Garlic Cloves
cloveGarlic cloves are the individual segments of the garlic bulb. The bulb is encased in papery skins. They have a pungent, sulfurous aroma and a sharp, biting flavor that mellows and sweetens upon cooking. Fresh garlic is firm and plump, indicating freshness and quality. The flavor mellows upon cooking.
History
Garlic originated in Central Asia and has been used for thousands of years. Ancient Egyptians, Greeks, Romans, and Chinese all valued garlic. It was used to ward off illness, enhance strength, and flavor food. Garlic has been a staple ingredient in Mediterranean, Asian, and other global cuisines.
Common Uses
- Adds flavor to sauces, soups, stews, and stir-fries.
- Used as a base flavor in many cuisines, often sautéed in oil.
- Minced or crushed raw garlic is added to dressings, dips, and marinades for a pungent kick.
- Roasted garlic cloves become sweet and mellow, used as a spread or ingredient.
- Garlic can be pickled, fermented, or preserved in oil for extended storage and varied flavor profiles.
Storage Tips
Store unpeeled garlic bulbs in a cool, dark, and well-ventilated place. Avoid storing in the refrigerator, as the cold can cause sprouting and a rubbery texture. Whole bulbs can last for several months if stored properly. Peeled cloves can be refrigerated in an airtight container for up to 1 week or frozen for several months. Avoid storing garlic near onions or potatoes, as they can absorb moisture and aromas.
Nutrition Facts (per 100g)
Common Substitutes
- Garlic powder (1/8 teaspoon = 1 clove)
- Garlic salt (adjust salt levels accordingly)
- Garlic paste (equal amount)
- Shallots (milder flavor, use more to compensate)
- Onion (provides allium flavor, but a different profile)