Garlic is an excellent flavour enhancer and belongs to the onion family, which means it is rich in volatile flavour compounds. Raw garlic tastes sharp, but becomes sweeter and more aromatic when heated. A head of garlic can contain up to 20 cloves. Besides white garlic, you can also buy black garlic and pink garlic. Garlic has been cultivated for more than 5000 years and is commonly used in Southern European cuisine and Asian dishes. Fresh and dried garlic should be stored in a cool place at 12-15°C.
Basic techniques: confitting, frying, deep-frying, puréeing, roasting, raw, sautéing, grilling, marinating.
Taste combinations: almond, basil, ginger, egg, pasta, rosemary, rice, spinach, potato, oregano, sweet pepper, Parmesan cheese, chicken, lamb, lemon, mushroom, mustard, olive oil, onion, salt, tomato, vinegar.