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By Christine Manfield

Published 1999

  • About
Although not a spice, garlic must be included here as its use with spices is mandatory and its flavour permeates the food of every country in the world. In particular, it is part of the holy trinity of flavours essential to Asian cooking: garlic, onion and ginger.

Garlic grows as a bulb or quorm of numerous cloves, each of which is encased in tissue-thin skin, which must be removed before use. Found in the tomb of Tutankhamun, garlic has been used since ancient times for its antibiotic powers and as a deterrent to cholesterol, as a blood purifier and as a digestive aid. Its strong and pervasive aroma diminishes with cooking, giving way to a gentler, sweet flavour. The flavour of the many garlic products available is inferior to that of fresh garlic, so it is compulsory for a good cook to chop, slice, crush and mince fresh cloves for the best results. Available: widely.

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