There is no one-size-fits-all method for adding seasonings to a dish, but there are some general principles that can help you decide on how and when to add salt, herbs, and spices, especially if you're improvising with dinner. Salt, the most universal and perhaps most important seasoning, comes in many forms that can be used differently.

Table salt is usually sprinkled on food after cooking, especially right after frying, while kosher salt is flexible and can be used at the beginning, middle, and end of the cooking process. Meanwhile, natural sea salts have a unique texture and aroma, making them optimal for garnishing sweets, vegetables, and more right before serving.

Dried or woody herbs and whole spices, like rosemary, bay leaves, or peppercorns, are best used at the start of cooking, because their flavors take a while to extract. In contrast, fresh herbs and powdered spices (in addition to any spices required during cooking) are better used as garnishes to retain their essential flavors and aromas.