The Art of Seasoning

The difference between good and great comes down to seasoning.

Five Flavor Elements

1. Salt — Enhances all flavors
2. Acid — Brightens (lemon, vinegar)
3. Fat — Carries flavor, adds richness
4. Sweet — Balances acidity
5. Umami — Savory depth (soy sauce, parmesan)

When to Season

At the Start: Salt proteins 15-30 min before cooking.

During: Aromatics early, dried spices mid-cook, delicate herbs at end.

At the End: Always taste and adjust. A squeeze of lemon transforms dishes.

Essential Spice Pantry

Salt, black pepper, garlic powder, cumin, paprika, red pepper flakes, oregano, thyme, cinnamon.

Golden Rules

• Season from height for even distribution
• Taste as you go
• Balance, don't overpower
• Acid is your secret weapon — "flat" food needs acid, not salt