The Finishing Touches
Across all cuisines, the final layers of flavor are crucial for balance and brightness. These typically include:
Fresh herbs: Delicate herbs with soft leaves—parsley, cilantro, basil, dill—are typically added near the end of cooking or even after the heat is turned off. Their bright, fresh flavors and aromatic compounds are volatile and easily lost with prolonged heat.
Acidity: A final touch of acid—whether from citrus, vinegar, or fermented ingredients—can make the difference between a good dish and a great one by creating contrast that highlights the depth you've built.
Final spices: Many traditions add certain spices at the very end of cooking. These "finishing spices" provide aromatic qualities that would otherwise be lost during extended cooking.
Understanding the role of these finishing elements is as important as mastering the initial layers. They provide contrast, brightness, and aromatic qualities that complete the composition.
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