Garlic, part of the onion family, is a bulb used for both seasoning and medicine. The strong smell and flavor is acidic, spicy, and slightly nutty.
Don’t let the pungent odor scare you! You want paper white skin, though pink just means it still has time to ripen. Bulbs should be firm with no spots.
Keep garlic dry at room temperature. It can last weeks or months, but if a clove goes bad, take it out.
The cloves of the bulb are the most used. Squeeze the bulb root to soften the garlic and coat it in oil before roasting. You can mince garlic for a spicy topping for tenderloin steak or Italian bread.
China - 80.0%
China, Mainland - 79.8%
India - 5.3%