Seasoning and Flavoring Ingredients

The preceding discussion of flavor building concerns all ingredients that add flavor to or change the flavor of a dish. These include the primary ingredients and the supporting or secondary ingredients. The remainder of this chapter is concerned primarily with herbs and spices as well as common flavoring ingredients such as onion, garlic, and mustard.

To repeat the most important concept of flavoring, the main ingredients are the primary sources of flavor. Use good-quality main ingredients, handle all foods with care, and employ correct cooking procedures. Remember that herbs and spices play only a supporting role. Badly prepared foods can’t be rescued by a last-minute addition of herbs and spices.