Perfect for stews, soups, stir-fry, and even salads, try adding them to a tagine or to a slow roast!
Garlic flakes are great in infused oils and vinegar or soaking them with chickpeas and then blending them together is a great start to a hummus! Dried garlic can be reconstituted. Just half a teaspoon of dried garlic represents a clove of fresh garlic. The flavor of dried garlic is said to be more pungent than that of fresh.
Almost every cuisine on our planet has found an important role in garlic!
Europeans mince it raw and add it to salad dressings, or sauté it and use it to flavor their sauces. Asian cooks add it to their stir-fries; Indian cooks to their curries; Hispanic cooks to meats and vegetables. And Americans have lately taken a fancy to roasting whole bulbs, and then spread the garlic like a soft cheese on bread or crackers.
Garlic is good for you, too! Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease, and at least some people believe that it can ward off vampires and insects.
The only downside is that raw or undercooked garlic tends to linger on the breath, though many people are more than willing to pay that price!
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