Seasoning is the process of imparting or improving flavor of food. Seasonings include herbs, spices, and all other condiments, 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.Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938)) 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, kosher salt (a coarser-grained salt) is rubbed into chicken, lamb, and 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.

Infused Oils is another method of seasoning. There are two methods for doing an infusion — hot and cold. Olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils. Infused oils should be kept refrigerated.

Escoffier

In Le Guide culinaire,Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion Auguste Escoffier divides Seasoning and Condiments into the following groups:

Seasonings:

1. Saline seasonings—Salt, spiced salt, saltpeter.
2. Acid seasonings—Plain vinegar, or same aromatized with tarragon; verjuice, lemon and orange juices.
3. Hot seasonings—Peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.
4. ''Saccharine seasonings—Sugar and honey.

Condiments:

1. The pungents—Onions, shallots, garlic, chives, and horseradish.
2. Hot condiments—Mustard, gherkins, capers, English sauces, such as Worcestershire, Harvey, Ketchup, etc. and American sauces such as Chili, Tabasco, A-One, Steak sauce, etc.; 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 margarine).