KotiChef

Secondary aromatics are often added after the primary base has softened. These might include more pungent elements like garlic, ginger, fresh chilies, or lemongrass. These are typically added later because they contain more volatile compounds that would burn or become bitter if cooked as long as the primary aromatics.

For example, in Thai cuisine, a curry might begin with shallots or onions in oil, cooking until softened, followed by the addition of garlic, galangal, and chilies. This sequential addition ensures each aromatic releases its optimal flavor.

The key principle is timing: heartier aromatics that benefit from slow cooking go in first, while more delicate aromatics with volatile compounds go in later. Listen for the sizzle to quiet down before adding the next layer—this indicates that moisture has been released and the aromatics are properly softening.