Flavorings are substances of any origin (organic and inorganic) which influence mainly the taste of food. The substances of this kind add strongly expressed flavor to the food or make it completely savorless (by means of soda, for example). When flavorings are added to food, their quantity is counted in grams. Some flavorings show antiseptic and curative properties.

Spices are any parts of plants having expressed aroma and taste and also bactericidal and curative properties. As a rule, the quantity of spices added to food is counted in gram decimas or even centigrams. Fresh spice though are added usually in grams and even in tens of grams (fresh fennel, ginger, sweet flag, etc.).

Seasonings are flavoring agents demanding culinary preparation ( unlike mixes of flavorings and spices). Sometimes they are served separately from the main course (table horse-radish, adjika, ketchup, mayonnaise, lecso, etc.). Usually, about 90-95% of gross weight of seasonings consist of basis – various combinations of vegetable and/or animal products (usually , not more than 3 components), where some flavorings and spices can be present. The rest 5-10% are microdoses of numerous flavorings and spices (up to twenty components for one seasoning).