Garlic - Glossary of Chinese Ingredients and Cooking Terms

Definition: The pungent aroma of fresh garlic, Allium Sativum to use its scientific name, probably comes second only to ginger in its importance to Chinese cooking. It plays a particularly prominent role in northern Chinese cuisine, where harsh weather means residents must rely on vegetables that have a short growing season and can be stored and eaten throughout the winter. Members of the onion family (such as garlic and spring onions), are ideal. However, you'll also find garlic used in highly spiced Szechuan dishes and in Cantonese cuisine. In addition, along with ginger, it's regularly used to flavor oil before frying.

   When shopping for garlic, look for firm bulbs without any dampness and no dark or broken spots on the skin. Store garlic in a cool, dry place. When it comes time to cook, use the side of a knife or cleaver to smash the garlic - this will make it easier to peel.

  Written by Rhonda Parkinson