Natural Flavors: How to Bring Out the Best in Your Cooking

Marketing experts have created a range of artificial flavors derived from “natural” compounds. For example, vanillin, the main flavor compound in vanilla, can be extracted from expensive vanilla beans—or more commonly from wood pulp or banana peels, both natural sources. The result? Natural vanilla flavor!

Interestingly, artificial flavors are often healthier, as they contain fewer by-products compared to natural extraction processes. They are also cheaper, while consumers tend to prefer the “natural” version of the same chemical.

“Siddati Kitchen” shares simple ways to produce natural flavors at home, inspired by home cooks’ experiences.

Step 1: Experiment with Different Flavors

Flavoring isn’t just about salt or MSG. Think of it as “marrying foods”—combining two completely different ingredients to create a perfect harmony.

Some examples include:

• Bay leaves with roasted beef

• Butter with green vegetables

• Lemon juice with watermelon

• Vanilla with a drop of almond extract in cream cheese for baking

• Ground cumin with coconut milk

• Granulated onion with milk in béchamel for soups and mashed potatoes

• Dijon mustard in cream sauces or quiche

• Black pepper with beef or mushrooms

• Salt with avocado, onion, and melted cheese

• Light garlic for Italian dishes, heavy for Asian dishes

• Cilantro for Thai dishes

Step 2: Harmonize Natural Ingredients

The best flavors to rely on at home include:

Salt and Pepper: Essential for most dishes. Freshly ground black pepper and sea salt are ideal.

Spices and Herbs: Favorites include cinnamon, cumin, smoked paprika, dill, basil, and rosemary. Fresh herbs are usually better, and grinding spices enhances their flavor. Pairings like basil with tomatoes, salmon with dill, ricotta with sage are excellent.

Cooking Techniques:

• Caramelize onions for about 10 minutes to enhance sweetness

• Reduce tomato sauce for a thicker, concentrated flavor

• Brown meat for rich flavor

• Slow cooking, stews, roasting, and grilling add depth and smokiness

Butter and Olive Oil: Butter adds a nutty richness; olive oil enhances many dishes.

Citrus: Lemon or orange juice or zest brightens both sweet and savory dishes.

Garlic, Ginger, Chili: Widely used in many cuisines for bold flavor

Broths: Vegetable, chicken, fish, or beef broth adds concentrated taste

Condiments: Dijon mustard, vinegar (especially balsamic), ketchup, Worcestershire sauce, chutneys, mayonnaise, honey, pesto, barbecue sauce, soy sauce, and tomato paste—essential flavor enhancers

Cheese: Cheddar and Parmesan are favorites. Try adding shredded cheddar to mashed potatoes for extra flavor.

Step 3: Explore Global Flavors

• Citrus juice brightens flavors, perfect for salads

• Cucumber slices add vitamins and fresh flavor, also usable in drinks

• Orange juice rich in vitamin C can be combined with olive oil for salad dressings

• Hot sauce adds flavor with minimal calories

• Herbs like cilantro, parsley, flat-leaf parsley, or curry leaves add aroma and freshness

• Indian spices like curry and cumin add warm, spicy flavors

Step 4: Don’t Overcook Key Ingredients

Proper cooking preserves natural flavors:

• Know when to add ingredients to cold water, when to boil, steam, roast, or fry

• Avoid overcooking vegetables—keep them crisp

• Use minimal salt while cooking; let diners add more if desired

• Fresh herbs are usually better than dried

Tips:

• Avoid overcooking

• Be precise with flavors

• Maintain crispness in vegetables

• Reduce oil, spices, and fermentation agents unless needed

• Use fresh herbs whenever possible

With these techniques, you can enhance natural flavors in your dishes while keeping them fresh, vibrant, and delicious.