Whois & Analysis for psseasoning.com

The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt.

Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavor.

General meaning.

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.

Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish.

Sometimes, spices may be ground into a powder for convenience.

Many spices have antimicrobial properties.

This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling.

Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.

In general use, herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties.

Culinary use typically distinguishes herbs from spices.

Herbs refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are produced from other parts of the plant (usually dried), including seeds, berries, bark, roots and fruits.

Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat.

Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.

The ways or types of cooking also depend on the skill and type of training an individual cook has.

Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.

Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.