What are some tips for Aromatics?

Patience is key. Cook gently to avoid burning and caramelize vegetables. Think about the purpose of the aromatics, use a small dice for sautés and other quick dishes and larger pieces for slow-cooked soups and stocks (the pieces will break down more if the cooking time is longer).

Aromatics | basil instincts

Kitchenary

Aromatics

Spices, herbs, and vegetables that are used to form the flavor base and add complexity to many dishes. The aromatics are typically cooked in a fat (oil, butter, lard) at the beginning of the cooking process to release flavors and aromas which carry to the entire dish. Many cuisines have typical combinations such as mirepoix used in French cooking.

Patience is key. Cook gently to avoid burning and caramelize vegetables.
Think about the purpose of the aromatics, use a small dice for sautés and other quick dishes and larger pieces for slow-cooked soups and stocks (the pieces will break down more if the cooking time is longer).

definition

tips

Aromatics, Recipe Term, Technique

how does this make me cook better?

common foods / uses

process / technique

trouble- shooting / common errors

etymology

regional variations

further resources / notes

Mirepoix

Mirepoix is a fundamental French aromatic base consisting of diced onions, carrots, and celery in a 2:1:1 ratio, used as the flavor foundation for soups, stocks, sauces, and braises. This combination provides umami depth and aromatic complexity to countless dishes. Variations exist worldwide, such as sofrito in Spanish cuisine or the "holy trinity" in Cajun cooking.

Holy Trinity

The holy trinity is the foundational flavor base of Cajun and Creole cooking—finely diced onions, celery, and green bell peppers in equal proportions. It parallels the French mirepoix but uses bell peppers for regional character. Often used for gumbos and jambalayas.

Quick Chili (but full of flavor!)

Craving chili? Forget the premade version and make your own. With a "can-do" attitude, this recipe takes only slightly longer than opening and heating canned chili. Although this recipe takes less than 30 minutes, it tastes like it has been simmering for hours by blooming spices and using aromatics as a base. This is a perfect weeknight meal – filling, quick, healthy, and delicious.