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.
 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,
sea salt (a coarser-grained salt) is rubbed into
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.