How much to add? There is no set rule or formula for adding seasoning and flavoring to foods. The freshness of herbs and spices will influence how much should be added, and evaporation of liquid during heating will concentrate what is already present. Read more »

Breading and batters enhance the flavor and moisture retention of many foods. Most foods coated in this manner are deep-fried, pan-fried, or sauteed to give them a browned, crisp outer texture. The flours most frequently used for breading are either wheat or corn based. Read more »

Oil extracts can be used as food flavorings. These essential oils are obtained from natural sources such as flowers (orange), fruits (orange, lemons), leaves (peppermint), roots (garlic), bark (cinnamon), buds (clove), and nuts (almonds, vanilla beans). Read more »

Oil extracts can be used as food flavorings. These essential oils are obtained from natural sources such as flowers (orange), fruits (orange, lemons), leaves (peppermint), roots (garlic), bark (cinnamon), buds (clove), and nuts (almonds, vanilla beans). Read more »

MSG or monosodium glutamate is a compound that does not fit into any particular seasoning category. It influences flavor without contributing any flavor of its own. Read more »

The value of salt was esteemed so highly in ancient times that the word “salary” is derived from “salt”. Salt or sodium chloride is the second most frequent food additive by weight. Read more »

Pepper is just behind salt in popularity as a seasoning. Pepper is added most frequently to meats, soups, sauces and salads. Ground black or white pepper comes from the berries of a tropical climbing shrub. Read more »

The most nutritious and beautifully presented meal in the world cannot be enjoyed unless it tastes good. Enhancing the flavor of foods is an art that is critical to the acceptability of foods, and a restaurant can suceed or fail depending on how that art is practiced. The most common reason for consumers to reject food is unacceptable flavor. Seasonings and flavorings help food taste its best. They are rarely, however, capable of redeeming foods that are not of good quality to start with or of rejuvenating foods that have lost their quality during preparation. Example, no amount of cinnamon will raise the flavor of an apple pie made from frozen apple slices to the level of one made from fresh and juicy apples.