Added to stews and curries
This is not a single dish, but a broad category of ingredients and flavor bases added to stews and curries to build depth and complexity. Common examples include aromatic pastes (like Thai curry paste), spice blends (like Indian garam masala), or foundational vegetables (like a mirepoix or sofrito). These additions are the essential starting point for countless savory dishes worldwide.
🍽️ Nutrition at a glance
These additions are typically low in calories, fat, and protein, but are powerhouses of flavor and micronutrients. They provide key vitamins, minerals, and antioxidants, with a typical serving contributing only 10-50 calories.
Nutrition breakdown
| Calories | 25 kcal |
| Protein | 1 g |
| Carbs | 4 g |
| Fat | 1 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 200 mg |
| Vitamin C | 8 mg |
| Vitamin A | 50 µg |
| Potassium | 120 mg |
| Manganese | 0.3 mg |
| Iron | 0.5 mg |
| Vitamin B6 | 0.1 mg |
| Magnesium | 10 mg |
| Folate | 15 µg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, these flavor bases are often considered the 'heart' or 'soul' of a regional cuisine, with recipes passed down through generations. Nutritionally, they can significantly boost the antioxidant and anti-inflammatory profile of a dish without adding significant energy.
