Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo (Chinese onion). Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It has been used throughout its history for both culinary and medicinal purposes. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. The garlic plant’s bulb is the most commonly used part of the plant. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger.
Stronger than garlic salt, perfect for garlic bread. Dehydrated garlic prepared from fresh garlic which has been cleaned, sliced, dehydrated, and milled to desired size.
2.2 oz. & 5.7 oz.