Aromatics are a group of ingredients that are commonly used in cooking to add flavor and aroma to a dish. They are usually vegetables, herbs, and spices that are sautéed or cooked in oil or fat before other ingredients are added to the dish.
Some of the most common aromatics used in cooking include onions, garlic, celery, carrots, leeks, ginger, and herbs like rosemary, thyme, and bay leaves. These ingredients are typically chopped or minced finely and added to the pan with oil or butter. They are then sautéed until they are fragrant and beginning to soften, which can take anywhere from a few minutes to several minutes.
Aromatics are often used as the base for soups, stews, sauces, and other dishes. They provide a depth of flavor and complexity that enhances the overall taste of the dish. They also help to balance out other flavors in the dish and can help to mask any unpleasant tastes or odors.
In addition to their culinary uses, aromatics are also used in many cultures for their medicinal properties. For example, garlic is believed to have anti-inflammatory properties and can help to lower blood pressure, while ginger is used to ease digestive problems and nausea.