Blending of Seasonings Culinary Products

Ground herbs and spices Encapsulated herb and spice extractives Preservatives (as permitted) 

Herb and spice essential oils (usually plated) 

Imitation flavcxings (e.g., smoke) (as permitted) Artificial sweeteners (as permitted) 

Source From Heath, H.B. and G.A. Reineccius, Flavor Chemistry and Technology, Van Nostrand Reinhold, New York, 1986. With permission. 

Preparation of the preliminary seasoning mix. This involves the creative abiUties of the chef/flavorist team who decides on the most acceptable balance between the various flavoring categories. 

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