
The Science of BBQ - How to Season Food: Herbs and Spices
Do you know how to season food properly? Some would say there is a science to it, a science of BBQ if you would. In this Napoleon Barbecuing Blog, let’s explore more than just salt. Herbs and spices are another component that makes for good seasoning. You need to know how to properly season the food you are cooking. Read on to learn some handy tips and tricks that will help make you a better cook and even more proficient BBQ master.
What is Seasoning?
Seasoning, when it comes to using herbs and spices, is adding ingredients to food while you are cooking to create flavour. Herbs and spices, even fats, liquids (alcohol, juices, beer, drippings), and acids can be used in this manner. They are used to create depth and nuance in your dishes. But it is all about how and when they are used that will create the unique tastes you love.
Herbs & Spices
Salt is king when it comes to seasoning anything, but there’s more to it than that. We’ve heard of the seasoning triangle, a delicate balance of salt, acid, and sweetness that will ensure every meal you taste is delicious but it’s more like a D-20 or a seasoning dodecahedron. While you probably have already been using herbs and spices in your daily cooking, this article will teach you ways to improve their use, as well as tips and tricks for buying and storing them.

What's the Difference Between Herbs & Spices?
There is a difference between herbs and spices. While they both add flavour to your dish, herbs are the leaves and tender stems of a plant that is best used when fresh but can also be found in a dried format. Spices are vegetable substances, seeds, and pods that add flavour when used. They are not necessarily spicy – they don’t cause a heat reaction when smelled or consumed, however, they do add sensations when used.

How to Get the Most Out of Fresh Herbs
Fresh herbs will become stronger and more fragrant when you bruise or crush them. You are breaking down the cell walls and releasing the oils from within. You can use more fresh herbs than you can with dry, as dried herbs are 2 to 4 times stronger, though that doesn’t make them better as dried herbs also lose their potency as they age. Add either one of these to a cook near the beginning to ensure that the flavours have time to blend and merge.
How to Get the Most Out of Spices
Spices are different from herbs. They should be tempered or toasted so that the volatile compounds are released. When cooked, especially in oil, the volatile compounds – molecules that make up scent and flavour – are released and infused into the hot oil. If the oil is used for cooking, it will perfume and coat the food being cooked. When using larger whole spices like allspice berries, cardamom pods, and cinnamon sticks, a little will go a long way. You don’t need much of them to make an impact on any blend you are creating.
When you toast or temper spices, it’s all about heat regulation. Much like when you are cooking certain things, the items that take longer – whole spices - should go in first and be cooked longer. More delicate spices should go in at a lower temperature, and finally, if you have powders to add to the mix, because you can temper them too, they should be done off-heat while the pan is still hot. This is because they have, very likely, already been toasted in the process of becoming a powder.

