Here are some of the most common garlic varieties used in Asian, African, European, and even American cooking.
Garlic, one of the closest cousins of onions, is a frequently used vegetable with a strong flavour and aroma. It is a popular ingredient in many cuisines and adds a distinct flavour to dishes. Garlic is a cheap component that is used to flavour recipes. It is frequently white in colour and grows in the form of a bulb. Here are some of the most common garlic varieties used in Asian, African, European, and even American cooking.
1. White Garlic
White garlic is most commonly found at grocery stores. It comes from a type of garlic known as soft-neck garlic, which means the stalk does not grow through the centre of the bulb. One garlic bulb will have cloves of various sizes and shapes, with larger cloves on the outer and smaller ones in the centre. Because the stalk at the stem end of the garlic remains flexible or pliable, white garlic bulbs are customarily braided together. This garlic grows quickly and is tougher than others. White garlic has a strong garlic flavour when it is fresh.
2. Pink Garlic
Pink garlic, also known locally as "Gavthi Lassan," is a type of garlic distinguished by its rosy-cheeked cloves. Pink garlic bulbs are small, about 5 cm in diameter, with little more than 10 pink cloves per bulb. These crisp, aromatic cloves are hidden beneath a white, translucent outer wrapping that, when removed, reveals off-white bulbs with pink coverings. This garlic is sweeter tasting and has a stronger scent than its more popular white version. Pink garlic is considered to be warm and intensely aromatic, and some consider it a connoisseur's garlic due to its distinct powerful flavours. Its garlic cloves are juicy and crisp, yet less sticky than conventional garlic. Pink garlic, like typical white garlic, can be used raw or cooked and can be minced, crushed, or sliced as desired. This garlic may be used in any cuisine that asks for garlic and is high in vitamins A, B, and C, as well as minerals like copper, magnesium, calcium, potassium, iron, and zinc. Pink garlic can be stored correctly for six months to a year and used to enhance the flavour of your favourite food.
3. Purple Garlic
The papery skin of purple garlic has a purple tinge, yet the inside cloves are the same colour as white garlic cloves. It comes from a type of garlic known as hard-neck garlic. A woody stem grows directly through the centre of each bulb. The cloves that grow around this stalk are all the same size — slightly larger than white garlic cloves. When fresh, purple garlic cloves are 'juicier' and have a milder flavour than white garlic. Purple garlic may be available in some supermarkets, but it is more likely to be found in speciality markets and farmers' markets.
4. Black Garlic
Black garlic can be seen on menus all around the world, yet this unusual ingredient is nothing new. For millennia, it has been utilised for flavour, traditional medical purposes, and in a variety of Asian cuisines. Simply explained, black garlic is the result of ageing normal garlic bulbs for several weeks or months, a process known as the Maillard reaction. To attain its sticky consistency, temperature and humidity must be tightly controlled. It is a more delicate alternative than the raw bulb, with a softer, molasses-like flavour. What is the most enjoyable aspect? It's adaptable and can be used in place of conventional garlic in most recipes. It looks great on a cheese platter, bruschetta, chicken dish, or even as a pizza topper.
Which Variety Is The Best?
All forms of garlic, regardless of colour, are vital and utilised in a variety of cuisines. Purple garlic, on the other hand, is claimed to be the juiciest and mildly flavoured garlic that may be used in meals. It also adds a distinct flavour to the dish that cannot be compared to any other garlic.