Garlic, Allium sativum, is closely related to the chives, onions, leeks and shallots. Found in practically every type of cuisine, garlic’s popularity seems to be greatest in Central and South American, Chinese, Indian, Mediterranean, Mexican and Southeast Asian cuisine. As any good home chef knows, nothing compares to fresh garlic, but that doesn’t mean that dehydrated garlic shouldn’t play a vital role in your kitchen. In fact, over the last twenty-five years, garlic consumption is up over 1,000% – to more than 3.5 lbs. being consumed by each person in the U.S. annually. Of all that consumed garlic, more than 75% of it is in the dehydrated form.
Garlic is called Syun tauh (Cantonese), Da suan (Mandarin), Ail or Theriaque des pauvres (French), Knoblauch (German), Skordo (Greek), Aglio (Italian), Alho (Portuguese), Sarimsak (Thai) and Ajo (Spanish).