Garlic

Description

Garlic is a bulbous, white to creamy ingredient with a distinct, sharp, and slightly spicy flavor that becomes sweeter and milder after cooking. The outer skin surrounds individual cloves, which quickly release an intense aroma when crushed, chopped, or sautéed, making it a staple in many cuisines around the world — from Mediterranean dishes to Asian. Nutritionally, garlic is low in calories, rich in sulfur compounds (e.g., allicin), vitamin C, vitamin B6, and minerals such as manganese, and its consumption is associated with supporting immunity, anti-inflammatory effects, and beneficial impacts on the cardiovascular system. In the kitchen, it works well as a seasoning for meats, sauces, soups, marinades, and dips, pairing excellently with olive oil, lemon, herbs, and vegetables. Whole heads should be stored in a dry, well-ventilated, and cool place away from light; peeled or chopped cloves should be kept in the refrigerator in an airtight container and used quickly, avoiding leaving garlic in oil at room temperature.