ð§
Garlic
å¥å: ajo, aglio, knoblauch
A pungent bulb used as a fundamental flavoring in cuisines worldwide. Raw garlic is sharp and spicy, while cooking mellows it to a sweet, nutty flavor.
ð
åç£å°
Central Asia
ðïž
ä¿åæ¹æ³
Store whole bulbs in a cool, dark, well-ventilated place
â±ïž
ä¿åæé
3-6 months whole, 1 week peeled
ð¡ ãã³ãïŒã³ã
- âCrush garlic and let sit 10 minutes before cooking to maximize health benefits
- âAdd garlic toward the end of cooking to preserve its flavor
- âRoast whole heads at 400°F for 40 minutes for a sweet, mellow spread
ð¥ æ é€ãã€ã©ã€ã
ã«ããªãŒ
4 per clove
äž»èŠæ é€çŽ
Vitamin CVitamin B6Manganese
ð Garlic ã䜿ã£ãã¬ã·ã
Bakso
Indonesia
1 hour 15 minutes
Sudanese Salata Balila
Sudan
15 minutes
Couscous aux Sept Légumes
Algeria
2 hours 15 minutes
Andorran Lamb Stew with Herbs
Andorra
3 hours
Poulet Arachide Crémeux
Ivory Coast
1 hour 5 minutes
Nyambeh Nyebeh
Gambia
2 hours 10 minutes
Poulet Riz Sauce Tomate
Ivory Coast
1 hour 5 minutes
Molokhia
Egypt
1 hour 45 minutes
Bahraini Thareed
Bahrain
2.5-3.5 hours
Calulu de Carne de Porco com Ginguba
Angola
2 hours
Sopa de Conquilhas Santomense
Sao Tome and Principe
50 minutes
Fijian Taro Leaf and Corned Beef Bake
Fiji
1 hour 5 minutes
ð 代æ¿å
- Garlic powder (1/8 tsp per clove)
- Shallots
- Garlic scapes
ðœïž çžæ§ã®è¯ãé£æ
Olive oilButterOnionsTomatoesHerbs