Cooking With Garlic, the Most Widely Used Spice

Garlic is a member of the lily family (Allium sativum) and is one the most used and loved spices throughout the world thanks to its sharp and pungent taste.

Garlic originated in central Asia but different varieties are currently grown all over the globe. As a spice, Garlic has been used for thousands of years in the Mediterranean region, Ancient Egypt, Europe, Asia and Africa.

A Few Interesting Facts about Garlic

• Garlic’s strong flavor characteristics smooth when heated resulting in a sweeter, nuttier taste.
• Garlic has been used to repel insects and…evil.
• Medicinally, Garlic is known for its antiseptic, anti-fungal, anti-parasitic and anti-viral properties. It also helps ease colds, flu, high blood pressure and cholesterol.
• April 19th is National Garlic Day.
• In Ancient Greece, brides carried bouquets of garlic.

Garlic Pairings

Garlic pairs well with just about everything, although Garlic is not commonly used with sweet spices, desserts or beverages. (Although the garlic ice cream at The Stinking Rose is pretty remarkable.)

Tips for Cooking with Garlic

Garlic is a staple ingredient in multiple cuisines from all over the world. It is a commonly found in Chinese, Italian, and Mexican dishes.

• Rubbing your fingers under cold water on a stainless steel object will remove the odor of garlic from your fingers.
• The smaller Garlic is minced, the more oil is released. For a more pungent flavor, use smaller pieces of Garlic.
• Pressing Garlic releases maximum flavor.
• Do not store chopped Garlic. Air can make Garlic bitter. Chop or press it as needed.
• Cooking Garlic slowly over time creates a very smooth, nutty taste.
• Always cook your Garlic on medium to low heat.
• Fresh Garlic is best! Powdered Garlic has less flavor.
• Store your Garlic in a cool place but not a refrigerator.
• My personal favorite combination with garlic is freshly minced ginger for a more Asian influence. Use in stir-fry, sautéed pork, chicken with herbs.
• Black Garlic is underrated. If you come across some, BUY IT!
• Garlic and ginger were meant for each other like saffron and rice. I use them 50/50.

Now that you know about Garlic, how are you going to cook with it next?