Vegetable mixtures, referred to as aromatics, serve as fundamental flavor bases in many cuisines worldwide. These typically include a combination of vegetables and herbs that are sautéed until aromatic and tender. French mirepoix consists of diced onion, carrot, and celery, while Italy uses a similar mixture known as soffritto. Each region's aromatic base has unique characteristics, both in ingredients and usage, exemplified by Cajun cooking's Holy Trinity, which incorporates green bell pepper alongside onion and celery. Cooking techniques also vary, impacting the flavor development of these foundational mixtures.
Many cuisines customarily use vegetable combinations as a flavor base, known as aromatics, which includes ingredients like garlic, onion, and celery.
In cooking, the principles of different aromatic mixtures remain similar, but distinctive variations exist between mirepoix, soffritto, and other regional recipes.
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