Garlic, together with onions, are among the best known of all "allium vegetables." "Allium" is actually the Latin word for garlic! Garlic is arranged in a head, called a "bulb," which averages about 2 inches in height and diameter and consists of numerous small separate cloves. Both the cloves and the entire bulb are encased in paper-like sheathes that can be white, off-white, or have a pink/purple hue. Although garlic cloves have a firm texture, they can be easily cut or crushed. The taste of garlic is like no other—it hits the palate with a hot pungency that is shadowed by a very subtle background sweetness.
Common Garlic sources are China, India, Egypt, Kyrgyzstan, Mexico and California (domestically).
Usage/Recipe Tips: A wide range of African, Caribbean, Mexican, Asian, Italian, Mediterrean cultural dishes use the potent flavor of garlic in stews, tacos, wraps, dressings, jerk, meatballs, sauces, marinades, paellas, chili, potatoes, sofrito and salads.
1/4 tsp. Granulated Garlic = 1 clove fresh garlic
Nutritional Information: An excellent source of Manganese, Vitamin B6 and Vitamin C and has essential nutrients such as Vitamin B1, Calcium, Phosphorus, Selenium, and Copper.