What are Cooking Aromatics?

The term “aromatics” is used in the culinary arts to describe certain vegetables traditionally utilized as the foundation for the flavors of meals within a particular cuisine. Onions, carrots, celery, ginger, and peppers are examples of aromatics. Aromatics are herbs, spices, and vegetables (and occasionally meat) cooked in oil to provide a flavor base for a dish. Cooking them in oil helps release their flavors and fragrances, giving soups, stews, sauces, meat fillings, and other dishes a rich flavor base.

Aromatic combinations are common in most cuisines.