Herbs and Spices

Use a light hand when seasoning with spices and herbs. Remember, the goal is to complement the food's flavor rather than overwhelm it. As a general rule, about ¼ teaspoon of spice is sufficient for four servings.

 For long-cooking dishes, add herbs and spices an hour or less before serving. Adding them in earlier may result in overly strong flavors. Don't use dried herbs in the same quantity as fresh. In most cases, use just 1/4 to 1/3 the amount. 

 Black pepper, garlic powder, salt, and cayenne pepper are excellent after-cooking seasonings. Onion, garlic, and black pepper are almost universal seasonings. Thy can enhance almost any dish.