Seasoning Guide: Spices, Herbs, and Flavor Building

Seasoning works best in layers

Great flavor usually comes from small additions at multiple points, not one big adjustment at the end.

Season early to build a base (salt, aromatics, spices), then season again at the end to brighten and balance (salt, acid, fresh herbs).

This approach makes food taste more “complete” because each component is seasoned, not just the final bowl.

Spices: bloom them for deeper flavor

Many dried spices taste better when briefly heated in oil (often called blooming). This releases aroma compounds and makes the flavor feel fuller.

Use medium heat and short time — 15 to 45 seconds — and avoid burning. If spices burn, they can taste bitter.

If you’re nervous, add spices with onions or another ingredient that adds moisture and buffers heat.

• Bloom: cumin, paprika, curry powders, chili flakes.
• Gentle additions: cinnamon, cloves (easy to overpower).
• Finish with: flaky salt, black pepper, citrus zest, fresh herbs.

Herbs: know when to add them

Herbs have two jobs: structure and freshness. Sturdy herbs (rosemary, thyme) hold up to heat and work well early. Tender herbs (cilantro, parsley, basil) are best near the end.

If you add tender herbs too early, they can lose their bright flavor. If you add sturdy herbs too late, they can taste raw and woody.

If you only buy one herb bundle, choose parsley — it works in many cuisines and adds freshness without dominating.

Salt and acid: the two most important adjustments

If something tastes flat, you usually need salt, acid, or both. Salt clarifies flavor; acid brightens and balances heaviness.

Add them in small increments, stir, and taste. Overcorrecting is the easiest way to ruin a dish.

A helpful strategy: adjust salt first, then add a small splash of acid.

Build a small spice kit you’ll actually use

A huge spice rack is not required. A small, well-used set is better than a large, stale set.

Choose spices that match the flavors you cook most often, then add one new spice at a time as you learn.

Store spices away from heat and light, and buy smaller amounts if you don’t cook with them frequently.

• Everyday: garlic powder, onion powder, paprika, cumin, chili flakes.
• Versatile blends: Italian seasoning or herbes de Provence.
• Optional upgrades: smoked paprika, curry powder, za’atar, sumac.
• Fresh basics: black pepper, kosher salt.