– 2 cloves minced garlic
Garlic is rich in vitamin C, manganese, and selenium; it contains allicin, a sulfur compound with documented antimicrobial and antioxidant properties that develops when cloves are crushed or cut.
About
Garlic (Allium sativum) is a bulbous perennial plant of the Amaryllidaceae family, native to Central Asia and cultivated worldwide for millennia. The edible bulb comprises 4–20 cloves enclosed in papery protective layers. Each clove contains volatile sulfur compounds responsible for garlic's pungent aroma and characteristic sharp, slightly sweet flavor that mellows considerably when cooked. Garlic varies in intensity by variety, terroir, and age; younger bulbs tend toward milder profiles, while aged garlic develops deeper, more complex notes.
Culinary Uses
Garlic is foundational to numerous global cuisines, particularly Mediterranean, Asian, and Latin American traditions. Raw minced garlic imparts pungent bite to dressings, marinades, and salsa; cooking mellows and caramelizes it into sweet, savory depth suitable for soups, stews, and pan-based dishes. Roasted whole cloves become creamy and mild, while sliced garlic browns for aromatic oil infusions. Garlic pairs universally with onion and other aromatics, and complements proteins, legumes, and vegetables across virtually all cooking applications.