The aroma of garlic is warm, strong and sweet, very pleasant. It owes this flavour to the substance called allicin. Garlic belongs to Liliaceae family, which includes onions, chives and leeks.
The typical garlic aroma is only released when garlic is peeled and sliced or chopped. Garlic contains precious organic compounds of sulphur that only release their aroma when the plant cells are broken.
– Garlic is ideal for hot and cold dishes.
– Flakes of garlic are a refined table spice. It is sufficient to sprinkle them on warm or cold dished as desired. Excellent idea: slices of garlic on a salad!
– Garlic gives its flavour to the dish gradually during cooking. Ideal for use when cooking. You can add it to the dish from the beginning (e.g. minced meat, ragù bolognese) or in the last 15-30 minutes.
Garlic has been cultivated for thousands of years. It originates in Central Asia, from which it spread to Babylon and Egypt. The first traces of the use of garlic in the kitchen originate from precisely these ancient cultures.
It can be combined with: Garlic goes well with hot peppers, honey, ginger, caraway, laurel, marjoram, oregano, parsley, pepper, rosemary, chives, thyme, lemon zest, onion.