Do you make or use any of these or others? I'm sure some such bases exist in cuisines from other parts of the world. (mmm, ginger)
I was making chile and threw in some of a base I had made, mostly like a mirepoix but I also added finely chopped mushrooms. I do find they add a depth of flavour. I did add finely-chopped flatleaf parsely, but at the end. A friend violently hates cilantro.