What are aromatics in cooking?
What are aromatics?
Aromatics are herbs, spices and vegetables (and sometimes meat) that are cooked in oil as a base for the flavor of a dish. Cooking them in oil helps to release their flavors and aromas, creating a deep flavor foundation for soups, stews, sauces, meat fillings and more.
Most cuisines have a traditional combination of aromatics. In French cooking, the combination is the classic mirepoix — the holy trinity of onions, carrots and celery that are sautéed in butter as the base of so many dishes. Italian cuisine uses the same combination of vegetables sautéed in olive oil, calling it soffritto, and the same concept is called battuto in Italy. And in Spain, soffrito always includes tomatoes. Meanwhile, German cooks use uppengrün, which typically consists of carrots, celery root and leeks.