Seasonings, including herbs and spices, are often used to enhance the natural flavors of food. As the culinary guide Larousse Gastronomique explains, seasoning and flavoring aren't the same. Seasoning specifically involves adding a certain amount of salt to a dish, which can either draw out moisture or magnify a food's flavor, making it richer or more delicate. This technique is similar to curing; for example, rubbing coarse sea salt into chicken, lamb, or beef can tenderize the meat and enhance its taste. Other seasonings, such as black pepper and basil, directly transfer their own flavors to the food. The best dishes often use a combination of complementary seasonings. Beyond the choice of herbs and spices, the timing of when flavors are added is crucial. In some cultures, meat is seasoned by pouring a sauce over it at the table. A variety of seasoning techniques exist across different cultures.