Seasoning is the process of supplementing food viaherbs,spices, and/or salts, intended to enhance a particular flavour.

Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However,Larousse Gastronomique states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation.^[1] Salt may be used to draw outwater, 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 tocuring. For instance,sea salt (a coarser-grained salt) is rubbed intochicken,lamb, andbeef to tenderize the meat and improve flavour. Other seasonings likeblack pepper andbasil 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.^[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]

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 gorancid more quickly than other oils. Infused oils should be kept refrigerated.

InLe Guide Culinaire,^[4]Auguste Escoffier divides seasoning and condiments into the following groups:

1. Saline seasonings –salt,spiced salt,saltpeter.
2. Acid seasonings –plain vinegar (sodium acetate), or same aromatized withtarragon;verjuice, lemon and orange juices.
3. Hot seasonings –peppercorns, ground or coarsely chopped pepper, ormignonette pepper;paprika,curry,cayenne, and mixed pepper spices.
4. Spice seasonings – made by using essential oils like paprika, clove oil, etc.

1. The pungents –onions,shallots,garlic,chives, andhorseradish.
2. Hot condiments –mustard,gherkins,capers, English sauces, such asWorcestershire sauce,ketchup, etc. and American sauces such aschili sauce,Tabasco,A1 Steak Sauce, etc.; the wines used inreductions andbraisings; the finishing elements of sauces and soups.
3. Fatty substances – most animal fats,butter, vegetable greases (edible oils andmargarine).

Seasonings have also been used for non-culinary purposes throughout history.Cinnamon, for example, was widely utilized in the production ofKyphi, a perfume used in ancientEgypt.^[5] Otherherbs andspices have also been used in a variety of historical medicinal treatments, such as those described inEbers Papyrus.^[6]

• Condiment
• Flavoring
• List of culinary herbs and spices
• List of spice mixes
• Popcorn seasoning

• Cooking techniques
• Culinary terminology
• Spices

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