Garlic – a bulb celebrated around the world

Did you know?

In fact, the exact origins and spread of garlic are not known in detail. What we do know, however, is that the first varieties emerged in Central Asia – more than 5,000 years ago. It is likely that garlic also found its way out into the wider world via the main trade routes. There, it was welcomed with open arms: thanks to its healing properties and intense flavour, the garlic clove quickly enriched the cuisines of various countries.

One advantage of this crop is that it is not particularly demanding to grow and comes in many different varieties. It is also possible to harvest it several times a year.

The distinctive flavour

There are very few people who are unfamiliar with the smell and taste of garlic. With its strong aroma, it is characterised by a pungent flavour and a sweetish note. However, bitter undertones may also be detected when eaten. These become particularly prominent when garlic is cooked at too high a temperature. The many different varieties of garlic also vary in appearance. The classic bulb and its cloves are white, possibly with a hint of purple. Under certain conditions, garlic can also be green, and there are methods for producing black garlic. A colourful variety for lovers of spicy food!

The strong smell after eating garlic can be persistent. Only once it has been completely broken down will the unpleasant ‘breath’ disappear. If you don’t want to wait that long, you can naturally counteract it by eating a slice of lemon or chewing on some parsley.

The health benefits of garlic

Ultimately, there are many good reasons to include garlic in dishes. In addition to salt Garlic is a universally popular seasoning in the kitchen. The bulb’s reputation as a remedy is well-founded – in particular, the compound allicin, which is produced through oxidation, is exceptional. It may well seem like a miracle bulb when you take a look at the health benefits of garlic:

• Improved defences and a stronger immune system

• Lowering blood lipid levels

• Antioxidant effect in the fight against free radicals

• Supports bone development and hair growth

• Promotes blood circulation and digestion

Combined with its wonderfully spicy flavour, this makes it a popular ingredient in many dishes.

Use in the food manufacturing industry

When it comes to using garlic on a large scale – that is, in the food processing industry and commercial kitchens – fresh cloves are not always practical. Although garlic presses and the like make life easier, a different method of preparation is used in these settings – as well as in some domestic kitchens – which also brings out that wonderful flavour.

Whether it’s garlic powder, granules, extract, flakes or a ready-made spice blend in the form of garlic and pepper: there’s a suitable option for every purpose. They all have their own distinct advantages – including the fact that they don’t leave a smell on your hands. But there are further advantages:

Garlic powder: As well as having a longer shelf life, garlic powder is valued for its mild flavour. It offers a pungent aroma, rounded off by sweet undertones, without the hassle of peeling or chopping. Thanks to its fine texture, the powder works well in sauces or soups.

Garlic flakes: When served as flakes, garlic has a distinctive pungency, which it loses, however, when cooked for a long time. If you wish to retain this flavour, it is advisable, for example, to use it as an eye-catching topping.

Garlic granules: Whilst the powder is very fine, the granules are coarser in texture. For this reason, they are particularly suitable for firmer foods. Here, too, measuring out the right amount is particularly easy.

Garlic extract: This highly concentrated form of garlic is available in liquid form. Just like garlic powder, for example, it can be used not only in food preparation but also in the production of food supplements.

Garlic and pepper: This blend of pepper, garlic and other spices can be used to liven up a wide variety of dishes and give them a tangy flavour. It brings all these flavors together in one place.

Even though allicin is sometimes lost during processing, garlic in these forms offers a number of advantages: it saves on preparation steps, is easy to access and measure out, and offers optimised storage and shelf life. At best, this can also Preventing food waste be taken forward.

Have we sparked your interest in garlic? We stock it in a variety of forms.

Garlic & Co.: Finding the right flavour with Ehlert

Would you like to take your commercial kitchen or food-processing business to the next level? Gustav Ehlert GmbH would be delighted to help. With 100 years’ experience in this sector, we have a clear understanding of what manufacturers need. This applies not only to flavour-enhancing ingredients – from garlic to Pepper – including other items of equipment. We know what matters when it comes to machinery and workwear, and we’ll provide you with a comprehensive and reliable range of equipment.