Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
General meaning
Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However,
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.[2]
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.[3]
Oil infusion
Infused oils 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 rancid more quickly than other oils. Infused oils should be kept refrigerated.
Escoffier
In
Seasonings
- Saline seasonings – salt, spiced salt, saltpeter.
- Acid seasonings – plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
- Hot seasonings – peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.
- Spice seasonings – made by using essential oils like paprika, clove oil, etc.
Condiments
- The pungents – chives, and horseradish.
- Hot condiments – A1 Steak Sauce, etc.; the wines used in reductions and braisings; the finishing elements of sauces and soups.
- Fatty substances – most animal fats, edible oils 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.[5] Other herbs and spices have also been used in a variety of historical medicinal treatments, such as those described in Ebers Papyrus.[6]
See also
References
- ^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938)) - ^ "Seasoning and Flavouring". 24 October 2015. Archived from the original on 13 January 2023. Retrieved 23 December 2020.
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(help) - PMID 23990910.
- Le Guide culinaire, Editions Flammarion
- from the original on 2023-05-02. Retrieved 2023-05-02.
- from the original on 2023-05-02. Retrieved 2023-05-02.