Checklist: Building Flavor with Herbs, Spices, and Seasonings
Salt, Fat, Acid Fundamentals
Assess salt level at different stages of cooking
Choose appropriate fat for the dish (neutral, flavor-forward, animal)
Identify acid needs (brightness, balance, cutting richness)
Taste and adjust throughout cooking process
Balance flavors before serving
Salt Usage
Select appropriate salt type for the dish:
Table salt (for baking)
Kosher salt (for cooking)
Sea salt (for finishing)
Specialty salts (for specific applications)
Salt in layers throughout cooking
Salt from a height for even distribution
Properly salt pasta/cooking water
Adjust final salt level before serving
Fat Application
Choose fat with appropriate smoke point for cooking method
Use fat to bloom spices when appropriate
Consider fat as flavor carrier, not just cooking medium
Finish dishes with quality fats when appropriate
Balance fat with acid to prevent heaviness
Acid Selection
Choose appropriate acid for the dish:
Citrus juice (lemon, lime, orange)
Vinegar (appropriate variety for dish)
Wine
Fermented ingredients (yogurt, buttermilk)
Add acid at appropriate time:
During cooking for mellower acidity
At the end for brightness
Both for complexity
Taste and adjust acid level before serving
Herb Selection & Preparation
Identify appropriate herbs for the dish
Determine whether to use fresh or dried herbs
For fresh herbs:
Wash and thoroughly dry
Remove tough stems if needed
Chop or tear appropriately
Add delicate herbs at end of cooking
Add hardy herbs earlier in cooking
For dried herbs:
Check freshness (aromatic, not dusty)
Add early in cooking process
Use approximately 1/3 the amount of fresh
Spice Selection & Preparation
Identify appropriate spices for the dish
Check spice freshness
Toast whole spices when appropriate
Grind spices as needed
Bloom spices in fat when appropriate
Balance spice flavors (no single spice dominates)
Consider toasting and grinding your own spice blends
Building a Spice Collection
Assess current spice inventory
Identify gaps in essential spices
Purchase spices in appropriate quantities
Store spices properly (cool, dark, airtight)
Date spices when purchased
Plan to replace ground spices every 6-12 months
Flavor Layering Process
Create base layer with aromatics
Add depth with spices, dried herbs, umami elements
Incorporate main ingredients
Adjust with salt and acid during cooking
Finish with fresh herbs, additional acid, quality oil
Tasting & Adjusting
Taste throughout cooking process
Assess salt level
Assess depth/richness
Assess brightness/acidity
Assess complexity
Assess balance
Make final adjustments before serving
Cuisine-Specific Flavor Profiles
Identify key flavor components of target cuisine
Gather appropriate herbs and spices
Understand traditional cooking techniques
Balance flavors according to cuisine traditions
Taste and adjust to authentic flavor profile