– 3 garlic cloves

Garlic (Allium sativum) is a bulbous perennial herb in the Amaryllidaceae family, native to Central Asia and now cultivated globally. The bulb consists of 8-20 individual cloves arranged concentrically, each enclosed in papery layers. Raw garlic possesses a pungent, sharp, and slightly sweet flavor with complex sulfurous compounds (allicin) that develop upon crushing or cooking. When heated gently, garlic becomes creamy, mild, and subtly sweet; prolonged cooking produces a caramelized, almost nutty character. Major varieties include hardneck and softneck cultivars, with softneck types being more common in commercial cultivation.

Garlic functions as a foundational aromatic in countless cuisines worldwide, from Mediterranean to Asian traditions. Raw garlic adds pungent, complex bite to vinaigrettes, marinades, and raw sauces like aioli and chimichurri. Minced or sliced garlic is gently sautéed as a flavor base for soups, stews, and braises, while whole cloves can be roasted or braised until tender and spreadable. Garlic pairs with nearly all savory ingredients—meats, vegetables, legumes, grains—and is essential in dishes ranging from Spanish gambas al ajillo to Chinese stir-fries to Italian pasta aglio e olio.