Herbs are really creating flavours in food. What do you eat ?

Seasoning and flavouring 

         a seasoning is something that enhanced the flavor of an item without changing the primary flavor of dish. basic  seasoning include salt and papper. They must be used with care to prevent overuse, but seasoning generally should be added at the start of the dishto vreat a depth of flavor.

There are four basic types of seasoning ingredients:

• Salt
• Pepprs 
• Sugars
• acids 

  Flavour refers to the way a food tastes, as well as its texture, appearances, doneness, and tempreture.

 a flavouring should enhance the best ingredients of dish, or it can also bring another flavor to the product for example, the additional small amount of onion to a consomme enhances the flavor of the stock without changing it . the additional of large quantity of onion introduces an onion flavour to dish .

There are many types of flavoring that have a capability to change taste of original food product 

• Herbs 
• Spices
• Extracts
• Fruits and vegetables
• Aromatic Liquids
• Cured Foods

So what is difference between seasoning and flavoring ?

If a cook adds a small amount of salt to the water used to cook pasta, the pasta will simply taste like cooked pasta. that means it has been properly seasoned However, if the cook adds a lot of salt the cooked pasta will take on the distinct and easy -to-identify flavor of salt. salt has become a flavoring in the dish not seasoning.

Eating is essential for life, yet the enjoyment of eating good food is dependent on good flavour. Humans have travelled the globe, often at great risk, in search o fine flavours and methods of preserving foods, seeking, primarily what we refer to as spices. In the thirteenth century, spices were so precious that they were accepted as currency along with gold. Little was known of the trade routes to India and the Middle East at this time. The search for spices and the spice route drove explorers like Columbus and Magellan to travel the seas and discover new continents.

Seasoning can be described as the enhancement of natural flavours that are present in food without drastic alteration to the basic flavour. Salt in its various forms is the basic seasoning agent. There are two types of salt that are available.

Rock salt is mined from deposits on land. This is very coarse in texture and is sold as table salt (with the addition of iodine) or as pickling salt (without iodine).

Sea salt is produced by the evaporation of sea water. Sea salt is an impure salt and can be refined. It contains natural amounts of iodine.

From these two salts are also derived soy and flavoured salts. Flavoured salts are refined salts that are combined with other flavourings such as garlic and celery. Seasoned salts with a mixture of herbs and spices are also available. These salts can be used in cooking and also work well in marinades. Soy in its various forms like paste and sauce come from the orient where it is derived from soy beans fermented in a brine. Soy will add seasoning to food to which it is added but will also alter the colour because of its dark appearance.

MSG (mono sodium glutamate) is an example of secondary seasoning. It is the sodium salt of glutamic acid. This is a white powdery compound that is produced naturally by both plants and animals. MSG, which is commonly used in the kitchen, is produced from an array of products such as seaweed, fish bones and wheat gluten. It is extracted through a process of fermentation and drying. It has only a slightly salty taste of its own. Its purpose is to bring out the natural flavours in the food to which it is added. Even though MSG is sodium, it contains only 1/3^rd the sodium of natural salt. It is very common in oriental cooking and if used properly, can reduce the need for salt.

Flavouring, as opposed to seasoning, is the addition of a new flavour to a food. This results in an alteration of the natural flavour of the food. The various types of flavouring agents can be categorized as herbs, spices, concentrated flavouring agents, wines/spirits, vinegar and marinades. Without flavours, there will be little distinction between one dish and the next. It is flavour in most cases that defines international cuisine. The chilli of Mexico, the tomato and basil of Italy, the fermented soy of the Orient the myriad of spices of India all provide strong and distinctive flavours. It will be extremely helpful for the modern chef to be acquainted with the various flavours that are associated with international cuisine. This familiarity along with a working knowledge of seasoning and flavouring principles, will enable a chef to use flavours successfully in new and unexpected combinations.

It should be noted here that there are dominant flavours and undertones. The dominant flavours should be limited to one or two elements, such as the main ingredient and one other flavouring agent. Any additional flavour should be subtle, so as not to take away attention from the dominant flavour. A particular recipe may call for five or six spices. One or two of these should be dominant. The others should form a subtle undertone.

Spices

The term spice comes from Latin, which roughly translated means “fruits of the earth.”  Spices, as distinguished from herbs, are derived from various parts of the plant. The bark(cinnamon), buds (clove),  the flower (saffron), the fruit (all spice), the root (ginger) and the seed (mustard)  can all be used. Spices can be used whole or ground. The advantage of whole spices is that they have a longer shelf life compared to the ground version. Some spices contain antioxidant components which slow down the removal of their essences It is also easier to remove whole spices from food when it is being served. Ground spices are in the powdered form. The advantage is that they are ore easily incorporated and uniformly as well.

Herbs

The second category of flavouring agents incorporates herbs, which comes from Latin, meaning grass. Herbs are defined as the leaves and stems of soft stemmed non-woody plants. Herbs and their use can be traced back to ancient Egypt, Greece and China. It would seem that they were originally gathered for culinary purpose, but like spices, they also have medicinal properties. Herbs can be categorized as fresh, dried, pickled or frozen.

