Are we adding flavour in moderation with everything but Salt ?

Hi everyone. Several readers have questioned the heading - The Art of Flavour in each issue of the Epicurean Post.

Simply, the heading came from my observation that maybe we are much too timid when adding flavour to favourite recipes.

From this I don't suggest just bunging in handfuls of spices and herbs, any old way, without regard to proper flavour balance, That will not will not make things right.

Rather, my point is, and taking the balance thing a bit further, the spices giving the flavours need to relate and complement each other when adding the extra flavour lift. Without the need for salt.

The problem, as I see it, is we don't use enough spices, lemon, olive oil or the wonderfully proper cheeses in whatever the dish being prepared. Flavour should be an essential part of the recipe.

Flavour should add excitement, not merely contribute a faint flavour mist in the background.

Think how often you have you seen a recipe suggesting a half teaspoon of, say, Allspice or Cumin when clearly a half teaspoon will do little to lift the flavour starting point of meat, poultry or a favourite sauce.

We should be bold and allow our spices, butter, lemon, cheese or virgin olive oil the space to give that exciting flavour lift our recipes deserve.

You might have noticed the flavours in our wonderful Spice Road Spices Spice Seasonings are all farm gate real produce. Not the tear off the top packets full of highly doubtful synthetic, salt laden flavour inhancers from the supermarket

And returning to the top heading: Not to use salt as a flavour substitute.

www.spiceroadspices.com.au