“I bet if you peek into any kitchen from Virginia to Vietnam, you will find one common ingredient: alliums. These versatile vegetables appear in many forms. Whether fresh or fried, sautéed or pickled, they are truly the powerhouse building blocks of global cuisine, including trending dishes like Thai green curry, Korean bulgogi and Singapore chili crab.
Although full of flavor, alliums do not always shout their prowess from the rooftops. Happy to play a support role, they often form the foundation of a dish, so other ingredients can shine. Take Chinese fried noodles, for instance. Imagine that chopped garlic and sliced onions were not used to fry the vegetables, mushrooms and other ingredients before the noodles were added. What would the dish taste like? Without a doubt it would be lacking the desired flavor dimension and feel flat to those consuming the dish.”
Crafting Taste Using Alliums
This excerpt from Adrian Yee, Marketing Director – Asia Pacific, is the beginning of his discussion of using alliums as the backbone for many common dishes around the globe. You can read more examples of using alliums in dishes, and Kalsec solutions, at the below link.
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Crafting TasteAn inside look into the world of Taste & Sensory Solutions. |
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