– 4 cloves of garlic
Garlic is rich in vitamin C, manganese, and selenium; contains sulfur compounds (allicin) with potential antimicrobial and anti-inflammatory properties. Low in calories, providing approximately 4-5 calories per clove.
About
Garlic (Allium sativum) is a bulbous perennial plant in the Amaryllidaceae family, native to Central Asia and now cultivated worldwide. The edible portion consists of individual cloves—small bulblets arranged in layers within a papery-skinned head. Each clove contains volatile sulfur compounds responsible for its characteristic pungent aroma and sharp, slightly spicy flavor. The bulb typically contains 10-20 cloves, though this varies by variety. Fresh garlic has a firm, crisp texture when raw; heat mellows its harshness, developing sweetness and complexity. Major cultivars include hardneck varieties (with more prominent flavor) and softneck types (better for storage).
Culinary Uses
Garlic is fundamental to cuisines worldwide—Mediterranean, Asian, Latin American, and beyond. Raw cloves provide pungent sharpness to dressings, salsas, and marinades; minced garlic builds savory depth in soups, sauces, and braises; whole cloves mellow to creamy sweetness when roasted or slow-cooked. It serves as an aromatic base in soffritto, mirepoix, and stir-fries, and features prominently in dishes like aioli, pasta aglio e olio, and countless curries. Sliced thin, it crisps into chips for garnish or infuses oil for flavor.