Why should flavorings......?!
Answers: such as black pepper, garlic & such wait to be added to foods as they are being prepared to be served?
All flavorings should be added when a dish is prepared for heating before serving because:
Black pepper, cloves, onion and garlic (in casseroles, for example) become stronger during freezer storage
Other seasonings tend to weaken in freezing.
nfd?
Depending upon the way you are cooking, you could burn some of the seasonings unintentionally. Also, some flavors will either mellow out or become more intense due to cooking and you may add too much to compensate or end up with a dish too strongly flavored otherwise. Garlic is usually added near the beginning of the cooking process, as is salt, depending upon what you are making. Salt can be used to draw the liquid out things, such as onions, so you may need to use it at the start. If it is just a seasoning, as for vegetables, then you add it at the end to taste.