About Seasonings

Seasonings are one way to vary your meals.  Even hamburger seasoned with chili powder and cumin is a different experience than hamburger seasoned with garlic and oregano.  

• I should start at the beginning:  Salt is the first seasoning I would consider.  People on salt-restricted diets may be seeking a substitute--I haven't found one.  Nothing quite does what salt does.  It's not that food can't be appetizing without salt, but salt brings out flavors unlike any other ingredient.  You may be able to reduce the amount and get a satisfactory result.  My husband often criticized my cooking because he thought I didn't use enough--It's a matter of taste.
• When I was younger, I didn't care for garlic, but as I have matured, my taste for garlic has changed.  Some of the professional chefs say you can't use too much garlic.  Again, it is a matter of taste.  Garlic is relatively cheap.  Buy a shaker of garlic powder and try it on a few things.  I don't like the garlic salt because I risk over salting when I use it.
• I really like basil, especially with tomatoes.  There is something very harmonious in that combination.  If you really want to make a can of tomato soup shine, sprinkle basil in and stir.  Pour it in the bowl and add a teaspoon of sour cream.  Great on a cold night!  Sprinkle a few flakes on a plate of sliced tomatoes--good.
• Oregano is one of the spices you will find in Italian food.  It is easy to use the shakers to add a little lift to a frozen dinner or pizza.  Be cautious until you know how much it's safe to add.
• Chili powder and cumin offer the same option for Mexican food.  Chili powder is not extremely hot, but it is spicy.  If you really want hot, try ground red pepper.  Be very cautious!!

Spices lose their potency over time.  Many professional cooks say that spices should be replaced every six months.  Heed their advice.  For those of us who do not cook for a living, we might take it a little slower:

1. Buy small containers.
2. Check them often for evidence of bugs and weevils.
3. Discard immediately if the color or taste changes.

There are other ingredients that add interest and flavor to meals that we don't usually consider flavorings.  

• The kind of oil or fat you use for cooking has a dramatic level of flavor.  Olive oil has a very different taste than butter.  Bacon grease is excellent with any kind of greens, peas or beans.   Experiment a little and see what you can do with it.
• Carol tells me often of the importance of acid to balance a dish.  Vinegar is available in a wide variety of flavors.  Try them one at a time.  Begin with Balsamic vinegar.  Use them is salad dressings and marinades.  Add a few drops to a sauce. 
• Lemon juice or other fruit juice also has this characteristic.  The acid balances sweet dishes and savory dishes so that they are not over powering.

If you are a new cook trying your wings, choose one flavor and try it on different things.  See if it adds anything, makes it bitter, or peps it up.  If you are serious about cooking, keep notes.  One day you can write a blog, too.