Fresh herbs as the term denotes are used fresh without alteration, freshly picked. This does not mean that the cook needs to pick them for them to be called fresh.  Like cut flowers, they are available packaged from the suppliers.

Dried herbs are the same as fresh herbs, except they have the water content removed, which concentrates the flavour.

Pickled herbs are fresh herbs that are stored in brine.

Frozen herbs are either directly frozen or they may be blanched before freezing. Those that are blanched have a longer shelf life. Freeze dried herbs are also available. These are fresh herbs which have been freeze dried and then vacuum  packed.

Fresh herbs are always preferred to dried herbs. The flavour seems to be more complex and complete. Dried herbs, which are not stale, deliver a more concentrated flavour. A rule of thumb is one teaspoon of fresh herbs is roughly equal to 3 teaspoons of fresh herbs. A frozen herb has a flavouring power similar to that of a fresh herb.

It should be noted that when working with cold foods, the product should sit for at least one hour in the refrigerator after the addition of either herbs or spices to allow for full release and combination of flavours. In the case of hot foods, flavouring can be added at the beginning, middle or at the end of the cooking time. Which is best, will be determined by the type of flavouring and the type of food. Most flavourings need heat and time for the release of their flavour. Fresh herbs take a very short time to release their flavour and therefore should ideally b added towards the end of the cooking time. Dried herbs can be added towards the middle of the cooking process.

HERBS

DEFINITION

  Herbs are various aromatic plants that are used in cookery. Among the most common herbs used for seasoning are chervil, thyme, rosemary, dill, tarragon, chives & parsley.

Concentrated Flavoring Agents

Flavouring agents are concentrated in two ways. Extraction (oleoresins) or distillation (essential oils).

Oleoresins are extracts from herbs and spices that are usually subject to a vacuum. In the process, most of the solvent (alcohol) is removed. Essential Oil is stem distillation of the flavour and the aroma compounds in a herb or a spice. The disadvantage is that it lacks the flavour in the final oil. Some cooking oils such as olive oil and walnut oil can also be used as flavouring agents in salads, marinades and salsas.

Wines and Spirits

Wines and spirits have become a staple flavouring agent in almost all culinary repertories. There are two types of wines: Table wines and Fortified Wines.

Table wines are mainly produced from grapes but other fruit such as peaches and strawberries can also be used to make wine. Non fruit items like rice and rhubarb are also known to produce good wine. Fortified wines are those which have a spirit added to the wine and include brandy, Port and Sherry and these are used extensively in the flavouring of Desserts.

Wines have unlimited uses in the kitchen. They contribute not only flavour to the dish but also acidic value, salt and sugar. The alcoholic content of wine contributes little to the flavour, yet is a major consideration for the stability of sauces and salad dressings. Wines need to be reduced before addition to a prepared product, particularly products containing egg and dairy products. Reduction of the wine reduces the acid content and evaporates the alcohol, leaving the flavour intact. The alcohol and acid in raw wine creates a natural heat, which can cause coagulation of the protein in egg.  Wine reductions are essential for soups and sauces, and can be used for braising, de glazing and sauteeing. Wines can contribute a great deal of flavour to marinades and salad dressings. In most cooking applications, it is not necessary to use the finest wine. Most often an inexpensive wine will do. A fine quality wine may be required for a delicate sauce or dessert.  The contribution of wines and spirits to sorbets, desserts and pastries is major.

Vinegars

Vinegar, technically, is a by product of the fermentation of wine. Vinegar comes from the French term meaning sour wine. Commercially distilled vinegar contains 5% acetic acid which gives vinegar its characteristic flavour. Cider vinegar is made from apples and is native to America. Distilled vinegar is colourless and quite strong and is often used in pickling. Malt vinegar is made from malted barley and has a caramel colour. Rice vinegar, used predominantly in Japan and China could be red white or even black in colour. Wine vinegar is obtained from wine or sherry. Flavoured vinegars are common these days and flavours such as herbs (tarragon, dill, rosemary) fruits  (lemon, raspberry), flowers (rose petal) and vegetables (horseradish) are added to the vinegar.

Vinegar was originally use as a preservative. However, it is now being used as an aromatic complement to the food.  When flavouring with vinegar, be sure to taste constantly to avoid over seasoning. In hot foods, add the vinegar towards the end of the cooking time. Flavour will not be lost due to evaporation. Vinegar has great value in the kitchen when used with understanding and caution.

Marinades

The final flavouring agent is the marinade, a seasoned liquid in which a product is soaked for the purpose of flavouring as well as tenderizing.         A marinade consists of four parts:

-The oil

-The acidic content

-The seasoning and the flavours and

- Flavour enhancers

There are two types of marinade: The cooked marinade and the raw marinade.

The cooked marinade is first prepared over heat before the product is added to it.

