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 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.[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 infusionedit
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.
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]
^Larousse Gastronomique (1961), Crown Publishers (Translated from the French, Librairie Larousse, Paris (1938))
^"Seasoning and Flavouring". 24 October 2015. from the original on 13 January 2023. Retrieved 23 December 2020. {{cite journal}}: Cite journal requires |journal= (help)
^Saul, H; Madella, M; Fischer, A; Glykou, A; Hartz, S; Craig, OE (August 2013). "Phytoliths in Pottery Reveal the Use of Spice in European Prehistoric Cuisine". PLOS ONE. 8 (8): e70583. Bibcode:2013PLoSO...870583S. doi:10.1371/journal.pone.0070583. ISSN 1932-6203. PMC3749173. PMID 23990910.
^Zohar, Amar; Lev, Efraim (January 2013). "Trends in the Use of Perfumes and Incense in the Near East after the Muslim Conquests". Journal of the Royal Asiatic Society. 23 (1): 11–30. doi:10.1017/S1356186312000673. ISSN 1356-1863. from the original on 2023-05-02. Retrieved 2023-05-02.
^Temkin, Owsei (1938). "Review of The Papyrus Ebers". Isis. 28 (1): 126–131. ISSN 0021-1753. from the original on 2023-05-02. Retrieved 2023-05-02.
February 15, 2024
seasoning, other, uses, disambiguation, process, supplementing, food, herbs, spices, salts, sugar, intended, enhance, particular, flavour, ingredients, achiote, paste, oregano, ground, cloves, ground, cumin, minced, garlic, ground, annatto, contents, general, . For other uses see Seasoning disambiguation Seasoning is the process of supplementing food via herbs spices salts and or sugar intended to enhance a particular flavour The ingredients for achiote paste oregano ground cloves ground cumin minced garlic and ground annatto Contents 1 General meaning 2 Oil infusion 3 Escoffier 3 1 Seasonings 3 2 Condiments 4 Non culinary uses 5 See also 6 ReferencesGeneral meaning editSeasonings 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 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 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 editInfused 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 editIn Le Guide Culinaire 4 Auguste Escoffier divides seasoning and condiments into the following groups Seasonings edit nbsp SaltsSaline 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 edit nbsp CondimentsThe pungents onions shallots garlic chives and horseradish Hot condiments mustard gherkins capers English sauces such as Worcestershire sauce ketchup etc and American sauces such as chili sauce Tabasco A1 Steak Sauce etc the wines used in reductions and braisings the finishing elements of sauces and soups Fatty substances most animal fats butter vegetable greases edible oils and margarine Non culinary uses editSeasonings 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 editCondiment Flavoring List of culinary herbs and spices List of spice mixes Popcorn seasoningReferences edit 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 a href Template Cite journal html title Template Cite journal cite journal a Cite journal requires journal help Saul H Madella M Fischer A Glykou A Hartz S Craig OE August 2013 Phytoliths in Pottery Reveal the Use of Spice in European Prehistoric Cuisine PLOS ONE 8 8 e70583 Bibcode 2013PLoSO 870583S doi 10 1371 journal pone 0070583 ISSN 1932 6203 PMC 3749173 PMID 23990910 Auguste Escoffier 1903 Le Guide culinaire Editions Flammarion Zohar Amar Lev Efraim January 2013 Trends in the Use of Perfumes and Incense in the Near East after the Muslim Conquests Journal of the Royal Asiatic Society 23 1 11 30 doi 10 1017 S1356186312000673 ISSN 1356 1863 Archived from the original on 2023 05 02 Retrieved 2023 05 02 Temkin Owsei 1938 Review of The Papyrus Ebers Isis 28 1 126 131 ISSN 0021 1753 Archived from the original on 2023 05 02 Retrieved 2023 05 02 Retrieved from https en wikipedia org w index php title Seasoning amp oldid 1189823917, wikipedia, wiki, book, books, library,
