Along with Ginger, it is again an important ingredient in oriental cooking. Closely related to the onion, It has a powerful pungent or hot flavor when raw, which mellows when it is cooked. It has very strong odor. Garlic powder is made from ground dehydrated cloves and is used widely as a substitute for fresh garlic.
Garlic– Names in different Indian Languages.
Hindi– Lahsun , Bengal – Loshun, Gujrati – Lasan, Punjabi – Lasan
Tamil - Poondu, Urdu – Lahsun
Garlic contains volatile oil with sulphur containing compounds (notably allicin, alliin and ajoene); enzymes, B vitamins, minerals, flavonoids
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes.
Other parts of the garlic plant are also edible. The leaves and flowers(bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs and are most often consumed while immature and still tender.
The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove.Garlic may be applied to breads to create a variety of classic dishes, such as garlic bread, garlic toast
Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.
In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.
Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Domestically, garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant (so it does not sprout). It is traditionally hung;. Peeled cloves may be stored in wine or vinegar in the refrigerator. Commercially, garlic is stored at 0 °C (32 °F), in a dry, low-humidity environment. Garlic will keep longer if the tops remain attached.
Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.Garlic is often kept in oil to produce flavoured oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. the oil should be refrigerated and used within one week.