A UNIVERSAL INGREDIENT WITH ITS OWN HISTORY AND PERSONALITY
Garlic is one of the oldest and most appreciated ingredients in world gastronomy. Its intense aroma and unmistakable flavour have been essential in cooking for thousands of years. Used for both its culinary properties and its medicinal benefits, this bulb has transcended cultures and generations.
From the Mediterranean to Asia, Latin America, and the Middle East, garlic has conquered global cuisine thanks to its versatility. Raw, roasted, in sauces, marinated or stir-fried, it always adds depth and character to dishes.
But what makes garlic so special? In this article, we explore its history, varieties, quality, culinary uses, and some secrets for getting the most out of it in the kitchen.
A LITTLE HISTORY: GARLIC THROUGH TIME
Garlic ( Allium sativum ) has a history of more than 5,000 years. It is believed to have originated in Central Asia, although it quickly spread to the Mediterranean and Egypt, where the ancient Egyptians considered it a sacred food. The workers building the pyramids consumed garlicto give them strength and endurance.
In ancient Greece and Rome, garlic was a staple food for soldiers and athletes, who used it to enhance their performance. In the Middle Ages, it was credited with protective properties against disease, and in traditional Chinese and Indian medicine, it has been used for centuries for its health benefits.
Today, garlic remains an essential ingredient in the cuisine of countless cultures, proving that its importance has not diminished over time.
DIFFERENT TYPES OF GARLIC: VARIETIES AND CHARACTERISTICS
There are several varieties of garlic, each with particular characteristics in flavor, size and use.
White garlic: This is the most common and easiest to find in markets. It has a strong and spicy flavour, ideal for stir-fries and sauces.
Purple garlic: It is distinguished by its violet-hued skin. It is softer and slightly sweet, perfect for eating raw or pickled.
Black garlic: A fermented garlic that acquires a sweet and umami flavor with notes of licorice and prune. It is used in gourmet cuisine and innovative dishes.
Elephant garlic: Although it looks similar to traditional garlic, it belongs to the leek family. Its flavor is milder and less intense.
Wild garlic or bear garlic is very popular in European cuisine. It has a delicate flavour and is used in soups and pestos.
HOW TO RECOGNIZE QUALITY GARLIC
Good garlic should have firm, dry skin, with no spots or green sprouts. If the garlic is soft or moldy, it is past its prime.
To preserve it, it is best to store it in a dry and well-ventilated place, away from moisture and direct light. It should never be refrigerated, as this accelerates germination and alters its flavor.
CULINARY USES: HOW TO GET THE MOST OUT OF IT IN THE KITCHEN
Garlic is extremely versatile and its flavor changes depending on how it is prepared.
Raw: It has a strong and spicy flavor, ideal for dressings, seasonings and sauces such as garlic oil or chimichurri.
Stir-frying: Releases its aroma and flavour without being too aggressive. It is the basis for stir-fries in many cuisines around the world.
Roasted: It becomes sweet and creamy, perfect for spreading on bread or mixing into purees and sauces.
Confit: Cooked slowly in oil, it develops a mild flavour and a creamy texture, ideal for accompaniments or to enrich stews.
Fermented: In its black garlic version, it is perfect for giving a sophisticated touch to gourmet dishes.
CHEF SECRETS FOR HANDLING GARLIC LIKE A PRO
HOW TO PEEL IT EASILY: Place the garlic clove on the cutting board and press down with the side of the knife. The skin will come off easily.
HOW TO REDUCE ITS STRONG RAW FLAVOR: For a milder flavor in salads and sauces, soak minced garlic in water or milk for a few minutes.
PREVENT BURNING WHEN SAUTÉING: Garlic browns very quickly and can become bitter. To prevent this, add it to the pan when the oil is already hot and cook over medium-low heat.
STORE IT CORRECTLY: To make it last longer, store it in a cool, dry place, away from moisture. You can also preserve it in oil.
HOW TO NEUTRALIZE THE ODOR ON YOUR HANDS: Rub your fingers against a stainless steel surface (such as a sink or knife) under running water and the odor will disappear.
HEALTH BENEFITS: MORE THAN JUST A DELICIOUS INGREDIENT
Garlic is not only a must-have in the kitchen, but it also provides numerous health benefits. It is rich in sulfur compounds, such as allicin, which have antibacterial and anti-inflammatory properties.
Some of its most notable benefits include:
Strengthens the immune system.
Helps reduce blood pressure.
Contributes to cardiovascular health.
It has antioxidant properties that combat cellular aging.
It can improve digestion and intestinal health.
A SMALL INGREDIENT WITH A BIG IMPACT
Garlic is much more than just a condiment; it is an ingredient full of history, tradition and personality. With its many varieties, preparation methods and health benefits, it is no wonder that it is an undisputed protagonist in global cuisine.
If you don't use garlic frequently yet, feel free to experiment with different ways of preparing it. Whether raw, roasted, candied, or fermented, garlic always adds something special to every recipe.
What is your favorite way to use garlic in cooking? Send me an email and share your favorite recipes with this amazing ingredient. info@chefyerika.com
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