Garlic is an allium with a sharp raw bite that becomes sweet and savoury when cooked. It is used across cuisines in everything from tempering oil and marinades to soups, breads and sauces.
Choosing and storing garlic
Pick firm, dry bulbs with tight skin and no soft spots. Keep them in a cool, dry, ventilated place rather than the refrigerator, where moisture can encourage sprouting.
How cooking changes flavour
- Raw garlic is pungent and works well in dressings and chutneys.
- Sautéed garlic becomes mellow and aromatic.
- Roasted garlic turns soft, sweet and spreadable.
- Thin slices brown quickly, so use low heat to avoid bitterness.
Nutrition and sensible use
Garlic contributes flavour with very few calories and contains sulfur compounds. It can be part of a balanced diet, but it is not a substitute for medical treatment or a guaranteed cure.
Easy kitchen uses
Add crushed garlic to yogurt, rub a cut clove on toast, stir it into dal or roast whole cloves with vegetables. Mince only what you need because cut garlic loses aroma quickly.
More ingredient guides
For more ingredient knowledge, explore our ingredients and food science guides, learn about Mozzarella cheese, or browse our Cheddar cheese guide. For a recipe that uses garlic, try the Dal Tadka.
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