Mirepoix: What is it and why does it matter?

Do you think you can’t cook a certain cultures food because you don’t know or aren’t from their region? I thought the same until I learned about mirepoix. And let me tell you, it is a game changer when it comes to understanding food and flavors. Come learn how cultures develop unique flavor profiles in their cooking and how you can too.

I’ve always wondered how people distinguish foods from each other and determine where they come from. Then I learned about the base aromatic ingredients called mirepoix and how they bring understanding to different flavor profiles. You can determine where food comes from in the world based on the combination of simple ingredients.

So…what is mirepoix?

First things first, how the heck do you say that word?

meer · pwaa

Mirepoix consists of the core ingredients that represent a region’s “flavor identity.” The ingredients are called “aromatics” as they add the characteristic smells and flavors that balance out an entire dish.

A mirepoix varies from region to region, which is absolutely fascinating.

But also completely makes sense. Aromatics grow differently from region to region. Some may not be able to grow in a particular climate at all.

Take chiles for instance. They need a very warm environment to thrive and would not be a sustainable aromatic for regions such as Iceland, where greenhouses are often needed to grow plants that aren’t as frost tender as chiles.

This naturally makes some aromatics outshine others when identifying a mirepoix for that region. Distinctive aromatics become more of staples in different cultures simply because they are abundantly and locally available.

This isn’t to say that ALL dishes from one region will most definitely have a specific few ingredients as the main flavors.

If we all just stuck to what was “most popular” we wouldn’t have any room for creative geniuses to introduce our palates to unique and invigorating flavor experiences.

Why do mirepoix matter?

Understanding mirepoix teaches you to identify flavor profiles not by what restaurant you’re dining in, but by what you know to be a common flavor profile for the culture’s food that you’re enjoying.

This gives you as the eater a deeper understanding of why a dish might exist in the first place. Why do they use those ingredients? What about the mirepoix builds a dynamic flavor in the dish? What story does it tell you about the culture and people who developed the dish?

It also helps you recreate a culture’s food in your own kitchen.

People developed these flavors. They tweaked ratios and ingredients. They found balance in their dishes. They created signature flavors in compliment to the environment around them.

And we experience their life when we partake in their mirepoix.

Glean from their food wisdom, adhere to the flavor profiles they’ve created and work on making their food well and as authentically as you know how to.

I’m a firm believer that in order to deviate from tradition, we must first understand how it was meant for aromatics to be paired, taste how the flavors balance each other out in the overall dish, and only THEN can you effectively create your own mirepoix.

Yes! You can develop your own signature mirepoix with a balance that makes your taste buds sing the praises of your culinary skills.

Let’s learn some regional mirepoix…

Cajun/Creole

Some people call this mirepoix “the trinity.”

Aromatics
Onions, celery, and green peppers.

Flavor Profile
Onions offering a sweetness, celery and peppers offering earthiness and bitterness.

Chinese

Aromatics
Scallions, ginger, garlic.

Flavor Profile
Scallion offering sweetness, ginger offering spice, and garlic offering depth.

France

Fun fact number one: Meer-pwaa is a French word.

Fun fact number two: It is said that the aromatics were chosen because of the color resemblance to the french flag.

Aromatics
Carrots, celery, and onions.

Flavor Profile
Onions and carrots offering varying sweetness, celery offering earthiness and a slight bitterness.

German

Aromatics
Onions, carrots, celeriac.

Flavor Profile
Onions and carrots offer a sweetness while celeriac packs an earthy punch.

Italian

Often called a “soffritto” or “battuto.”

Aromatics
Onion, celery, carrots — often with the addition of lic, parsley, or other Italian aromatics

Flavor Profile
Onions and carrots offering varying sweetness, celery offering earthiness and a slight bitterness.

*It’s largely differentiated from french cooking by being sautéed in olive oil rather than butter (olive oil often comes from Sicily, Italy).

Mexican

Aromatics
Various chiles — Ancho, pasilla and guajillo.

Flavor Profile
Spice, heat, and sweetness comes from all three.

There are sources out there that suggest fresh toppings such as onion, cilantro, and cabbage are the most identifiable mirepoix for Mexican dishes.

Spanish

Aromatics
Onions, tomatoes, and garlic (sautéed in olive oil).

Flavor Profile
Onions offer a sweetness, tomatoes bring some acidity, and garlic adds a depth.

Thai

Aromatics
Galangal, Kaffir Lime and Lemon Grass.

I’ll be honest, I had to look those first two up because I’ve never heard of them before.

Flavor Profile
All three of the aromatics have different levels of citrusy flavors, some sharp, some more tangy. All delicious, I’m sure.

and that’s a wrap

My hopes is to add to this list continually, as a running list of mirepoix to reference for different cuisines.

If you come across one I don’t have here (or know more accurately about the ones I do), I’d love to learn from you. Share with me what you know in the comments.

For all other food adventures, follow along my journey. And we will learn together.

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