What is the primary benefit of using herbs in cooking?

The primary benefit of using herbs in cooking is to enhance flavors and aromas. Herbs are packed with essential oils and compounds that contribute to the overall taste profile of a dish. When fresh or dried herbs are added, they can elevate the underlying flavors and create a more complex and enjoyable eating experience. They also contribute various aromas that enhance the sensory appeal of food, making the dish more inviting and flavorful.

In culinary practices, while thickening sauces is a valuable technique, it is typically achieved through methods like reducing, incorporating starches, or emulsifying, rather than through herbs. Similarly, herbs do not add calories significantly; they are generally low in caloric content. Cooling down spicy dishes can be accomplished through various methods, such as adding dairy or sugar, rather than relying on herbs as a primary means to temper heat. Thus, the enhancement of flavors and aromas serves as the cornerstone benefit of herbs in cooking, making option B the most fitting choice.