Garlic

Garlic

Often as we walk by an Italian pizzeria or restaurant, we are drawn by the addictive aroma of freshly baked garlic bread. One of the world’s most popular spice, garlic is used extensively by all cultures. Called ‘stinking rose’ by the English, it has been used since ancient times as a food as well as for its curative powers by the Egyptians and Romans to treat ailments, from heart disease, to tumors, and insect bites. Garlic adds a wonderful base with its delicious aroma and taste to stir fries, curries, soups, stews, and sauces. It is also roasted whole and added to potatoes, pastas or salads and finely chopped or pureed for flavoring aioli, tzatziki, chimichurri or sofrito. It is popular in Mediterranean dishes, including Italian pasta sauces, pestos and pizza toppings, French cassoulet, beef bourguignon and garlic herb butter sauce for escargot, Spanish gambasal ajillo, and romesco sauce, and, the Greek mashed potato dip called skordalia. Essential in Cuban mojos and Brazilian chimichurris, the Caribbeans add it to their moles, salsas, adobos and meat marinades.

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