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WELCOME, FLAVORSMITH
Flavor, resolved
Flavor Guide
Guidelines, not rules,. Bold flavor without extra work.
Start Here
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Cook your base first.
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Add seasoning while heat is on so flavor blooms.
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Taste, then adjust.
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Add salt to your preference if needed.
How Much to Use
Protein: 1 - 1 1/2 tbsp per pound.
Veggies: 2 - 3 tbsp per sheet pan or big skillet.
Soup & Stew: Start with 1 tbsp per quart, then taste.
Rice & Grains: 1 - 2 tsp per cup cooked.
Beans & Leftovers: season while warming so flavors wake up.
Taste Great On
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Sazón de la Tierra: tacos, chicken, pork, beans, rice, roasted potatoes, soups & stews.
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Island Glow: chicken, shrimp, salmon, roasted veggies, rice bowls, tacos, marinades, & sauces.
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Italian Market: pasta sauce, meatballs, pizza, roasted veggies, soups, sandwiches, eggs, dip, salad dressing.
Flavorsmith Notes
Some people cook for certainty.
Some cook to repeat a result.
We cook to resolve flavor.
We're paying attention over time.
What holds up.
What doesn't.
What keeps coming back.
That way of cooking doesn't show up all at once.
It accumulates.
Not as rules.
Not as recipes.
Just a trace of how flavor behaves when you stay with it.
Where this is heading
Right now, this is small and intentional.
Blends, notes, and conversations around how flavor actually behaves.
Overtime, it grows into more shared thinking.
More perspective.
More room to cook without instructions.
Still quiet.
Still grounded.
Still built on real use.
