Garlic

This common, nutritious and very popular seasoning, a cousin of the onion, is used by Asian cooks in numerous ways: whole, finely chopped, crushed or pickled. It flavours curries, spicy sauces, soups and practically every dish on the menu.

Choose fresh garlic that is firm and preferably pinkish in colour. Store it in a cool, dry place, but not in the refrigerator where it can easily become mildewed or begin sprouting.