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Bhuna Masala
A flavourful and fiery Indian curry base made using a blend of aromatics such as onions, garlic, ginger and tomatoes – the foundation derives its name from the cooking technique where spices and ingredients are sautéed or fried until they release their oils and flavours – giving the dish a rich, deep taste. Typically, the bhuna masala includes a blend of various spices like cumin, coriander, turmeric and garam masala; the onions and tomatoes are cooked down until they are caramelized and form a thick, concentrated paste which serves as a base for various curries to which meat, vegetables or legumes are added. The versatile flavour base imparts a robust flavour akin to a slow-cooked curry, making it a staple that can be prepared in bulk to use up later as a time-saving tactic.
Sofrito
The foundational cooking base used across world cuisines like Latin American, Caribbean and Spanish – the sofrito consists of a blend of onions, garlic, red or green bell peppers, tomatoes and fresh herbs like cilantro, parsley or oregano. Depensing on the region and personal preference, specific ingredients and proportions can vary – along with specific additions of tomato paste, cumin powder or paprika – which gives this flavour foundation a fiery red colour. Typically cooked until the vegetables are softened and their flavours have melded together, the sofrito enhances the tastes of a wide array of stews, soups, meats as well as pasta sauces.
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Mirepoix
Image Credits: Wikimedia Commons
Considered a fundamental flavour base in French, Cajun and Creole cuisines, the mirepoix is primarily a mixture of finely chopped vegetables like onions, carrots and celery that are sautéed to create a rich, aromatic foundation for soups, stews, sauces, and braises. Following the traditional ratio, a mirepoix is made with two parts of onion to 1 part carrot and 1 part celery. Cooked in butter or oil until soft and aromatic but not browned, the mirepoix provides a subtle flavour to the dish – unlike the sofrito or bhuna masala. Depending on the dish or regional variations, the mirepoix is also referred to as the ‘holy trinity’ in Cajun and Creole cuisines where it is utilised widely.
