Garlic History

All of the world's great cuisines, from Chinese, to Italian, to French, make abundant use of this pungent flavoring. The world's finest garlic is American, grown and harvested in Central California.

Used as a flavoring component in many dishes, garlic compliments meats, stews, vegetables, salads, tomato dishes, sauces, pickles and sausages to name a few. Garlic has the great characteristic in the right hands as the longer you cook it, the milder and sweeter it becomes.  So if you like the sharper more pungent flavor less cooking, sweeter and mild cook it long and slow.

Garlic in fresh, pureed, chopped, peeled, and dehydrated are a staple in the kitchen of the professional chef and the chef constantly evaluates this product for its quality and flavor.

1 small clove = 1/8 tablespoon minced

Nutrition:  1 clove =  4 calories

Name   Origin  Type of Plant  General Uses   Use in or with Market Form 
Garlic   Far East  Bulbous herb Garlic butter. garlic salt, garlic vinegar, aromatic Lamb, soups. salads Fresh, dehydrated flakes 

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