Seasoning & Spice Guide
Understanding when, how, and why to season transforms cooking from following instructions to truly understanding flavor.
Bright & Herbaceous
Fresh Herbs
Fresh herbs fall into two camps: hardy herbs (rosemary, thyme, oregano) that can withstand heat and should go in early, and tender herbs (basil, cilantro, parsley, dill) that should be added at the very end or used raw as a finishing touch.
Basil
Sweet · Peppery · Anise-like
The soul of Italian and Thai cooking. Never cook it for long — heat turns it dark and bitter. Tear leaves by hand instead of cutting to preserve their delicate oils.
Thyme
Earthy · Woody · Subtle mint
A hardy herb that deepens over long cooking times. Essential in French cuisine, roasted meats, soups, and beans. Fresh sprigs can go right into the pot — the leaves will fall off during cooking.
Cilantro
Bright · Citrusy · Polarizing
A finishing herb — add it at the last moment or use raw. The stems are packed with flavor and should be chopped and used along with the leaves. If you're in the "soap" camp, flat-leaf parsley with lime is a decent substitute.
Rosemary
Pine · Camphor · Resinous
Powerful and assertive. A little goes a long way — chop it finely to prevent woody, needle-like pieces in the finished dish. Extraordinary with roast potatoes, lamb, focaccia, and grilled vegetables.
Essential Knowledge
Understanding Salt
Salt is not a flavor itself — it's a flavor amplifier. It suppresses bitterness, balances sweetness, and makes every other ingredient taste more like itself. Using salt well is the single biggest difference between home cooking and restaurant cooking.
Different salts have different densities. A tablespoon of fine table salt is roughly twice as salty as a tablespoon of Diamond Crystal kosher salt. If a recipe doesn't specify, assume it was written for kosher salt. When in doubt, add less and taste — you can always add more, but you can't take it back.
The Acid Test
If your dish tastes flat but you've already added plenty of salt, it probably needs acid, not more salt. A squeeze of lemon, a splash of vinegar, or a spoonful of yogurt can wake up a dish in ways that salt alone cannot.