Garlic

Diced Garlic - 1 clove is about 3 grams. 1 diced clove is about 1 teaspoon or so.

Garlic is a member of the onion family and closely related to the shallot and the leek. One garlic bulb is made up of several garlic cloves that are divided in separate sections. The garlic cloves are peeled and then usually minced or pressed when used in cooking.

Garlic is an important part of cuisines all over the world and notably the French, Italian, Chinese, Vietnamese, Korean and Thai cuisine. It is praised for its pungent smell and strong flavor and is often used with vegetables and meats, and in marinades and sauces.

Garlic can be bitter, slightly sweet, very pungent or mellow depending on how you cut it and how you cook it. For a smoother taste, slice or cut the garlic; for a more pungent taste, press or crush it. Garlic can be sautéed in oil, blanched in water or baked in the oven among other techniques. If you bake a whole garlic bulb, the garlic will take on a very smooth and sweet taste. Each clove can then easily be squeezed out from the bulb.

Garlic has been used for cooking from the earliest times. It was consumed by the Israelites in Egypt, in ancient Greece and Rome, by the African peasantry.

Just like the onion, garlic has been used for medicinal purposes for centuries. Garlic contains antibiotic compounds, enzymes, vitamin B, minerals, and flavonoids among other vitamins and compounds.

Serving size is about 1 clove.