174b—Seasoning and Condiments

Seasonings are divided into several classes, which comprise:—

1. Saline seasonings.—Salt, spiced salt, saltpetre.

2. Acid seasonings.—Plain vinegar, or the same aromatised with tarragon; verjuice, lemon juice, and common- or Seville-orange juices.

3. Hot seasonings.—Peppercorns, ground or concassed pepper, or mignonette; paprika, curry, cayenne, and compound spices.

4. Saccharine seasonings.—Sugar and honey.

Condiments are likewise subdivided, the three classes being:—

1. The pungents.—Onions, shallots, garlic, chives, and horseradish.

2. Hot condiments.—Mustard, gherkins, capers, English sauces, such as Worcester, Harvey, Ketchup, Escoffier’s sauces, &c.; the wines used in reductions and braisings; the finishing elements of sauces and soups.

3. Fatty substances.—Most animal fats, butter, vegetable greases (edible oils and cocoanut butter).

Remarks.—In cookery it should be borne in mind that both excellence and eatableness depend entirely upon a judicious use and a rational blending of the aromatics, seasonings, and condiments. And, according as the latter have been used and apportioned, their action will be either beneficial or injurious to the health of the consumer.

In the matter of seasoning there can be no question of approximation or half measures; the quantities must be exact, allowing only of slight elasticity in respect of the various tastes to be satisfied.