Garlic is a member of the onion family. This tasty allium is a huge flavor booster, and has even been linked to reduced inflammation and improved immune response according to Food and Health Communications.
Garlic was used by ancient Egyptians, then later in China, before it eventually spread westward. Greeks and Romans relied on it for over 2,000 years. In fact, when people in ancient Greece and Rome got married, many of the women carried bouquets of garlic instead of bouquets of flowers.
The way that you slice garlic makes a difference in its flavor profile. Whole garlic cloves are mellower than sliced garlic cloves, and minced garlic has a stronger flavor than both of those. Just be sure to use it soon after you slice it. After it’s cut, garlic’s flavor can start to deteriorate.
Cloves of garlic offer the freshest, brightest garlic flavor. Don’t let them intimidate you. It’s actually easy to remove that pesky peel. Simply smash the clove with the side of a knife. Once it’s smashed, peel away the outer layer. Then you can dice, slice, or mince it.
You can get whole garlic, garlic cloves, pre-minced garlic, garlic oil, granulated garlic, and even garlic powder. Each variation has a great use in the kitchen — experiment with different recipes and find your favorites.
Garlic paste comes in tubes that are ready to squeeze. Granulated or powdered garlic are pantry staples that can help you add a bit of garlic flavor to any dish, any time.
Garlic’s health-boosting properties are well documented. According to the National Cancer Institute, several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including stomach, colon, esophagus, pancreas, and breast cancers.
In addition to all its health benefits, garlic is also a flavor-boosting powerhouse. Its pungent spice makes it welcome in anything from garlic bread to stir-fries. When whole cloves are roasted, garlic offers a mellow, buttery flavor that is the perfect addition to mashed potatoes (or just spread some on a toasted baguette). Diced garlic, on the other hand, offers more of a punch. Raw garlic is much sharper in flavor than cooked garlic.
Chopped garlic has more bite than whole cloves, though it is generally recommended to cook garlic to mellow its impact a little. The flavor of sliced garlic sits squarely between minced garlic and whole garlic, so think about what kind of taste you what before you start to chop.
Do not store your garlic in the refrigerator. Instead, stick it in the pantry. Heads of garlic do best in a cool, moderately humid environment. You can also buy tubes of pressed garlic or little jars of chopped garlic stored in oil, both of which should be refrigerated once opened.
Do not chop your own garlic and store it in oil. Unrefrigerated home concoctions of garlic in oil provide a fertile breeding ground for botulism, which is impossible to taste or smell. Sidestep that risk by storing prepared garlic in your refrigerator and using it promptly.
Article released April 26, 2021