Raw marinade is a mixture used without being cooked, thereby requiring longer exposure of the product and is used to change the texture of the product.

When marinating for longer periods of time, it is best to refrigerate the product. Otherwise marination takes place best at room temperature. The thicker the product, the longer it will take to marinate. Meats take a longer time to marinate than fish.

To conclude, one must understand that seasonings and flavourings are the cornerstones of culinary excellence. A sure sign of inexperience is over seasoning or under seasoning a dish. Traditional boundaries have been relaxed in recent years, allowing you to take a classical dish and adding a subtle twist to it. In this manner a good chef develops his own style. One of the greatest assets of culinary art is that it is limited only by your imagination.

Herbs and Spices 

herbs and spices are important ingredient used to enhanced and add to the flavor 

TYPES OF HERBS

Basil - There are 2 types grown - sweet and bush. Sweet is the one normally sold; it has largish shiny leaves, with a strong but sweet flavour. It is one of the best herbs to add to tomatoes, eggs, mushrooms and pasta dishes, and is an essential part of Italian pesto sauce. There is also a 'Greek’ basil which has tiny green leaves.

Bay leaves - Sweet bay or bay laurel is a Mediterranean tree. The leaves are shiny, smooth and dark with a strong aromatic scent. It forms part of a classic bouquet garni and is very versatile. Add to stocks when poaching fish, or to marinades, casseroles, soups and stews. It is often used to flavour milk for use in sauces or even custard.

  

Chervil - A member of the parsley family and traditionally part of the 'fines herbes' mixture used in French cookery. It has a delicate fern-like leaf with a mild aniseed flavour. It is especially good in soups, egg and cheese dishes, or added for flavour to green salad. Use also as a garnishing leaf.

  

Chives - A member of the onion family, chives have a mild onion flavour and long, spiky, green leaves. Chopped chives can be added to omelettes, cheese dishes, stews, soups and salad dressings. Also try mixed with soured cream, yoghurt or soft cheese as a topping for baked potatoes. Very useful for garnishing dishes.

Coriander - Coriander has flat feathery leaves and is often confused with flat parsley. It has a distinctive spicy flavour and is often added to Southern European, Indian and South East Asian dishes. The leaves are chopped and added to curries, stews, soups and marinades. Often it is added towards the end of cooking times and is also used for garnishing.

Dill - A delicate, feathery herb with an aromatic, sharp but sweet flavour. Often used in Scandinavian dishes, it is especially good with fish if added to the marinade, cooking liquid or accompanying sauces. Also try adding to vegetables, cream or cottage cheese.

Marjoram - Marjoram and Oregano are often confused with each other, the difference is that sweet marjoram has small, furry leaves and a similar flavour to oregano but is sweeter and milder. It can be added to most savoury dishes, especially Italian ones. Also good with marrow, potatoes and rice. It is used mostly in Scandinavian, German and Austrian dishes, and in the cuisine of the South Western United States.

Mint – The most common type of mint used is Spearmint, named after it's spear-shaped leaf. Mint is a really versatile herb used in a lot of countries, from Middle East salads to British new potatoes to American mint julep cocktails. The peppermint leaf is rarely used in cooking, but the oil is used for making sweets and medicinal flavourings. Pennyroyal used to be a favourite in black puddings and herb teas.

Oregano - A herb used in many Mediterranean cuisines - especially those of Italy and Greece. The flavour is similar to Marjoram but stronger and the leaves are larger and darker. It will enhance many meat dishes and it is often added to salads, pizza and tomato based dishes.

Flat & Curled Parsley - An essential part of a bouquet garni. Parsley livens up the most savoury dishes and is often used as a garnish, either chopped or as sprigs. The most familiar varieties are the curly leaved parsley and the French or flat parsley, which has more flavour. Add chopped leaves to salads, soups, sauces and cooked vegetables. It is said that if you chew it after garlic it will remove the smell.

Rosemary - Rosemary grows best in a mild climate, it is an evergreen and has lavender-blue flowers. It is a pungent, fragrant shrub with small, narrow leaves, set densely on the branches. It is often used with lamb but it can be used with other meats, in Italian dishes such as 'pasta e fagioli’ (soup with pasta and beans) and in vegetable dishes such as ratatouille or added to marinades.

Sage - A strong flavoured herb with narrow, pale grey-green leaves with a rough texture. Traditionally used with pork, live and in stuffing’s. But it can be used with any richly flavoured meat, and in cheese and tomato dishes.

Tarragon - One of the classic ‘fine herbes', there are two varieties of this herb - French and Russian. French is harder to frow but it has more flavour than the Russian. It has a distinctive flavour and shiny, narrow leaves. It is widely used in vinegars, soups, stuffings, sauces and salad dressings. Also good with roast meat, poultry dishes and fish.

Thyme - This is one of the favourite of the robust herbs and is indispensable to most stocks, sauces, stews and braisings. It should be used in a bouquet garni. The small dark green bushy leaves have a strong flavour, so use with care! Try combining with meat, fish, soups, stews and vegetables.