How to Build Real Flavour This Summer (Without Just Adding Chilli)
28th May 2025
Let’s be honest.
When most people try to “turn up the flavour,” they reach for more salt or throw in another chilli. But that’s not flavour. That’s panic. Real flavour isn’t loud. It’s layered. A sharp squeeze of lime. A bit of smoky char. The sweetness that comes from letting onions go just a little further in the pan. The quiet, background hum of toasted cumin. It’s the difference between forgettable food and food people talk about for days. And if you’re still hoping a spoonful of sambal will save your dinner, maybe this is the summer to learn what actually does.
Seven Ways to Build Real Flavour (Without Just Adding Heat)
1. Char: A bit of char from the grill, pan, or oven adds real depth. Think blistered peppers, golden cauliflower, smoky aubergine. It creates complexity fast without overpowering.
2. Acid: Lime juice, vinegar, yoghurt. A hit of acidity brightens everything else on the plate. Use it to finish a curry, balance a stew, or sharpen up a salad dressing.
3. Aromatics: Garlic, ginger, shallots. These are your base notes. Start them gently in oil and the smells in the kitchen let you know something good is coming. Remember to add your spices to the pan too — toasting opens them up.
4. Time: You can’t rush a glaze. Or onions. Or a sauce that needs to reduce. Give things a minute to settle. It’s not effort, it’s just not rushing.
5. Sweet: Sweetness is what makes BBQ glaze addictive. It’s in roasted veg, brown butter, slow-cooked tomatoes. It doesn’t have to be pure sugar — often a little more cooking gives you that sweet balance. Think caramelised onions or reduced tomato. Or ingredients can add a depth of sweetness - just think about fresh corn on the cob!
6.Salt: Salt isn’t just a finish. Add it in layers — when you start, when you taste, and just before you serve. Salt as you go. It’s what brings out the flavour in everything else.
7. Heat: It depends what kind you’re using. Whole chillies usually go in early with the aromatics. That builds a steady warmth that runs through the dish. Ground chillies or pastes need to go in early as generally spices need to be cooked out to avoid tasting 'grainy' or 'raw' And if it’s a hot sauce, hold off until serving — or better yet, put it on the side and let everyone dial it up themselves.
Ready to learn the difference?
If you’ve been reaching for heat without thinking, this is your reminder that real flavour comes from how you cook, not just what you add. It’s about timing, layering, balance — and knowing how to pull it all together. We teach that. In one evening. Over a hot pan, with real ingredients, and no pressure.
Join us this summer for BBQ, curries, spice blends, and the kind of food that gets people talking.
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Excellent Insights on BBQ
Great course and facilities, Gerry and the team ensure there is a very relaxed enjoyable atmosphere. Encouraging engagement from everyone and excellent insights on all BBQ aspects.
Bryan, 19th May 2025