Choose by where you add the seasoning
Herbs spread through a simmering tomato sauce. An oven marinade needs to cling to the food, while a quick skillet filling needs a seasoning that spreads before it dries out.
Tomato sauce and oven marinades
Stir a little Italian seasoning into tomato sauce and warm it before tasting. Its oregano, basil, thyme and marjoram also suit pizza sauce or an oil marinade for vegetables. For chicken, mix tandoori seasoning with yoghurt to help it coat the pieces. Refrigerate while marinating and cook thoroughly. For vegetables, toss with a little oil and arrange in one layer.
Roast potatoes and skillet fillings
Coat evenly cut potatoes with oil and Cajun seasoning, then roast. Taste before salting as the blend already contains salt. Add taco seasoning after browning the mince or heating the beans. A splash of water helps distribute it, and you can simmer off the excess. Account for hot sauce or cheese before adding more.
Can you combine two blends?
Start with one to learn its flavour. If you want another, try it in a small spoonful first. Keep a side dish lighter when the main dish is strongly seasoned. Compare the international seasonings collection by how you cook.
