Salt and Pepper are the most common seasonings.
The ancient Greeks recognized nine flavors: sweet, salty, sour, bitter, astringent, dry, pungent, vinous and oily. Making your own seasonings requires research. Seasonings blend harmonious herbs and spices that intensify the flavor of a dish through both taste and aroma. Mixing seasonings together enhances the natural flavor of food, bringing out the best flavor, and not masking the natural flavor. Common seasonings include: rosemary, basil, thyme and oregano. Common spices include: cinnamon, clove, allspice and nutmeg.
Instructions
Processing
1. Learn the tastes and aromas of herbs and spices by mixing 1 tsp. of softened cream cheese with 1/2 tsp. of minced herbs. Taste each herb and spice separately to identify your taste preferences.
2. Place the fresh stemless herbs or seeds in the bowl shaped container, or the mortar. Use the rounded, oblong pestle to grind and pulverize herbs and spices.
3. Ingredients in Chinese Five Spice Powder include star anise and fennel.
Press the pestle against the side of the mortar. Grind the herbs or seeds with the pestle in a circular motion until the ingredients are crushed to the desired consistency. Use the mixed herbs and spices immediately or freeze.
Fresh Herbs
4. Place herb stems in 1 inch of water in the refrigerator.
Buy herbs that have no signs of wilting or browning. Store in the refrigerator for up to five days.
5. Create a "bouquet garni" with fresh herbs and a sheet of cheesecloth. Tie 3 sprigs of parsley or chervil, with 1/2 a bay leaf and 1 tsp. of both marjoram and thyme.
6. Tie the bag together with a string for use in future recipes.
Dried Herbs
7. Dried spices require a short cooking time to release flavors.
Mix dried herbs together in a jar for easy use.
8. Label seasoning blends for future use. Note on the label what type of food each herb blend is intended for.
9. Seal the jar tightly and store for up to six months in a cool dark place.
Infused Oil
10. Infused oils make wonderful gifts.
Tie a string around assorted fresh herbs or spices and place in a wide mouth jar. Add cloves of peeled garlic or peppercorns to the jar. Fill the jar with vegetable or olive oil, cover tightly with a lid.
11. Place the oil in the refrigerator for at least one to two weeks.
12. Strainers remove parts of the seasonings that will go bad with time.
Remove the herb by straining the oil mixture. Discard the herbs, garlic and peppercorns. Strain the oil into a fresh bottle. Secure with a lid and refrigerate. Use infused oil for cooking or salads.
Salt
13. Spice up your salt with dried or powdered herbs.
Combine salt with herbs such as dried onion, garlic and celery seed to create a seasoned salt mix.
14. Release the aroma of herbs by rubbing herbs between your thumbs.
Mix salt with various dried herbs and spices, such as pepper, white pepper, cayenne, nutmeg, cloves, cinnamon, bay leaves, sage, marjoram, thyme or rosemary.
15. Add 1 tsp. each of the other herbs and spices. Shake well.
16. Preheat the oven to 200 degrees Fahrenheit. Combine 1 1/2 lbs of fresh mortar crushed herbs with 1 cup of non-iodized sea salts.
17.Turn off the oven and place the herbed salt mixture in the oven on an aluminum tray or baking pan.
18. When the herbs are cool, transfer to a small jar.
Allow the herbs to dry out. Remove the tray from the oven when the herbs crumble.
19. Store in a jar with a tight lid in a cool, dry place. Allow the herbs to blend with the salt for two weeks for the best flavor.
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