Primarily the Garlic Bulbs are consumed and they mellow and sweeten noticeably with cooking. Garlic is a fundamental component in many dishes from nearly every world region, especially Eastern Asia, South Asia, Southeast Asia, the Middle East, Northern Africa, Southern Europe, and parts of South and Central America. The flavor varies in intensity and aroma dependent upon different cooking methods. It is often paired with onion, tomato, & ginger. In 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, England and Australia.
Garlic may be applied to different kinds of bread to create a variety of classic dishes, such as garlic bread, toast, bruschetta, crostini and canapé. Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta. This world class spice and seasoning comes in many forms other than oils. It can be found nearly everywhere in America in many forms such as powdered, salted, chopped, whole, juice, and minced. This is just a few. Try it with Parsley Too!
Chef Marshall
