|Herbs and spices coloring the|
water and making it taste good.
I think it's a good way to enhance your foods. I've added herbs and spices, but most commonly I'll add a dash of cayenne pepper to the water to enhance the pasta with a little zip but without making the dish super spicy.
I also used this concept when making rice, quinoa, or couscous. I use flavors that either complement the rest of the meal or flavors that are already in another dish to help tie everything together. Typically this means I use chicken stock as the liquid, but also throwing in a touch of anything else that seems good.