Tips & Tricks 01: Mastering The Art Of Seasoning

Seasoning is the soul of cooking—without it, a dish just won’t hit the same. But as simple as it sounds, truly mastering seasoning takes time, balance, and variety. I learned this the hard way.

There was a point where everything I cooked started tasting the same.

No matter what dish I made, it had the same underlying flavor because I kept reaching for the same seasonings over and over again. My food wasn’t bad, but it wasn’t exciting either. That’s when I realized seasoning isn’t just about adding flavor—it’s about layering it, mixing things up, and knowing when to hold back and when to go all in.

1. Switch Up Your Seasoning Blends

It’s easy to rely on pre-made all-purpose seasonings, but many of them have similar base ingredients like garlic powder, onion powder, salt, and black pepper. If you use the same blend in everything, your dishes will start to blur together. Instead, experiment by making your own custom mixes. Try using more fresh herbs like thyme, scallions, and culantro, or swap out standard black pepper for white pepper or pimento (allspice) to change up the flavor profile.

2. Fresh vs. Dried—Use Both Wisely

Fresh seasonings like thyme, scallions, and garlic bring brightness, while dried versions add depth and intensity. The key is knowing when to use each. Fresh herbs are best added toward the end of cooking to maintain their vibrant flavor, while dried spices need time to develop, so add them earlier in the process.

3. Marination is Everything

One of the biggest secrets to flavorful Caribbean cooking is marination. Washing and seasoning meat with vinegar, lime, or lemon first removes any rawness, but letting it marinate for hours—or even overnight—allows the flavors to soak in. If you’re short on time, at least let your meat sit with the seasoning for 30 minutes before cooking.

4. Balance Heat, Salt, and Acidity

Scotch bonnet peppers, salt, and citrus (lime, lemon, or vinegar) are key flavor components in Caribbean food, but balance is crucial. Too much heat can overpower a dish, too much salt can make it one-note, and too much acidity can wash out other flavors. Taste as you go, and if something feels off, a touch of honey or brown sugar can help round things out.

5. Toast Your Spices for Deeper Flavor

If you’re using spices like cumin, coriander, or curry powder, try toasting them in a dry pan for a few seconds before adding them to your dish. This unlocks a deeper, richer flavor that takes your seasoning to the next level.

6. Taste and Adjust—Every Dish is Different

One of the biggest mistakes I made was assuming that the same amount of seasoning would work for every dish. But different ingredients absorb seasoning differently—chicken doesn’t take salt the same way as fish, and stews need more robust seasoning than grilled dishes. Always taste and adjust as you go.

Mastering seasoning isn’t just about throwing spices into a dish—it’s about understanding how flavors work together, learning from your mistakes, and always keeping things fresh. Once you get the hang of it, you’ll never go back to bland food again!