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Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavor. ==General meaning== Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, ''Larousse Gastronomique'' states that ''"to season and to flavour are not the same thing"'', insisting that seasoning includes a large or small amount of salt being added to a preparation.〔''Larousse Gastronomique'' (1961), Crown Publishers (''Translated from the French, Librairie Larousse, Paris (1938)'')〕 Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, seasalt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavor. Other seasonings like black pepper and basil transfer some of their flavor to the food. A well designed dish may combine seasonings that complement each other. In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked. In some cultures, meat may be seasoned by pouring sauce over the dish at the table. A variety of seasoning techniques exist in various cultures. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Seasoning」の詳細全文を読む スポンサード リンク
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