Aromatic vegetable

Garlic

Allium sativum

A sharp, sulfurous punch when raw, with a spicy, almost metallic bite that mellows on cooking into sweet, toasty, deeply savory warmth.

  • pungent
  • sulfurous
  • spicy
  • earthy
  • savory

Aroma compounds

The volatile molecules behind its aroma. Each one adds a distinct note.

  • Allicin the signature scent of freshly crushed garlic; pungent, hot and piercing
  • Diallyl disulfide sulfurous and strongly garlicky; the dominant note of cooked garlic
  • Diallyl trisulfide intense, savory, sulfurous garlic; a key driver of roasted-garlic aroma
  • Allyl methyl sulfide lingering, slightly sweetish garlic; responsible for garlic breath
  • 2-vinyl-4H-1,3-dithiin pungent and sulfurous; forms as crushed garlic sits, e.g. in oil

In the kitchen

An aromatic backbone in countless dishes: raw, minced or mashed it adds bite to dressings, sauces, marinades and salsas; sautéed or roasted it turns sweet and forms the base of sofritos, stews, meats and pasta sauces.

Season Harvested in late spring and summer, but cured and available year-round.
Pairs with
  • Olive oil
  • Tomato
  • Parsley
  • Lemon
  • Chili
  • Meat and seafood

Recipes with garlic