Garlic is a unique spice with a sharp smell and a pungent taste. It adds a special piquancy to cooking all over the world. Garlic is added to stewed vegetables and meat dishes, to salads. The Chinese and Asians consume garlic the most. Garlic sauces, known since ancient times, are prepared from garlic. Garlic is added to lamb, cold and hot soups. Garlic oil, dry garlic seasoning, and garlic salt are prepared from it. Garlic in hot dishes is combined with other spices, which often soften its sharp smell; these include cloves, mint, lemon zest, star anise, etc. Garlic is used as a spicy aromatic green when preserving vegetables: cucumbers, tomatoes, zucchini, eggplants, peppers. Garlic itself can be an object of salting, pickling. Its flower stalks and heads are salted and fermented (the latter are very popular in Asian countries). In canned form, it retains the unique properties of the spicy plant. Some subtleties of using garlic: before using raw garlic, you need to remove the central sprout (it contains the main bitterness); drink some lemon juice before eating garlic or a dish, then chew a coffee bean or cardamom (the smell will not be so sharp); do not crush, but finely chop the cloves before adding to sauces

Dried garlic.