Garlic, a member of the lily family, is renowned for its strongly scented herbs. This bulbous perennial plant’s bulbs serve as a flavorful ingredient, offering a powerful aroma akin to onions and a pungent taste.
In various national cuisines, garlic is a classic ingredient, used in cooking, pickling, and as a cooked extract in sauces and dressings.
Originating from central Asia, garlic also grows wild in Italy and southern France. Each garlic bulb is enveloped by membranous skin and contains up to 20 edible smaller bulbs known as cloves. Occasionally, flower stalks emerge, bearing tiny bulbs and blossoms without seeds. Propagation of garlic is achieved by planting cloves or top bulbs, utilizing methods similar to those employed for growing onions.
In Asian cuisine, particularly in regions like China, India, and Southeast Asia, garlic holds a prominent position as a key ingredient. From spicy stir-fries to savory curries and aromatic soups, garlic adds depth and complexity to dishes, infusing them with its distinct flavor profile. Whether minced, sliced, or crushed, garlic enhances the taste of Asian culinary creations, contributing its unique aroma and taste to a wide array of dishes.