Garlic is indigenous to Asia however is now commercially cultivated in the US, Asia, Europe, the UK, Taiwan, South America, Mexico and Hungary. There are around 200 varieties of garlic, with different colours, sizes, shapes and flavours. Raw garlic gives a heat sensation, whilst cooked garlic is mild and sweet.
Garlic is used in cuisines all over the world. Garlic gives a distinct aroma and rich, slightly sweet and bitter flavours, with its pungency the most noticeable trait. It is particularly good in combination with other pungent ingredients such as chilli, ginger and pepper and with strong flavoured herbs such as rosemary and thyme. Crushed garlic may be used raw to add strong flavour to dips, oils, salad and stir-fries or can be added during the cooking process to mellow flavour. When sautéing garlic it is important not to overcook as browning will turn garlic bitter.
Gregg's produces fresh garlic which is preserved and available crushed, and dried garlic which is available in both a powdered and granulated format.
Refrigerate after opening, at less than 4°C.