It's easy - if you know which seasoning to select.
Here are a few ideas, straight from the Vinesse test kitchen...
* Grind peppercorns to bring almost any salad to life, or combine them with extra virgin olive oil and salt, and toss the mixture with pasta. They also add a tasty kick to balsamic vinegar.
* Oregano can be added to meatballs, pasta salads and pizza sauces. It also can be sprinkled on grilled eggplant and zucchini, sautÃ©ed with mushrooms, or blended into tomato sauces. And it will make you think differently about chili.
* Herbs de Provence - a mix of aromatic Mediterranean herbs such as fennel, rosemary, lavender, thyme and savory - can be crumbled onto a tomato and mozzarella pizza, or added to grilled zucchini and peppers. If you like olives, add a dusting of herbs de Provence and then warm them in olive oil. For a special treat, add the herbs to roast chicken or grilled swordfish.
* If you're a fan of twice-baked potatoes, add a sprinkle of sweet paprika for a new (and wonderful) culinary experience. Sweet paprika also should be part of any spice rub for barbecued pork ribs.
* Rosemary is an aromatic, flavorful complement to a leg of lamb. You can also pair it with garlic in marinades for pork, or sprinkle it with crumbled feta over focaccia.
And if you want to add a different twist to your holiday turkey, rub rosemary directly on the bird prior to cooking.
Your nose will thank you.