Food – The Seasoned Art of Seasoning

“The words and works of the Lord harmonize. His words are gracious and His works bountiful. ‘He causeth grass to grow for the cattle, and herb for the service of man’ [Psalm 104:14].
How liberal are the provisions He has made for us.”
“Ellen G. White Comments,” Seventh-day Adventist Commentary, vol. 3, 1152.

Herbs and spices are aromatic vegetable products used to season and flavor foods, with herbs having more subtle flavors than spices. Herbs are usually derived from the leaves of aromatic plants of the Temperate Zone, whereas spices come from the root, bark, stem, leaf, bud, seed or fruit of aromatic plants that grow in the tropics. Skillfully and judiciously used, herbs and spices provide the family chef with a keyboard of happy notes that make humdrum cooking sing with flavor. …

The key to good seasoning is blended flavor, with the flavor accents mutually compatible, following one another in proper order, and having the right emphasis or intensity. Flavor harmonies are not always easy to achieve, but they can be most rewarding. The first and last flavor impressions are the most important, and a pleasing aftertaste is the ultimate goal of all good seasoning. The speed with which a specific flavor note appears depends on the nature of the seasoning, on the quantity of seasoning used, and on the sensitivity of the person who does the tasting. … Natural flavors are often blends of two or more simple flavors. Naturally occurring flavors may either be intensified or subdued—according to the desired effect. To strike happy notes on the flavor keyboard:

Use restraint. Dried herbs are stronger than fresh herbs, and a smaller amount is needed to achieve the same effect. One-fourth teaspoon of a dried herb is usually sufficient in four servings. Crush leafy herbs. Use untried spices and herbs cautiously, striving for a subtle, not-too-pronounced flavor. …

Add seasoning to cold foods well in advance of serving, to give the flavors time to blend. Hot foods require less time for flavor penetration. When possible, season hot foods during the final hour of cooking. Remember, also, that flavors are perishable.

Use spices or herbs in only one or two dishes at a meal. Some herbs and spices are entirely harmless in their effect on the body; others, when used occasionally and sparingly, have no significant objectionable effects; still others are decidedly injurious even in small quantities. Strong spices harm the delicate membranes of the digestive organs and impair their normal operation.

Dining Delightfully; Tested Recipes From Adventist Hospital Chefs, General Conference of Seventh-day Adventists and Hospital Association Medical Department, Review and Herald Publishing Association, Washington, D.C., 1968, 9.