Garlic, a member of the lily family, is one of the most essential and widely used ingredients in kitchens across Asia. Known for its strong aroma and distinctive pungent flavour, this humble bulb is the backbone of countless dishes, both savoury and spicy.
Originating in Central Asia, garlic has been cultivated for thousands of years. While it grows wild in regions such as Italy and southern France, its popularity and influence have long spread across the Asian continent, becoming a culinary and medicinal mainstay.
Garlic in Asian Cuisine
Garlic is a cornerstone of flavour in many Asian culinary traditions. Its versatility allows it to be used in almost every form: raw, sautéed, fried, pickled, roasted, or blended into sauces and pastes.
- In Chinese cooking, garlic is used generously in stir-fries, noodles, dumpling fillings, and garlic sauce. It’s often paired with ginger as a base for sauces, marinades, and meat dishes.
- In Indian cuisine, garlic forms part of the aromatic foundation of curries, dal, and masalas. It is also used in garlic naan, chutneys, and pickles.
- In Thai and Vietnamese dishes, garlic appears in pastes, soups, grilled meats, and seafood sauces, often combined with chillies, fish sauce, and lime juice for a bold flavour profile.
- In Korean cuisine, garlic is a staple in kimchi, bulgogi marinades, stews, and banchan (side dishes), imparting its unmistakable umami character.
Forms and Flavour
Garlic’s flavour changes depending on how it’s prepared:
- Raw garlic is sharp and spicy.
- Sautéed or fried garlic becomes sweet, nutty, and mellow.
- Roasted garlic takes on a soft, caramelised richness.
Its distinct flavour makes it invaluable for creating depth and balance in a wide range of recipes. From robust mains to subtle broths, garlic plays both supporting and starring roles.
How It Grows
Each garlic bulb consists of up to 20 individual cloves, wrapped in papery skin. Garlic doesn’t grow from seed but is propagated by planting cloves or occasionally the small bulbils produced on flower stalks. It grows similarly to onions and is harvested when the foliage starts to die back.
Storage and Tips
Whole bulbs can be stored in a cool, dry place for several months.
- Peeled cloves can be kept in the fridge for short-term use.
- Minced garlic in oil or vinegar is convenient but may lack the sharpness of fresh garlic.
- To peel garlic easily, crush a clove under the flat side of a knife — the skin will slide right off.
For flavourful garlic oil, gently simmer crushed cloves in neutral oil and strain — ideal for drizzling over noodles or rice dishes.
Garlic is more than a seasoning — it’s a flavour foundation, a natural preservative, and a cultural staple across Asia. Whether sizzling in a wok or blended into a curry paste, garlic is a must-have for any Asian-inspired kitchen.