper berries

Cinammon

Caraway seeds

Ginger

garlic

Onion

pimento

Mustard

rosemary

sage

thyme

Spice up your pork with this recipe: Instant Pot Pulled Pork

How to season lamb

Lamb or mutton, which is just an older sheep, is a savory meat used in many dishes in Greece and India, so a Greek or Indian flavor profile works well. Consider using:

garlic

turmeric

coriander

cumin

thyme

rosemary

mint

Meet Lamb: The F.N. Spicy guide to various cuts of lamb

How to season beef

Beef. It’s the king of meat with a bold flavor, so you need to use herbs and spices that can hold their own in the pot or pan. Beef also comes in a variety of cuts, each with its own distinct flavor profile. The spice and herb blend you like with one cut, you might not like with another, so experiment a little.

Here are some flavors that go really well with beef:

garlic

Onion

cayenne

chilli powder

basil

cocoa powder

sage

thyme

Yellow Mustard

oregano

Spice up the beef with this recipe: Espagnole Steak & Potatoes

When it comes to seasoning taco meat, you have two options: buy a bag of taco seasoning at the grocery store by essentially phoning them up, OR make your own taco meat seasoning mix. Okay, or just steal someone else’s recipe.

More on beef: The F.N. Spicy guide to the best steaks

How to season seafood

Seafood is a fairly vague and broad category that includes “regular” fish like salmon and tilapia, as well as shellfish like clams and shrimp — and different cuisines have different seasoning techniques. Greek seafood, for example, ranges from fresh anchovies ‘cooked’ in lemon juice, olive oil and fresh herbs, to octopus baked on a bed of herbs.

That said, there are a few flavors that pair well with the whole kit-and-kaboodle:

garlic

sage

lemongrass

anise

basil

tarragon

mint

oregano

coriander

Do you love shrimp as much as Bubba? Here are 21 shrimp recipes to try

The right tools for the job

Now that you’re officially a meat (and fish) seasoning expert, you can rub dry with confidence! And don’t forget the tools for slicing up that meat, like a sharp chef’s knife and boning knife (or any essential kitchen knife), as well as the best steak knives for slicing up the finished product!

Is salt a spice or spice? Or is it a spice or none of that? In one way or another, salt is perhaps the most important ingredient in cooking and on a dining table. This popular accompaniment to most foods and meats has been used by humans for centuries to preserve and flavor foods.

Today, salt and pepper shakers can be found on almost every dining table. So these make quite a few people think, “If black pepper is a spice, is salt then considered a spice or not?” In this article, we as Koyuncu Salt, Tukey’s leading salt producer, are going to discuss whether salt is a spice or not, what is a spice and the functions of salt in food partially addressing the question.

Is salt considered a spice?

To answer the question “is salt considered a spice”, one should first know the precise difference between spices, a spice and a spice. So let’s take a look at the definitions of each. By knowing their differences, you can answer the question at hand yourself. Additionally, later in this article, we will discuss the functions of salt in food to make the distinction even clearer.

What are spices?

The cuisine of every culture gives way to spices. But to answer “salt is considered a spice,” one needs to know what spice is referring to. Spices are used to flavor cooking and are all dried parts of plants except their leaves. Note that spices are not made from the leaves of any plant. This is because green plant leaves used for the same purpose are considered herbs.

The other parts of a plant, such as dried roots, seeds, bark, and twigs, other than the green leafy parts, are spices.

Examples of spices

● cloves (buds)

● Cumin

● Cinnamon (bark)

For detailed information on how to identify salt, read our article How can you identify a salt?

What is a spice?

We clarified what spices are, but there is another question: is salt a spice or a spice? Spices are more of a general term than spices in the culinary arts. Condiments are substances such as pepper, herbs, oils, spices and salt that are added to foods to enhance their flavor. So yes, salt is a spice.

What is a spice?

Originally, the term spice in Latin referred to pickled, seasoned, preserved food. Today, however, the term has become broader. Spices encompass a wide range of foods, from herbs, spices, and spices to flavorings, colorings, and even some beverages like coffee and tea. Being a broad term, it has its own categories, but what we need to emphasize here is that salt is, in a sense, a spice.

Salt is not a spice

Salt is spice and seasoning at the same time. Is salt then considered a spice? The answer is no, salt is not a spice or herb as both are derived from plants. Salt is a popular spice around the world, but it is not a spice. Instead, it is an organic mineral.

Spices like black pepper, unlike salts, are organic, plant-based flavorings. Salt is a mineral compound that occurs organically in nature. It is obtained through evaporation processes of salt water or mined from salt rock.

In addition, the salt used in food goes through several additional processes before finding its place in a salt shaker. In this process, taste-enhancing and preserving additives, release agents and, in some cases, iodine are added to the table salt.

Functions of salt in food

We discussed why salt is not a spice but a mineral. The distinction between the two can be made clearer by briefly referring to the functions of salt. Salt has been used for flavoring and preserving for thousands of years, but this mineral has more functions in food than just flavoring and flavoring.

Improves texture

Although most people overlook this function of salt, salt is often used to add texture to food. For example, when salted at the right time, large salt crystals create texture in steaks. It helps the meat release juices and softens it.

In addition, for its effect on the gelatinization of proteins, salt is also used in cheese making and in the production of processed meats such as sausage and ham.

Preserves food

The use of salt to preserve food is one of the oldest preservation methods in history. The moisture that makes up the food allows microbes to grow that spoil the food. Salt is a powerful moisture absorber. When salt is used on the food for preservation purposes, it absorbs the moisture and prevents microbes. In addition, when a large amount of salt is mixed with water, it creates brine, which is another way of preserving food. For example, pickling is made with brine.

Improves taste

The most obvious function of salt is to enhance the flavor of food. Unlike spices, which are mostly used for flavoring purposes, salt has special flavoring functions. Aside from creating a “salty” flavor in foods, salt also intensifies sweetness when used in small amounts in certain foods.

For example, salt is sometimes added to sweets like caramel. Salt also neutralizes bitterness. The bitter taste of some vegetables, such as olives, can be counteracted with salt.

Nutritionally essential

Salt is not only a flavor enhancer, but also an essential nutrient. Salt is made up of sodium and chloride. Sodium is necessary for survival and a healthy body. Sodium helps contract muscles and balance fluid levels in the body.

So salt balances the necessary daily sodium intake. In addition, some table salts are iodized. Iodine is another essential chemical element added to salt. Iodine deficiency can cause serious diseases such as goiter.

Do you know what exactly non-iodized salt is? Take a look at our article What is non-iodized salt? is it better for you Find out.

Now you know the answer to the question, “is salt considered a spice?” As we discussed above, salt is more than a spice; Contrary to popular belief, salt is not a spice. It is a mineral with a wide variety of functions in food, which helps us set it apart from the variety of spices.