While there are numerous ingredients to enhance the taste of the food, seasoning is one of the most baroque portions of cooking. It is added while serving the dish or often layered while cooking. The principal purpose of seasonings is to intensify the innate savour of the food without changing the whole taste altogether.
There is always a difference in taste when a poached egg is served with and without salt and pepper. The former one will definitely taste bland. Thus, when seasonings like salt, pepper, lime juice, red chilli flakes, and other seasoning blends are used in the right amount, it amplifies the palate from ‘good’ to ‘wow’!
Cooking is the art of experimenting with contrasting flavours and tastes that can accentuate a dish to attain many dimensions. It is incredible how a spice mix or seasonal blend can add extra zing to an all-new level.
A seasonal blend is a mix of spices and herbs (usually dried), when used in a certain proportion enhances the relish of a cuisine. Some of the most popular seasonal blends that are used in almost every kitchen are:
- Adobo Seasoning- How can a Latin or Spanish cuisine be complete without the adobo seasoning? It is a chef’s preferred spice mix while marinating chicken for Pollo a la Brasa or sprinkle on Esgarrat salad. The seasoning is primarily a blend of garlic powder, onion powder, oregano, salt, pepper, and red chilli. The strong garlicky flavour and the fiery red chilli sting will bump your taste buds.
- All Purpose Seasoning- From French fries to grilled chicken to mashed potato to crab curry, you can use all purpose seasoning in everything. The smoky and spicy flavour of the seasoning can boost a kick in any platter. The secret lies in its spice mix consisting of smoked paprika, crushed black pepper, kosher salt, garlic powder, celery, coriander, and onion powder. It is every kitchen’s need to cast up remarkable depth to all the savoury dishes.
- Seafood Seasoning- A marvellous blend of terrific broad spectrum flavours, seafood seasoning is the ideal pair to harmonize with crawfish, crab, lobster, squid, and even meat and poultry cuisines. It is a total winner at your dinner table! The mix of celery seed, bay leaves, mustard powder, paprika, red pepper, black pepper, cinnamon, cardamom, clove, and ginger pours a burst of flavours that conquer all your senses.
So, what is it you are cooking today with any of these seasonings?
Store charge high prices for the seasoning mixtures and spice blends, and many of those contain a fair amount of salt and filler.
From seasoning roasted vegetables and potatoes to making the perfect barbecue rub, you probably have everything on hand to make these blends for a fraction of the cost of buying them in the store.
The best part is, besides the money savings, you can control the amount of salt - ideal for people with high blood pressure or anyone looking to lower their salt intake.
An Italian season blend:4 parts basil3 parts garlic powder2 part each: oregano, onion powder, and parsley1 part each: thyme and rosemaryShake well combine and store in an airtight container.
For a perfectly smoky barbecue rub, here's a greater starting blend:4 parts dark brown sugar2 parts: black pepper, cumin, onion powder, and paprika1 part: salt, garlic, ground mustard (optional), cayenne Taco, Fajita, or Burrito seasoning mix:3 parts: flour and paprika2 parts: garlic powder and chopped onion1 part: cumin, oregano, chile powder, chives, and cayenne (optional) Mexican seasoning blend (great for pork and chicken):3 parts: chile powder (ancho works well, but any will do)2 parts: garlic powder, onion powder, paprika1 part: cumin, cayenne, salt, and Mexican oregano Being able to use some common spices and basic pantry staples will really help you boost your flavor profiles in cooking and save you a lot of money.
These are just a few of my favorite seasoning blends and I tend to make a large batch of each and store in glass jars, and just use a tablespoonful or two when I'm cooking.GOURMET MONTREAL CHICKEN SEASONING BLENDThe Italian seasoning goes well on a pork tenderloin, roasted potatoes, any roasted vegetable or squash, as the spice base for a marinara or Bolognese (meat) sauce, or even sprinkled on bread cubes that I toast for homemade croutons.