Pepper is a spice, and it goes with salt in the same way as the synergy created when combining peanut butter and chocolate. Unfortunately, pepper oxidizes and loses its flavour quickly once it’s been cracked. This is why you should use freshly ground or cracked pepper. This will ensure that it tastes more floral, bright, and pepper-y-er. For even more flavour enhancement, try cooking the freshly cracked black pepper in oil being used for a dish instead of as a finishing touch on a dish. Instead of the crunchy hit of spice, you will have a mellow warmth that suggests the spice that pepper brings without having to crunch through a peppercorn.
How to Temper Spices with Oil
- Over medium-low heat add a tablespoon or so of neutral-flavoured oil.
- Add the hard-dried, whole spices first – cinnamon, star anise, cloves, etc.
- Once the hard spices have been cooking for a bit, add the cracked spices like freshly cracked black pepper.
- Next, add any fresh spices. This includes garlic, chili, ginger, and such.
- Finally, turn off the heat and remove the pan from the heat source, add any powdered spices or herbs that you wish to include. This can be ground herbs like turmeric and cumin.
How to Toast Spices
- Toast the whole and powdered versions of your spices in a low oven – temperatures of 260°F to 300°F (130°C to 150°C) for 15 to 20 minutes, or until they become very fragrant.
- Allow them to cool before you grind them.
Where to Use Tempered Herbs & Spices
You can use your tempered herbs and spices as the base for anything. The combinations are endless and can create flavours that you have never imagined. Depending on the combinations you can make anything that tastes from anywhere around the world.
- Combine salt, pepper, garlic, onion, and paprika for the base of a great North American flavoured rub.
- Try cinnamon, cumin, cloves, chili, garlic, and turmeric as the beginnings of something with an Indian lean.
- Adding cinnamon, fennel, cloves, Szechuan peppercorns, and cloves for a five-spice that will give some lift to any Asian-style dish.
PRO TIP: Grinding Your Spice Blends
While a coffee grinder or blender will work, it is best to use an actual spice grinder or mortar and pestle made from stone (not salt or wood). This is because the blades in the grinder are dull and will bruise the blend as it is ground creating more flavour.
Also, make sure your toasted or tempered spices are cool before you grind. Friction when grinding with a grinder or a mortar and pestle will create additional heat and could burn your spices.
Build Your Own Blend
You can and should be making your own blends of herbs and spices. When it comes to building your favourite blends, you can look to pre-packaged spices for inspiration. On the ingredients list, you will see what they have in order of most to least. Then just start mixing. You will eventually get it to the point where it is your ideal blend. Alternatively, look to chefs that specialize in the cuisine you need that herb and spice blend for. They usually have a recipe, and you can use theirs, eventually tweaking it until it becomes your own.
How to Season Food with Herbs & Spices
Sometimes less is more. Just like you can’t un-cook a steak, you can’t un-season food. When you are unsure, add a little at a time. Let the addition of spice that you just made sit for a few minutes to blend and warm before tasting, then adjust. You can always add salt and pepper to the table when serving. Include hot sauce, chili crisp, and sliced citrus to ensure your bases are covered if you underseasoned your food.

Using herbs and spices that have been tempered in fat instead of just dry on the food will also provide a better cover and flavour experience. You don’t necessarily have to use oil or temper your spices with heat if you don’t have the time. Use yogurt as a vehicle to spread that rub. It will cling to the food, and help form a crust, and the fats will provide similar experiences as you would get with tempering using heat and oil.
How to Store Herbs & Spices
Whether you’ve made your own blend or purchased pouches at the grocery store, you should always decant into a sealable, airtight container. Store your herbs, spices, and seasoning blends in a cool and dark place until you need them.

People Also Asked:
What is the General Rule for Using Herbs and Spices?
Herbs and spices are the ideal addition to any meal, the trick is to not use too many, or unharmonious combinations that will overpower the dish. When adding to any recipe, mix some in, let it cook for a moment or two, and then taste and adjust. Repeat this until you are happy. Remember that as the food cooks, these flavours will mellow and change.
How to Season Food for Beginners?
Always begin with a recipe and follow it. Then, taste as you go while you cook. Once you have mastered the recipe, then you can begin making adjustments according to your taste to make it even better.
What is the Basic Rule for Adding Seasoning?
Start with salt and build the layers with herbs and spices. By tasting while you are going, you can begin to add more seasoning, herbs and spices that mesh well with the flavour profile you are trying to create.
Can You Sprinkle Dried Herbs on Food?
Sprinkling dried herbs on top of your food once it’s cooked will lend a texture and flavour that can be unpleasant. Instead, you want to use fresh herbs to finish a dish. This will lend brightness and beauty to your food. When cooking and using dried herbs and spices, you want to add them during the cooking process. This will allow them to blend into the finished dish for a pleasing flavour. Dried herbs, ones that are still solid like parsley and rosemary, will soften and break down during the cooking process.
Master the Art of Seasoning!
Now that you’ve learned the science and artistry behind seasoning, it’s time to experiment with your own herb and spice blends. Whether you’re barbecuing a steak or creating a bold new flavour profile for your favourite dish, the key to success is patience and practice. Get creative and let your taste buds guide you as you master the perfect seasoning technique. Happy grilling, and may your flavours always shine! What are your favourite herb and spice combos? Do you make your own or buy pre-made? Share your favourite spice blends, recipes, and photos with us on social like our Facebook and Tiktok pages using the hashtags #NapoleonEats and #NapoleonBBQs.
