Garlic may be the most universally used aromatic around the world. It’s certainly integral to the flavors of Central and South America, Europe, North Africa, and Asia. But there are many varieties of garlic. The garlic cultivated in Southeast Asia is different from that in the U.S. Its smaller cloves pack quite a punch. Ounce for ounce, they’re much more potent, so Southeast Asian recipes calling for garlic may have to be adjusted up to attain an authentic flavor.
Thai: kra tiem; Malay: bawang puteh; Vietnamese: tỏi