What type of ingredient is typically used to enhance the savory qualities of dishes?

Herbs are commonly used to enhance the savory qualities of dishes due to their aromatic properties and diverse flavor profiles. They contain essential oils and compounds that contribute depth and complexity to savory foods. For instance, herbs like basil, thyme, rosemary, and oregano provide not just flavor but also a fragrance that can elevate a dish’s overall taste experience.

In culinary practice, fresh herbs can brighten up dishes and offer subtle notes that complement the main ingredients, while dried herbs can deliver concentrated flavors. The use of herbs allows chefs to create a balanced and layered flavor profile, making them a crucial element in both traditional and modern cuisines.

While condiments can also enhance flavor, they often serve a different purpose, focusing on adding acidity or sweetness rather than purely savory notes. Carbohydrates serve as a foundational component in dishes, providing bulk and substance, rather than acting as a flavor enhancer. Extracts may offer concentrated flavor but are typically used in specific applications rather than broadly enhancing savory qualities across a range of dishes.