Aromatics play a very prominent part in cookery, and their combination with the condiments constitutes, as Grimod
de la Reynière said, “the hidden soul of cooking.” Their real object, in fact, is to throw the savour of dishes into relief, to intensify that savour, and to give each culinary preparation its particular stamp.
They are all derived from the vegetable kingdom; but, while some are used dry, others are used fresh.
The first-named should belong to the permanent kitchen stock; they are: sage, basil, rosemary, sweet marjoram, thyme, and bay.
Also to be included in the permanent stock are: cinnamon, ginger, juniper-berries, nutmeg, cloves, mace, and vanilla.
The last-named comprise those aromatic herbs used fresh, such as: parsley, chervil, tarragon, pimpernel, and common savory; while, under this head, there may also be included: bits of common- and Seville-orange rind and [zests] of lemon rind.
[174b—SEASONING AND CONDIMENTS]
Seasonings are divided into several classes, which comprise:—
[72]
]1. Saline seasonings.—Salt, spiced salt, saltpetre.
2. Acid seasonings.—Plain vinegar, or the same aromatised with tarragon; verjuice, lemon juice, and common- or Seville-orange juices.