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Spices and Seasonings

Spices and Seasonings


We use spices every day without even thinking about it. It is impossible to cook a single dish without spices - what we perceive as the taste of a product is in fact a mixture of the tastes of various ingredients of the dish, of which spices play the leading role. Spices are dried, fresh or otherwise processed parts of plants that are distinguished by a characteristic and pronounced taste and aroma. Due to their properties, spices are used as food additives, improving or changing the taste of the finished dish. Without spices, it is impossible to imagine the preparation of any culinary recipe, the minimum set of spices that are added to any dish is salt and black pepper. But in most cases, recipes include more than one or two spices - this allows you to create truly culinary masterpieces. In many national cuisines, sets of spices have been formed that are traditionally used in recipes. Based on them, mixtures of spices appeared that could be used without choosing individual spices each time - seasonings.


Seasoning - a mixture of spices, such seasonings as Caucasian hops-suneli, Svan salt and adjika, Indian garam masala and curry, European mixtures of bouquet garni and Provence herbs, and many other seasonings are widely known. Seasonings are used in cooking even more often than individual spices, especially when it comes to cooking at home, and not in restaurants. Each seasoning is a balanced blend of spices. There are universal seasonings that are suitable for many foods, and there are seasonings that are specifically designed for cooking certain types of dishes. Among those who cook at home, seasonings for a dish or its ingredient are especially popular. So a lot of seasonings appeared, named for their use - seasoning for meat or fish, seasoning for pilaf and other dishes.