There is no chemical difference between adding salt early or late in the cooking process. However, if you salt just before eating, you can take advantage of textural differences between different types of salt. (Kosher salt is flakier and so gives a burst of saltiness that is quite pleasant.) (Some people will say that you should salt earlier to bring out flavors more, but once the salt is dissolved in solution, the chemical effect is the same.)
In general, fresh herbs tend to be added later in the preparation -- with the exception of parsley or dill added to soup early on to flavor the broth. However, if the herbs are added early, they must be removed, since they will lose all their flavor. (The broth will gain flavor, but the herbs will be exhausted.) You'll maintain the bright flavor if you add them late.
Dried herbs tend to react better to longer cooking, with bay leaves in particular requiring lots of time to render out their flavor.
As far as pepper goes, there's a fantastic answer to this question that goes into the chemistry of the volatile compounds in the spice. In general, I find that I prefer adding pepper later in the cooking process.
Garlic, ginger, onions, and other aromatics can be cooked a long time, although the flavor of alliums will change enormously as you cook them. (Garlic, in particular, will change enormously from a sharp flavor when raw or quickly cooked to a rich sweetness when cooked a long time.)
It is supposed to be fairly aromatic, though bitter; can't say as I've tried it - and at that price, am unlikely to do so!
I believe it is sold as a health supplement, hence the inflated price, rather than for culinary use - in middle eastern culture it was originally viewed as a panacea apparently.
(As for the plant, Nigella sativa, English name translations are numerous, I always just use nigella seeds.)
Best Answer
Whenever I make fries, I tend to leave them in water for anywhere between 120 to 160 minutes as it tends to leave them crispier.
This presents a perfect opportunity to "marinate" the fries. Oftentimes, I'll add rosemary or garlic, however I would imagine adding finely ground white pepper would have the same effect.
To fry, simply drain the fries in a colander, and lay them out on a dry (and clean) towel or paper towel for 5 minutes to allow excess water to drain. Heat lard to 330F - 340F until slightly tinged golden. Remove and let cool. Then, heat the lard up to 365F - 375F and fry the cooled fries again until golden. Remove, drain excess oil (on paper towel or dry colander), salt then serve.