Garlic
Allium sativum
Raw IngredientEssence
The stinking rose. Pungent raw, sweet when roasted, transformative everywhere. Garlic is the ingredient that makes cooks of us all — a clove or two changes everything.
Nutrition Facts per 100g (standard reference)
Source: USDA FoodData Central (approximate per 100g)
History & Origin
Varieties
Softneck
Most common, good storage
Hardneck
More complex flavor, produces scapes
Elephant Garlic
Milder, actually a leek relative
Black Garlic
Fermented, sweet, umami-rich
Cooking Methods
Mince
Fine chop for maximum flavor distribution
2 minRoast Whole
Cut top off head, oil, wrap in foil, oven until spreadable
40 minConfit
Slow-cook in oil until golden and sweet
45 minRaw
Grated or pressed for maximum pungency
ImmediateWhere It's Used
Used across 23+ cuisines worldwide
Recipes Using Garlic
Abobo
Togolese
Acarajé
Brazilian
Accra
Saint Lucian
Accra and Float
Trinidadian
Achar
Nepali
Achar Gosht
Pakistani
Achard de Légumes
Malagasy
Achards de Legumes
Mauritian
Adana Kebabı
Turkish
Ades
Eritrean
Adjagbede
Beninese
Adobong Manok
Filipino
Adémé Dessi
Togolese
Afra
Gambian
Ai Manas Sauce
Timorese
Aibika Greens
Papua New Guinean
Ajapsandali
Georgian
Ajiaco Bogotano
Colombian
Ajiaco Cubano
Cuban
Ajvar
Serbian
Ajvar
Croatian
Ajvar
Bosnian
Ajvar
North Macedonian
Ají de Gallina
Peruvian