Seasoning Versus Flavoring
Building Flavor and Complimenting Foods
There is a difference between seasoning a food and flavoring a food. Learn what the differences are and how to apply both with the best result and the tastiest food.
What’s the difference between seasoning and flavoring? How do these differences affect your food, its flavors and textures? Actually, that is a rather complex discussion. Seasonings are distinct from flavorings. Sometimes, they co-habit in a recipe to influence foods by differing degrees, while other times only one seasoning or flavoring is present so that the food may stand-alone in its natural texture and palate.
A few definitions to clarify:
- Seasoning – enhancing the food’s natural flavor. (Salt)
- Flavoring – introducing a new flavor to a food by altering or modifying the food’s original flavor. (Alcohols, acids or fresh herbs) Usually requires the application of heat (cooking) in order to deliver attributes to the food and alter its form and flavor.
A few seasoning and flavoring tips:
- Don’t add much seasoning at all to a liquid that you are going to reduce (cook down) – the flavors in that liquid will only become more concentrated as it reduces in volume.
- Don’t add salt to kidney, pinto or black beans before cooking this toughens their skins significantly.
- Too much cooking equals loss of nutritional value, texture and flavor.
Some of the most common flavorings:
- Acids - - citrus juices (lemon, lime and orange); tomatoes and vinegars (apple cider, distilled, white wine vinegar, rice wine vinegar, etc.,)
- Liqueurs and liquors - Kahlua, Irish Cream, Amaretto, etc., liquors (rum, sherry, brandy, whisky, etc.,)
- Herbs – basil, oregano, bay, etc.,
- Spices – garlic, paprika, allspice, nutmeg, etc
- Seeds and Nuts - – poppy, sesame, pumpkin, almond, etc.,
- Sugars – simple syrup, maple syrups, brown sugar, caster sugar, etc.,
- Other – liquid smoke; Worcestershire sauce, etc.,
Many chefs will argue that the method of cooking should be considered a seasoning as it enhances the food’s natural flavors – while others contend that by changing the temperature and moisture content of a food you are, in fact, altering it’s interpretation thereby making the cooking method a flavoring. There are elements of both seasoning and flavoring, for instance, when deciding to prepare a cut of meat by flash-frying, slow-roasting, grilling or any of the number of other preparation methods. It can be a creative, satisfying and enjoyable task to carefully select not only your meal but also the best preparation method, seasoning and flavoring suited to that product.
Whether doing raw food prep, compiling the recipe, cooking or plating, most chefs will taste the product and, typically, will season or flavor throughout each of these stages. By taste testing the raw products and all ingredients, you ensure your final product is fresh and properly presented. Flavorings require the continued application of heat for a specific period of time in order to release the benefit of the alcohol, acid or herb you are using. So, plan ahead and infuse your flavorings into your recipe in time enough to allow their full incorporation. Always taste and season your dish just before serving to ensure it is pleasing and not bland.
