Are your meals not turning out the way you expected, even when you follow the recipe? If your dishes seem off-balance and don’t taste like restaurant food, you might think you don’t have a talent for seasoning.
“You can discover how to season by doing a lot of experimentation on your own,” says Philipp Vogel, director and head chef at Orania.Berlin, a hotel and restaurant located in Berlin.
In other words, consume and experience a wide variety of flavors. “I consistently advise my trainee chefs: the most essential instrument in the kitchen is the spoon,” Vogel explains.
Besides improving your sense of taste, home cooks can also gain from fundamental knowledge and guidance provided by experts. A chef and a spice expert share their insights on some of the most crucial questions:
What are the essential spices that should always be available?
Salt and pepper are probably common in every kitchen, as they are necessary. However, spice expert Manuela Mahn explains, “Salt is not classified as a spice because it is a mineral.” According to her, spices are always derived from plant parts.
She suggested using unprocessed, natural salt that does not contain anti-caking additives. Regarding pepper, both Vogel and Mahn preferred freshly ground pepper from a mill or mortar—never pre-ground powder.
A well-known item in the spice rack, paprika powder is a favorite among professionals, available in sweet or smoked varieties. For Mahn, who operates a spice academy in Bamberg, Germany, additional must-have spices are nutmeg, cloves, caraway, juniper berries, and bay leaves.
For individuals who like spicy food, chili is essential, whereas turmeric and cardamom are suggested for those who prefer Asian and Middle Eastern dishes.
Next, consider the realm of herbs: basil, thyme, rosemary, oregano, marjoram, and dill can be cultivated fresh on a balcony or bought in dried form. Chef Vogel notes, “Dried savory not only pairs well with beans but also enhances meat and fish dishes.”
It can be challenging to make broad statements about which spices complement specific dishes. Nevertheless, Vogel offered a piece of advice he shares with his chefs: “Cook by color.” Ingredients that share the same hue often blend well in terms of taste.
Is it important to use whole spices instead of ground ones?
Purchasing whole spices and grinding them yourself might appear unnecessary, particularly for those new to cooking. Nevertheless, as noted by spice expert Mahn, it’s definitely worth the effort.
Taking pepper as an example, she explains, “A peppercorn is similar to a tiny fragrance vault. It holds essential oils that provide the pepper with a delicate citrus flavor and a touch of woody undertone.”
To obtain not only heat but also these subtle fragrances, the oil cells must be ruptured, which occurs in a mortar or mill. In pre-milled spice powders, these “aroma reservoirs” have already been opened during the grinding process, yet the strength is not as pronounced as when ground fresh.
There is another benefit to grinding your own spices. “You get to work with the texture and sensation of the spices,” Mahn explains. Grinding allows you to determine the coarseness or fineness of the spice. A range of textures, including some crunch, can enhance the enjoyment of a dish.
However, there are exceptions to the rule: turmeric, cinnamon, and paprika are challenging to grind at home. In such cases, using pre-made powders is necessary, Mahn explains.
When is the appropriate moment to add seasoning?
Regarding this issue, experts do not have a unanimous opinion. Spice expert Mahn recommends cooking the dish fully, taking it off the heat, and then adding seasoning. The essential oils in spices begin to evaporate when exposed to temperatures exceeding 25 degrees Celsius, which can cause the fragrance to fade — a result that should be prevented, particularly when using freshly ground spices, she explains. She also suggested adding spice powders at the very end.
Chef Vogel, conversely, liked to add seasonings to certain dishes early on. For instance, curry mixes truly release their full fragrance when mixed with fat, which is why he cooks them in a small amount of butter or oil along with onions in the pan. He applies the same method with paprika but cautions, “Be cautious with the heat.” He uses a lower flame to avoid burning the spices.
So, what should newcomers do? “Cooking is always about experimenting!” Vogel states.
What is the appropriate level of spiciness?
Recipes frequently mention: “season to taste.” However, how do you achieve the perfect balance? “Begin slowly and add more if required.” For two servings in a pot or pan, Mahn suggests starting with a small amount of each spice — just enough to fit between your fingers — then tasting and making adjustments as needed.
Vogel suggests taking a more daring approach. “It’s a type of boundary experience: ‘How much seasoning can I really use?’ You can only discover this by sometimes adding too much.”
Of course, you shouldn’t intentionally create a dish that’s not edible. However, conquering the fear of using too much seasoning is essential for becoming skilled in flavoring, he explains.
What is absent when a meal lacks harmony in flavor?
When a dish feels incomplete, the usual reaction is to add more salt. Nevertheless, there are alternative methods to elevate the flavor. “Frequently, what’s missing is umami, providing that last burst of taste,” explains Mahn. “That rich, hearty flavor.” You can obtain this using common ingredients such as soy sauce, Parmesan cheese, dried tomatoes, celery powder, or lovage.
Vogel states, “I’m also a huge fan of acidity since it introduces a specific freshness and counteracts dense textures, such as a thick sauce.”
Zesty citrus peel and juice, along with apple cider vinegar or balsamic vinegar, can enhance a dish beautifully. These components are commonly utilized in restaurant kitchens as well.
“You don’t necessarily need to add seasoning every time; you can also intensify and amplify the flavor by incorporating fat—such as oil or clarified butter,” Vogel explains.
His unique suggestion: lime-infused olive oil. “It brings together fat, a flavor booster, and acidity, giving dishes a touch of brightness and heat.”
