– 10 cloves of garlic
Rich in vitamin C, manganese, and selenium; contains allicin, a sulfur compound with purported antimicrobial and anti-inflammatory properties that develops when raw cloves are crushed or chopped.
About
Garlic (Allium sativum) is a bulbous perennial plant in the amaryllis family, native to Central Asia and domesticated for over 5,000 years. The bulb is composed of 10-20 individual cloves enclosed in papery white, pink, or purple skin. Each clove is a nutrient-rich storage organ containing volatile sulfur compounds that develop flavor when raw or heated. The flavor profile ranges from pungent and sharp when raw to mellow and sweet when roasted or fermented. Major cultivars include hardneck varieties (with a woody central stem) and softneck varieties (more uniform, better for braiding), with regional selections from throughout the Mediterranean, Asia, and the Americas.
Culinary Uses
Garlic is foundational across nearly all savory cuisines, functioning as an aromatic base, flavoring agent, or main ingredient depending on preparation. Raw minced garlic provides sharp, pungent notes ideal for dressings, salsas, and marinades. Cooked garlic—whether sautéed, roasted, braised, or caramelized—develops sweeter, more mellow characteristics that anchor soups, stews, and sauces. Whole roasted cloves become creamy and spreadable. Garlic appears across Mediterranean (aioli, pasta aglio e olio), Asian (stir-fries, soy-based sauces), Latin American (sofrito, mojo), and Eastern European cuisines. It pairs universally with onions, peppers, herbs, and is essential to mirepoix and similar flavor foundations.