Spices, condiments, sauces and seasonings are essential components for chefs and menus. They combine ingredients, add strength and flavor, and can bring life to a dish. For example, common black pepper can balance the heat perfectly when smoking wood. According to Divya Bose, chef trainer and professor at IHM Pusa in New Delhi, a dish is prepared with a variety of components, and spices and condiments add to the greatness of the flavors.
Sophisticated chefs create layers of flavor to give variety and depth to dishes. In food processing, designers can use this same technique to improve the flavor profile, thus adding distinction to the product and enhancing the eating experience.