Aromatics in Cooking: How to Use Aromatics

Aromatics refer to the vegetables, herbs, and spices cooks use as the foundation of flavor for dishes. Cook aromatics in butter or oil at the beginning of the cooking process for sauces and stir-fry dishes, or tie aromatics into a sachet and simmer them in liquid to create broth, stock, or soup. Different cuisines have various combinations of aromatics that serve as the basis of flavor.

There are three main types of aromatic ingredients in cooking:

1. 1. Herbs: You can use fresh herbs and dry herbs as aromatics. There are two types of herbs usually found at the grocery store: tender herbs, also known as soft herbs, and hard herbs. Tender herbs have soft stems and soft leaves; they include cilantro, chives, tarragon, parsley, dill, mint, and basil. Hard herbs have hard, woody stems and stiffer leaves. Popular hard herbs include rosemary, oregano, thyme, fennel, bay leaves, lemongrass, ginger, galangal, and sage.
2. 2. Spices: Whole spices and ground spices are also popular aromatics, particularly in Indian and Asian dishes. Aromatic spices include chili peppers, cumin, coriander, cardamom, turmeric, paprika, and more.
3. 3. Vegetables: You can sauté fresh veggies in butter or cooking oil at the beginning of the cooking process. Popular aromatic vegetables include onions, shallots, scallions, celery, garlic, carrots, leeks, and bell peppers. For fast-cooking recipes, dice the veggies, and for slow-cooking recipes, like stock, you can use large cuts.

Aromatics are the base for soups, stews, stir-fries, and braises. Consider the following aromatic combinations for various cuisines:

1. 1. French: “Mirepoix” is a French term to describe the holy trinity of diced carrots, onions, and celery sautéed in butter or oil. Mirepoix is the base for many popular French and American dishes, including boeuf bourguignon and chicken noodle soup.
2. 2. Italian: To make soffrito, the Italian version of mirepoix, sauté carrots, onions, and celery in olive oil. Home cooks use soffritto to make bolognese, lasagna, and other Italian soups and stews.
3. 3. Cajun: Many Cajun dishes, like gumbo and jambalaya, begin with the aromatics of onions, green bell peppers, and celery in butter or oil.
4. 4. Spanish: Spanish sofrito is an aromatic sauce composed of tomato paste, garlic, bell peppers, cilantro, parsley, and various spices. This flavorful base is slow-cooked in olive oil to create a concentration of flavors to impart into dishes like paella, empanadas, and stews. There are regional sofrito variations throughout Latin America—Dominican, Puerto Rican, and Brazilian cuisine have unique versions.
5. 5. Chinese: Chinese aromatic ingredients for stir-fry dishes include garlic, ginger, and green onions, cooked over high heat. Cooks may add other aromatics depending on the region, such as dried chilis in Sichuan cuisine.
6. 6. Thai: Thai cuisine uses a base of shallots, garlic, and chilies. (Curry dishes also include coconut milk). Other ingredients such as kaffir lime leaves, lemongrass, and galangal are popular flavorings for dishes.
7. 7. Indian: Indian cuisine features many spices for curries, meat, and vegetable dishes. Indian recipes generally begin by heating spices such as cumin, cardamom, turmeric, and cloves in oil or ghee. Onions, tomatoes, ginger, and yogurt are common flavorings in addition to the aromatics.

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