Herbs, Spices and Seasonings

Here’s how to season food like a pro: 1. Taste as you go – Don’t wait until the end! Seasoning throughout the cooking process ensures balanced flavours and avoids bland food. 2. Stick to a theme – Certain flavours naturally complement each other. If you're cooking Italian, think basil, oregano, and garlic. For BBQ, smoky paprika and pepper are your best mates. 3. Build layers of flavour – Add seasoning at different stages—marinades, rubs, and final touches all play a role in making your dish sing. 4. Pair contrasting elements – A little sweet balances salty, acidity lifts richness, and a bit of heat can enhance mild flavours. 5. Salt, taste, and repeat – Salt is the backbone of seasoning. Add a little at a time, taste, and adjust to get it just right. Follow these tips, and every meal will be packed with flavour!

The difference between a condiment and a seasoning comes down to when and how they’re used: - Seasoning is added before or during cooking to enhance the natural flavours of food. It includes things like salt, pepper, herbs, and spices. Think of it as what you mix in while cooking to bring out the best in your dish. - Condiments are typically added after cooking or at the table to add extra flavour. They include things like sauces, mustard, chutneys, and relishes—basically, the fun extras you drizzle, dip, or spread on your food. So, if you’re rubbing Man Grind seasoning onto a steak before grilling, that’s seasoning. But if you're dunking your cooked steak into BBQ sauce, that’s a condiment!