As a lover of cooking, I have always been fascinated by the world of aromatics and the way they can elevate a dish. You may be wondering “What exactly are aromatics?” Well, I’m glad you asked!
AROMATICS are fragrant plant-based ingredients that add flavor, fragrance, and depth to your cooking and play a vital role in enhancing the overall taste of a dish. You can use anything from onions, garlic, and ginger to herbs, spices, and even certain vegetables such as dried peppers. Some of my favorite aromatics include onions, garlic, ginger, and bay leaves as well as herbs, fresh and dried.
When you’re cooking with aromatics, the key is to use them in the right way and in the right amount. Below are some tips on how to use some of my faves and most popular:
ONIONS are the most used aromatics in cooking. They add depth and sweetness to a dish, and they are often used as a base in sauces, soups, and stews. To get the most flavor out of your onions, sauté them in a little oil or butter until they are soft and translucent.
GARLIC is a pungent and fragrant aromatic that adds a strong, savory flavor to your cooking. It’s great in sauces, soups, and roasted dishes. To avoid burning the garlic, add it towards the end of the cooking process.
GINGER has a spicy and slightly sweet flavor that is perfect for adding depth to Asian-inspired dishes. It’s often used in stir-fries, soups, and curries. To use ginger, grate it finely or chop it into small pieces.
HERBS are a great way to add fresh and fragrant flavor to your dishes. You can use them in sauces, marinades, and as a finishing touch to roasted dishes. Some popular herbs include parsley, basil, thyme, and rosemary.
When you’re cooking with aromatics, it’s important to remember that a little goes a long way. Too much of any aromatic can overpower a dish and ruin its flavor. As a general rule of thumb, start with a small amount of your chosen aromatic and adjust the amount as you go along.
When it comes to showcasing the best qualities of your aromatics, there are several cooking methods to consider. SAUTÉING is a cooking method where aromatics are gently cooked in oil or butter over low to medium heat. This helps release their natural oils, bringing out their flavor and aroma. Sautéed aromatics are often used as a base for soups, stews, sauces, and marinades.
ROASTING is a great way to enhance the natural sweetness of aromatics and bring out their full flavor. Simply toss whole garlic cloves, sliced onions, or ginger in oil, and roast in the oven until golden brown. This method is perfect for use in pasta dishes, stir-fries, or as a topping for roasted meats.
Aromatics can also be INFUSED into oils and liquids to create a fragrant base for dishes. Simply add whole garlic cloves, sliced ginger, or bay leaves to a bottle of oil, and let it sit for a few days before using. This infused oil can then be used to flavor stir-fries, sauces, and marinades.
GRINDING or CRUSHING aromatics releases their essential oils and helps to distribute their flavor evenly. For example, fresh garlic can be minced, ginger can be grated, and bay leaves can be crushed before being added to dishes. This method is especially effective for use in curries, stews, and marinades.
Just remember, aromatics are an essential part of cooking that can take your dishes from good to great. By using the right amount and the right combination of aromatics, you can create delicious and flavorful meals that will elevate your family mealtime and delight your taste buds.
SPICES
As a food lover and avid cook, I’ve come to appreciate the power of spices in cooking. Spices add depth, flavor, and complexity to dishes, taking them to new heights of deliciousness. Let’s look at what spices are and some of the best ways to use them in your cooking.
Spices are a great way to add bold and complex flavors to your cooking. They can be used in marinades, rubs, and as a finishing touch to soups and stews. Some popular spices include cumin, coriander, paprika, and cinnamon.
Spices are derived from various parts of plants, such as seeds, bark, and roots. Once harvested, these parts are dried and ground into a fine powder or crushed for use in cooking. The result is a concentrated burst of flavor, aroma, and color that can transform a dish.
One of my favorite spices is PAPRIKA, which comes in various forms – smoked, regular, and hot. Paprika adds a warm and smoky flavor to dishes and is used extensively in Hungarian and Spanish cuisine. I love using smoked paprika on roasted vegetables or as a seasoning for grilled meats, while regular paprika adds a rich depth of flavor to stews, soups, and chili. Hot paprika, on the other hand, can add a fiery kick to any dish.
Another spice I enjoy using is CINNAMON, which is known for its sweet and fragrant aroma. It pairs perfectly with baked goods, such as cakes, pastries, and bread. But, cinnamon is not just limited to desserts. It’s also great in savory dishes such as stews, curries, and roasted meats. I love adding cinnamon to my morning oatmeal or sprinkling it on roasted sweet potatoes.
RAS EL HANOUT is a spice blend that originated in North Africa and translates to “top of the shop”. It is a blend of several spices, including cumin, coriander, cinnamon, and paprika. The combination creates a warm and slightly sweet flavor that is perfect for tagines, couscous, and roasted meats. I love using ras el hanout to create a flavorful rub for lamb chops or mixing it with olive oil and lemon juice for a delicious salad dressing.
Finally, CORIANDER is a versatile spice that can be used in both sweet and savory dishes. It has a citrusy and slightly sweet flavor that pairs well with fish, chicken, and vegetables. Coriander seeds can be toasted and ground to create a flavorful spice rub for meats or added to pickling brine to create tangy and fragrant pickles. I love using coriander to add a burst of flavor to roasted carrots or mixed into yogurt for a zesty dip.
Spices can be used WHOLE or GROUND. Whole spices retain their flavor for longer and can be ground just before use for maximum freshness. Ground spices, on the other hand, are more convenient and can be used directly in recipes.
Spices are many times BLENDED to create spice blends, such as creole, chili powder, curry powder, or garam masala. These blends are a convenient way to add complex flavor to dishes without having to measure out multiple spices.
Spices can be used to INFUSE liquids such as oils, vinegar, or syrups. Simply add the desired spices to the liquid, let it sit for a few days, then strain out the spices before using. Infused liquids can be used to flavor dishes or as a finishing touch.
TOASTING spices in a dry pan before use can help bring out their natural oils and enhance their flavor. Simply heat the pan over medium heat, add the spices, and stir continuously until fragrant. This method is especially effective for use in dishes such as soups, stews, and curries.
All in all, spices are a key ingredient in cooking and are used to add flavor, color, and aroma to dishes. They can be used whole, ground, blended, infused, or toasted to bring out their natural oils and enhance their flavor. Whether used alone or in blends, spices are a must-have in any cook’s kitchen and can be used in a wide range of dishes to add depth and complexity.
So, if you’re a lover of cooking or just looking to up your game in the kitchen, don’t be afraid to incorporate some aromatics and spices into your dishes. With the right combination and amount, you can elevate your cooking to the next level and create delicious dishes that will delight your taste buds.
EXPAND YOUR PALATE | Test a new aromatic or spice over the next few weeks. Email me at [email protected] and tell me about your experience or if you have any questions! I’d love to see photos of the dish as well!