Seasonings and Spices

Salt is usually not added when making stocks. Stocks are never used as is but are reduced, concentrated, and combined with other ingredients. If salt were added, it might become too concentrated. Some chefs salt stocks very lightly because they feel it aids in extracting flavor.

Herbs and spices are usually tied in a cheesecloth bag called a sachet d’épices (sa-shay day peace; French for “spice bag”), often called simply sachet for short. The sachet (Figure 8.1) is tied by a string to the handle of the stockpot so it can be removed easily at any time.