Garlic is a pungent and aromatic bulb vegetable widely used as a foundational ingredient and flavor enhancer in cuisines around the globe, including popular dishes in Malaysia. It consists of a bulb (head) typically encased in a papery white or purplish skin, which, when peeled, reveals several individual sections known as “cloves.”

Each clove is covered in its own thin, papery skin. When raw, garlic has a very strong, sharp, and spicy flavor due to sulfur compounds. This intensity mellows and becomes sweet, nutty, and savory when cooked, especially when roasted or caramelized. Its distinct aroma is instantly recognizable and adds depth to countless dishes.

Garlic is used in various forms: minced, sliced, crushed, roasted whole, or even fermented. Beyond its culinary uses, it’s also recognized for its historical medicinal properties.