Description
We Encased in a papery, white or purplish skin, the head of garlic splits into individual, crisp cloves. When raw, garlic delivers a sharp, biting heat and an intensely strong aroma; however, when minced and slowly sautéed, roasted, or fried, it transforms into something soft, sweet, and deeply buttery. It serves as an essential flavor base alongside ginger, onions, and tomatoes in countless local dishes like stews, soups, and fried rice. Beyond its culinary magic, garlic has been used for centuries for its medicinal properties, rich in allicin, antioxidants, and immune-boosting vitamins.
