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Two of the most frequently used kitchen essentials are garlic and onions. They appear to be present in every dish across all cuisines, whether it be a soup, salad, salsa, stew, or stir fry. They are widely available and filled with powerful flavours. Nonetheless, because to their strong flavour, garlic and onions are often avoided by people who follow certain religions or may be due to health reasons. These nutrients can be advantageous since they can aid in the breakdown of enzymes and toxins from a high-protein diet, but for people on a vegan diet, they are thought to operate against the body and upset the digestive system, which can impair one's capacity for meditation and general wellness.
Dishes will still taste nice even if onions and garlic are completely avoided. Try experimenting with other herbs, spices, and vegetables. Instead of using garlic and onion, use diced carrot and capsicum, which have a flavour foundation similar to onion and celery. Here are a few more.
Lemongrass - Without the harshness of lemon, it has a flavour that is similar to a blend of lemon and lemon mint. It's light and gives your food a tangy kick.
Ginger - It is among the most adaptable substances. The dish receives an unmatched amount of heat and a distinct smell from it.
Chili spice - This all-purpose natural flavour enhancer has a high potential for addiction. Little is often enough!
Saffron - Saffron's sweet, flowery flavour gives your food an earthy touch. Not to add that any dish will pop when it is coloured.
Coriander - Before you see it, you can smell it! This power vegetable adds an aromatic scent and crisp texture to your food while being rich in vitamins A, C, and K.
Peppercorn - The most widely used spice. This smoky, aromatic, woody, and piney ingredient is used in practically every type of food.
Horseradish - Don't be deceived by this white, odourless root. It produces a sinus-clearing feeling when chopped or grated that will make you think of wasabi and mustard.
Asian five spice - The five tastes—sweet, sour, bitter, salty, and umami—are represented in this blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
Cumin - The unique flavour of cumin may complement the use of raw garlic in various dishes.
Asafoetida - Asafoetida is an Indian spice with a potent aroma that tastes a lot like garlic and onions when mixed with heating oil. Considering how highly flavoured it is, you just need to sprinkle.
