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Far Out Feather Dust from Mom's Spices is my new addiction. It's good on about anything and is salt-free. I found it at Fresh Market but it's also carried by several other grocery chains including Whole Foods, Acme and Giant Eagle.
I've always thought of spices as being anything from herbs, trees, leaves...all that weird stuff Columbus brought back which was used to season and preserve. Salt would definitely be a part of that usage if you ask any Portuguese fisherman. But sugar...I just think of that as a sweetener or a confection agent.!
Yeah, I guess most if us are answering OP's question in more general terms - seasoning, as "What seasoning can you use on almost anything".
Part of the point of spices is to make things taste different. If you're not doing that, what's the point of using them at all?
Because some spices / seasonings and foods will actually enhance the natural flavours of certain foods without changing their original flavours to make them taste different.
Take pure vanilla extract for instance, and what it does to delicately flavoured crustacean sea foods. Add just a few drops of vanilla to the pans or pots (or butter/oil) that crustaceans like lobsters, prawns, crabs, shrimp, crayfish are being cooked in. The vanilla will intensify the natural flavours of those sea foods to make them much more robust without changing the flavour, and you cannot taste the vanilla. But if you use just a little bit too much of the vanilla it completely eliminates the flavours of the crustaceans and the only thing you can taste is vanilla. There is a term used in cookery for using flavour enhancers to have a chemical reaction on foods that way, it's called a marriage, or marrying of flavours.
Vanilla can be used that way with many types of foods actually, and there are other substances that can be used similarly with other foods. Salt is one of them, when used in moderation it enhances natural flavours of delicate foods without changing the flavours.
...Add just a few drops of vanilla to the pans or pots (or butter/oil) that crustaceans like lobsters, prawns, crabs, shrimp, crayfish are being cooked in...
That's one of the worst ideas I've seen here. I've encountered that vile combination in a Chinese restaurant.
It's a notable French discovery and the results with lobster bisque or bouillabaisse are fabulous...
No thank you. I'd be kicked out of the kitchen if I put vanilla in my bouillabaisse, and I'd send back any bouillabaisse that contained vanilla.
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I'd be kicked out of the kitchen if I put vanilla in my bouillabaisse, and I'd send back any bouillabaisse that contained vanilla.
