~ Guide: Whatever the Cuisine, Get Your Aromatics Right Every Time ~

[MysteRy]

Guide: Whatever the Cuisine, Get Your Aromatics Right Every Time


What would pesto be without basil? Wouldn't it be bland without a little garlic and some olive oil? Ingredients such as these combine perfectly together, creating a well-balanced, aromatic dish, with heaps of flavor. Every cuisine makes use of a variety of base ingredients such as garlic, onions, celery and carrots - and these base ingredients can be used for everything from sauces to sautés. 



Cooking with aromatics

Aromatics are a combination of vegetables and herbs, heated in some fat at the start of a dish. We cook in this order because the heated fat helps the ingredients release addictive aromas, which create deep flavors within the dish.

This guide takes a look at some of the most common aromatics used for Chinese, French, Indian, Italian, Latin, Middle Eastern and Thai foods, whilst also offering other supplement ingredients. It goes without saying that you need not use all the ingredients listed.

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Cajun



Aromatics used: Onion, celery, green bell pepper

Fats: Cook the above in olive oil and/or butter

Supplement with: Garlic, parsley, shallots and paprika

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Chinese



Aromatics used: Garlic, scallions (green onions), ginger

Fats: Fry in cooking oil

Supplement with: Chilies, shallots, chives, cilantro, Chinese five spice, star anise

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French (Mirepoix - Chopped vegetable cut)



Aromatics used: Onions, carrots, celery

Fats: Cook with butter

Supplement with: Parsley, thyme, bay leaves, Herbes de Provence

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Indian



Aromatics used: Onions, garlic, chilies, ginger

Fats: Heat the above using ghee

Supplement with: Tomatoes, cardamom, cumin, cumin seeds, curry powder (or leaves, paste), cloves, fenugreek, Garam Masala, turmeric

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Italian (Soffritto)



Aromatics used: Onions, carrots, celery

Fats: Fry in olive oil

Supplement with: Garlic, fennel, bay leaves, wine, parsley, sage, prosciutto, pancetta

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Latin (Sofrito)



Aromatics used: Garlic, onions, bell peppers, tomatoes

Fats: Cook with olive oil

Supplement with: Chilies, bay leaves, cumin, paprika, cilantro, bacon, chorizo, ham, wine, vinegars

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Middle Eastern



Aromatics used: Garlic, onions, tomatoes, scallions (green onions), raisins

Fats: Use cooking oil and/or clarified butter

Supplement with: Ginger, saffron, turmeric, cinnamon

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Thai (Curry pastes)



Aromatics used: Shallots, garlic, chilies

Fats: Cook with cooking oil and coconut milk

Supplement with: Galangal, Kaffir lime, lemon grass, coconut milk