Garlic is perhaps one of the most used flavorings in the world. From Italian pastas and Spanish aioli to Asian stir-fries and Dutch stews: garlic immediately gives a dish more depth and character.
But what is garlic actually? Where does it come from, is garlic healthy, and when do you choose fresh garlic or garlic powder?
In this guide you will discover everything about this versatile flavoring and how to use it optimally in the kitchen.
What is garlic?
Garlic (Allium sativum) belongs to the onion family and is closely related to onion, shallot, leek and chives. The plant forms a bulb underground composed of several cloves. It is these cloves that are used worldwide as a flavoring.
Although garlic originally comes from Central Asia, it is now grown all over the world. For thousands of years garlic has played an important role in various cuisines and cultures. In ancient Egypt, workers even received garlic as part of their daily ration.
Today garlic is indispensable in Mediterranean, Asian, Middle Eastern and South American cuisine.
What does garlic taste like?
Raw garlic has a powerful, spicy and slightly sharp taste. Once you fry or roast garlic, that character changes completely.
Fried or roasted garlic becomes:
- softer
- sweeter
- creamier
- slightly nutty
That is precisely why garlic is so versatile. The same flavoring can be both pungent and subtle depending on the preparation.
Why does garlic smell so strong?
The characteristic smell only appears when a garlic clove is cut, pressed or finely chopped.
By damaging the cells a natural chemical reaction occurs in which, among other things, allicin is formed. This sulfur compound gives garlic its recognizable aroma and taste.
The finer you cut or press the garlic, the more intense the flavor becomes.
Is garlic healthy?
Garlic naturally contains various vitamins, minerals and sulfur compounds, including allicin.
A lot of scientific research has been done on the possible effects of garlic. Although the results vary, garlic is often mentioned as part of a varied and healthy diet.
Garlic contains, among other things:
- vitamin B6
- vitamin C
- manganese
- selenium
- antioxidants
However, garlic is not a medicine. Consider it primarily as a flavorful addition to a varied diet.
Fresh garlic or garlic powder?
Many people wonder which variant is best. The answer mainly depends on the dish.
Fresh garlic
Fresh garlic is ideal when you want a pronounced garlic flavor.
Use fresh garlic for:
- aioli
- garlic butter
- dressings
- marinades
- roasted vegetables
Garlic powder
Garlic powder is finely ground and dry. This allows the flavor to distribute evenly through a dish.
Garlic powder is ideal for:
- herb mixes
- barbecue rubs
- minced meat
- soups
- sauces
- popcorn
- airfryer potatoes
A big advantage is that you don't have to clean or press cloves.
When do you add garlic?
That depends on the desired result.
Adding raw
Gives the most pronounced flavor.
Perfect for:
- dressings
- dips
- salsa
- aioli
Briefly sautéing
Gives a warm, aromatic flavor without sharpness.
Perfect for:
- pasta sauce
- curry
- stir-fries
- stews
Be careful that garlic does not burn. Burnt garlic quickly becomes bitter.
What do you use garlic for?
Garlic pairs surprisingly well with many ingredients.
Meat
- chicken
- beef
- pork
- lamb
Fish
- salmon
- cod
- shrimp
- mussels
Vegetables
- bell pepper
- zucchini
- broccoli
- cauliflower
- mushrooms
- potatoes
Legumes
- chickpeas
- lentils
- white beans
Sauces
- tomato sauce
- yogurt dressing
- pesto
- hummus
- mayonnaise
Which herbs pair well with garlic?
Garlic forms the basis of countless herb combinations.
Delicious combinations are:
- parsley
- oregano
- basil
- thyme
- rosemary
- cumin
- smoked paprika
- chili
- black pepper
- lemon
- coriander
That is why garlic appears in many spice blends.
Black garlic: a special variant
Besides regular garlic, there is also black garlic.
This is not a different garlic variety, but regular garlic that ferments slowly for several weeks under controlled temperature and humidity. As a result the color turns deep black and a soft, slightly sweet flavor develops with notes of balsamic, dried fruit and umami.
Black garlic is delicious in:
- barbecue dishes
- burgers
- mayonnaise
- pasta
- sauces
- butter
Curious how to use black garlic? Also check out our blog about black garlic and BBQ recipes
Storing garlic
Store a whole bulb of garlic best:
- in a dry place
- at room temperature
- out of direct sunlight
- with sufficient ventilation
Prefer not to store garlic in the refrigerator. It can sprout more quickly that way.
Discover the taste of garlic
Whether you choose fresh garlic or garlic powder, this flavoring gives almost any savory dish more depth and character. From simple airfryer potatoes to elaborate stews and barbecue dishes: garlic is almost always a good choice.
Looking for an easy way to add that full garlic flavor? Discover our range of garlic products and spice blends and give your favorite dishes extra flavor in no time.
Frequently asked questions
1. Is garlic an herb or a spice?
Neither. Garlic is officially a bulbous plant from the onion family.
2. Can you replace garlic powder with fresh garlic?
Yes. Keep in mind that the taste is different. Garlic powder gives an even, milder flavor while fresh garlic is more powerful and fresher.
3. Is garlic suitable for the barbecue?
Certainly. Both fresh garlic and garlic powder are widely used in BBQ rubs, marinades and garlic butters.
4. Why does garlic sometimes become bitter?
That happens when garlic is cooked at too high a heat or for too long. Therefore add garlic later or fry it briefly at a moderate temperature.
5. Does garlic fit into almost every savory dish?
Yes. Garlic is one of the most versatile flavorings and combines with virtually all types of meat, fish, vegetables, potatoes, pastas and rice dishes.
