$3.95
Garlic is one of the most potent and--from a health perspective--most powerful members of the onion family (Allium). Most of the health benefits derive from the more than 100 sulfur compounds it contains, especially allicin, which is responsible for garlic's characteristic scent and flavor. Allicin is formed when the garlic bulbs are crushed, chopped, or chewed. Among the promising health benefits of garlic are that it may protect against stomach and colon cancer, slow the build-up of artery-clogging plaque, prevent the formation of blood clots, help lower blood pressure, reduce the chances of infection, improve nasal congestion and sinusitis. Selection: Earth Exotics™ Peeled Garlic cloves are selected from only the finest whole garlic bulbs available. Garlic bulbs should be plump and compact with taut, unbroken skin. Avoid those with damp or soft spots. A heavy, firm bulb indicates that the garlic will be fresh and flavorful. Peeling a large number of small ones to flavor your favorite dishes can be tedious.
Our Earth Exotics™ packaging is unique and is designed for ease of use and with the intent of creating very little waste. Although our packaging is microwave capable, it is not the optimal way to prepare vegetables. We highly encourage you to try other cooking methods such as roasting, sautéing, steaming, and even boiling in some cases. You will find that the vegetables will have a better texture and flavor by utilizing some of these tried and true cooking methods, and will leave you with a better eating experience.
ROAST: Preheat oven to 400°. Remove Garlic from bag, place on a baking sheet or roasting pan, toss with olive oil salt and pepper and roast for 15 minutes.
Garlic 1/2 ounce
Calories 21 Total fat (g) 0.1
Saturated fat (g) 0
Monounsaturated fat (g) 0
Polyunsaturated fat (g) 0
Dietary fiber (g) 0.3
Protein
(g) 1
Carbohydrate (g) 5
Cholesterol (mg) 0
Sodium (mg) 2
Manganese (mg) 0.2
STORAGE
Garlic has the potential to sprout. If it does, the compounds responsible for its pungency will partly seep into the new sprouts, leaving the bulb itself diminished in flavor. Cloves that have sprouted can still be used, although you may need to include more of them in your recipe to compensate for the milder taste. Garlic will keep from a few weeks to a few months, depending on its variety, its age when purchased, and storage conditions. Check your stored garlic from time to time and remove any cloves that have become shriveled, dried, or moldy.
Earth Exotics™ Peeled Garlic should keep perfectly well in the refrigerator for at least a week or two. Do not put uncooked garlic in the freezer, which will destroy its texture and give it an acrid flavor.
HANDLING & PREPARATION
Earth Exotics™ Garlic is already peeled and packaged for your convenience. To chop garlic, cut the cloves in half lengthwise. Make several cuts the length of the clove with the tip of the knife, and then cut crosswise. The more finely the garlic is chopped, the more flavorful it will be.
If you plan on cooking garlic, let it stand for 10 minutes after chopping or crushing it. The majority of garlic's health benefits are the result of the conversion of the sulfur compound alliin to allicin that occurs when the cloves are chopped, crushed, or chewed. If garlic is cooked immediately after chopping, allicin never forms and the health benefits are lost. Be careful not to burn garlic when sautéing, as it will turn bitter. If the recipe calls for onions and garlic to be cooked together, add the garlic after the onions have been sautéed for a few minutes. Garlic takes less time to cook and the juices exuded from the onions will help to protect the garlic from scorching.
Roasting garlic produces a sweet, nutty flavor and a buttery consistency. It can be used as a low-fat spread on bread or as part of a sauce. Place the Cloves on a sheet of aluminum foil large enough to enclose the garlic. Seal the package, place on a baking sheet and bake one hour in a 375°F oven until the package is soft to the touch. When it’s cool enough to handle, unwrap, snip the top off the bulb and squeeze out the soft garlic pulp. Roasted garlic will keep several days in the refrigerator. Keep in mind that the heat will inhibit the formation of allicin.
If you love garlic but find the taste of raw garlic too sharp, drop peeled garlic cloves into a saucepan of boiling water and boil for two minutes. Drain and proceed with the recipe. As with roasting, the health benefits are diminished, but the flavor remains.
