Probably the most used spice in the world, GARLIC is from the same family as onions, chives, leeks and shallots. When cooked, GARLIC becomes sweeter and less sharp than when raw, but if it is allowed to brown, it can become bitter. Its uses are numerous and its appeal universal. A small amount can help heighten the flavour of most foods.
RECIPES: Scallops with Fennel Pollen & Orange Olive Oil - Button Mushrooms with Garlic and White Balsamic - Baked Cauliflower 'Chicken Wings' and Cumin Aioli - Seafood Gumbo Filé - Tomato Ketchup
Tamarind Sauce Video - YouTube
