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Aromatics
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).
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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.
Mexican Seasoning
Skip the store-bought packets packed with fillers and create this cumin-free fajita seasoning that transforms any weeknight dinner into a flavor-packed Mexican feast in just 5 minutes. Perfect for busy home cooks, this versatile spice blend delivers bold, smoky flavors without the overwhelming earthiness (cumin) of traditional store-bought versions.
Corn Black Bean Salad with Red Peppers & Shallots
This super easy salad is a vibrant, fiber-rich side packed with smoky, zesty flavor – ready in just minutes and perfect for any diet. Enjoy it as a healthy, gluten-free, and vegetarian salad or taco side; serve warm or chilled for a versatile meal prep win.