Garlic is surely cheaper than celebrated pepper, nutmeg, mace, and oregano and that may be the reason why one does not speak or read much about it.
However, its unique aroma and tangy taste make garlic a mainstay of many cuisines throughout the world: indeed, Asian, European, African, Latin-American and North American recipes are widely flavoured with garlic.
And the same goes for dehydrated garlic, which is an almost indispensable ingredient of many industrial food preparations.
Its unique aroma make it a mainstay of many cuisines throughout the world
Unexpectedly enough, garlic worldwide production is fifty times larger than pepper’s, although the latter is often referred to as the “Queen of Spices”.
What is garlic?
Technically speaking it is neither a spice nor an herb: it is actually a vegetable growing underground.
What is usually referred to as a head of garlic is, in botanical terms, a bulb, i. e., a sub terranean reserve structure derived from a cluster of leaves.