The Art Of Seasoning

The art of using herbs and spices is learning how much to add and how to combine flavours. Several guidelines suggest amounts to use in developing recipes: Use strong, pungent spices such as red pepper in small amounts. More delicate seasoning can be used in greater amounts without ruining the final product. Although the herb or spice should enhance and not overpower the flavour, cultural preferences will influence your decision.

Start with a tested recipe. After it has been prepared, decide if more or less seasoning is needed for the next time. Spice and herb companies recommend about 1/4 teaspoon (a pinch) of spice per pound of meat or pint of liquid when creating recipes. Only use 1/8 teaspoon of stronger seasonings such as red pepper and garlic. Remember, it is easier to add more than to try to compensate for too much.

More than one herb or spice can be used in a recipe. When creating a recipe, start by using only one or two choices. As you gain experience in cooking with herbs and spices, taste will tell if others might be added.