Seasoning is the practice of adding ingredients, such as herbs, spices, salts, acids, and other aromatics, to enhance the flavor and aroma of a dish.
Herbs and spices are the most common seasonings: herbs are the leafy parts of plants (basil, rosemary, thyme, oregano), while spices come from dried seeds, roots, bark, or berries (black pepper, cinnamon, cumin, chili powder). Salt enhances and balances other flavors; acids like vinegar, lemon juice, or wine brighten richness; aromatics such as garlic, onions, and ginger build a flavor base.
Regional seasoning combinations define many cuisines: garam masala in Indian cooking, chili peppers with cumin and oregano in Mexican cuisine, and soy sauce, rice vinegar, and sesame oil in East Asian cooking.
Timing matters: salt added early penetrates the food, while seasoning added at the end gives a brighter, more immediate burst of flavor.