The finest quality Garlic Minced.
Garlic (Allium sativum) is a species in the onion family Alliaceae. Its close relatives include the onion shallot leek and chive.
Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic the most commonly used part of the plant is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists and originate in the Yunnan province of China. The cloves are used as seed for consumption (raw or cooked) and for medicinal purposes. The leaves stems (scape) and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery protective layers of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including eastern Asia south Asia Southeast Asia the Middle East northern Africa southern Europe and parts of South and Central America.
The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion tomato or ginger. The parchment-like skin is much like the skin of an onion and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb coat the cloves by dribbling olive oil (or other oil-based seasoning) over them and roast them in an oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove. In Japan and Korea heads of garlic are fermented at high temperature; the resulting product called black garlic is sweet and syrupy and is now being sold in the United States United Kingdom and Australia.
Garlic may be applied to breads to create a variety of classic cuisines such as garlic bread garlic toast bruschetta crostini and canapé.
Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables meats breads and pasta. In some cuisine the young bulbs are pickled for 3-6 weeks in a mixture of sugar salt and spices. In eastern Europe the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as "garlic spears" "stems" or "tops". Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut cleaned and then stir-fried with eggs meat or vegetables.
Garlic powder has a different taste than fresh garlic. If used as a substitute for fresh garlic 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.