Abstract
The definition of ‘seasoning’ has not changed much over the past century and a half. In 1828, Webster originally defined seasoning as:
... that which is added to any species of food to give it a higher relish; usually something pungent or aromatic, as salt, spices or other aromatic herbs, acids, sugar, or a mixture of several things.
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Further Reading
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© 1994 Springer Science+Business Media Dordrecht
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Hanas, O.P. (1994). Seasoning ingredients. In: Underriner, E.W., Hume, I.R. (eds) Handbook of Industrial Seasonings. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2141-9_2
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