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Ingredient
Process of supplementing food via herbs, salts, or spices
Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour.
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Keep fresh herbs alive 3x longer — water reservoir design
Tiny brass mortar — crack whole spices, peppercorns, cardamom
High-heat seasoning oil — build patina on woks and carbon steel
Rolling key opener for tinned fish — clean opening, no sharp edges
“In II, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-6-methyl-2(2H)-pyranone (seasoning-like), 5-methyl-2-furfurylthiol (roasty, coffee-like), 2-furfurylthiol, and 5-acetyl-2,3-dihydro-1,4-thiazine appeared with the highest flavor dilution (FD) factors among the 18 compounds detected by HRGC/O.”
3-hydroxy-6-methyl-2(2H)-pyranone → has → seasoning-like odor
“The sensory evaluations demonstrated that the aroma descriptions of a cooked potato-like note and a caramel-like/seasoning-like note were evaluated as high scores with no significant differences among the five soy sauces.”
caramel-like/seasoning-like note → evaluated → high scores
“High OAVs were determined for the seasoning-like smelling 3-hydroxy-4,5-dimethyl-2(5H)-furanone”
3-hydroxy-4,5-dimethyl-2(5H)-furanone → has → seasoning-like smell
“The major food groups contributing to dietary sodium intake were seasonings (1,852.9-2,435.9 mg/d), vegetables (1,425.6-1,792.1 mg/d), grains (482.2-778.1 mg/d), and fish and shellfish (257.2-351.4 mg/d).”
seasonings → contribute → 1,852.9-2,435.9 mg/d
“Aqueous solutions of 2 were described by the descriptors umami, seasoning, and bouillon-like.”
N-(1-deoxy-d-fructos-1-yl)-l-glutamic acid (2) → described by → umami, seasoning, and bouillon-like