Garlic
The clove that starts more ComidaTime pots than any other aromatic — smashed, sliced, or left whole in oil.
Pantry · Aromatics
Aromatics
The aromatics named across the 30 International Cuisines books.
Leek
The long allium of soups and tarts — wash the grit, keep the pale green.
Onion
The first cut in almost every ComidaTime pot: sweet when slow, sharp when raw, the aromatic the books assume you already have.
Scallion
Green onion: the fresh allium you slice at the end, or fry into a pancake.
Shallot
Onion's finer cousin — the French and Thai allium that melts into a sauce instead of shouting.