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Seasonings &
Flavorings
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OBJECTIVES

To Identify the difference between seasoning and

flavoring.

To understand the role of seasoning and flavoring in

preparing food.

Organic Food

To enumerate different types of seasoning and flavoring.

WHAT IS SEASONING?
Seasoning is something that enhances the flavor of the
dish. They must be used with care to prevent overuse.

These added seasonings should not dominate the final

flavor of the food. Instead, they should allow a balance
between the flavors.

Seasoning generally should be added at the start of the dish

to create a depth of flavor.
 4 BASIC TYPES OF SEASONING INGREDIENTS

SALT PEPPER

Spice Blend
Sauces

SUGAR ACIDS
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TYPES OF SALT INCLUDE:
Table Salt- Salt that is refined to remove its other
minerals and impurities.

Sea Salt- grains come from evaporated ocean

water

Kosher Salt- that is flaky and without additives.

Rock Salt- used to make ice cream.

TYPES OF PEPPER INCLUDES:

Black Pepper- made from dried, unripe berries.

White Pepper- used for light-colored sauces.

TYPES OF ACIDS INCLUDE:

VINEGAR- contributes acidic notes to foods,

both in aroma and taste.

LEMON-
WHAT IS FLAVORING?
Flavor refers to the way a food tastes, as well as its texture,
appearance, doneness and emperature.

A flavoring should enhance the base ingredients of a dish, or it

can also bring another flavor to the product.

Flavor Enhancers: increase the way you perceive the food's

flavor without changing the actual flavor, such as Monosodium
glutamate (MSG).
Some seasonings are called flavor enhancers.
There are many types of flavorings that
have the capacity to change the taste of
the original food product including:

• Herbs
• spices
• Extracts
Organic Spices
• Fruits and vegetables
• Aromatic liquids
• Cured foods
HERBS AND SPICES
Herbs and spices are important ingredients used to enhance and add to the flavor of
food. Herbs are the leaves, stems, of flowers of an aromatic plant.
HERBS AND SPICES
Spices are the bark, roots, seeds, buds or berries of an aromatic plant.
HERBS AND SPICES
Herbs and spices are available fresh and dried. Dried herbs are much stronger than
fresh herbs because herbs' oils are concentrated during the drying process.
 HERBS AND SPICES

Cooking with herbs

• When using dried herbs, lightly crumble or grind them
before adding them to a dish.
• This releases their flavor. When using fresh herbs place
of dry use two or three times the amount called for in
the recipe.
• Always add fresh herbs toward the end of the cooking
process to retain their delicate flavors.
 HERBS AND SPICES

Cooking with spices

• Whole spices should be added early during cooking
to allow their flavors to carry throughout the food.

• Cut or ground spices can be toasted to enhance their

natural flavors and then added late in the cooking
process.
 Borcelle

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