Page "Seasoning" Paragraph 2

Seasonings include herbs and spices, which are themselves frequently referred to as " seasonings ".

However, Larousse Gastronomique states that " to season and to flavour are not the same thing ", insisting that seasoning includes a large or small amount of salt being added to a preparation.

Salt may be used to draw out water, or to magnify a natural flavour of a food making it richer or more delicate, depending on the dish.

This type of procedure is akin to curing.

For instance, kosher salt ( a coarser-grained salt ) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavor.

Other seasonings like black pepper and basil transfer some of their flavor to the food.

A well designed dish may combine seasonings that complement each other.