Bulbs & Alliums

Garlic cloves

Taste Profile Sharp, Spicy Bite, Sulphurous, Nutty Sweetness (Cooked), Intense

The individual ivory pearls hidden within the papery lantern of the garlic bulb. While the bulb is the vessel, the clove is the true currency of the kitchen—a single unit of potent flavour that can transform a dish. Dense, moist, and smooth-skinned once peeled, each clove is a concentrated packet of essential oils, ready to be crushed into a paste, sliced into golden chips, or roasted whole until it yields like soft butter.

Culinary Notes

The Crush: To peel easily, place the flat side of a knife blade over the unpeeled clove and strike it firmly with the heel of your hand; the skin will split and slip off effortlessly.

The Germ: When slicing a clove in half, check for a green sprout in the centre; this 'germ' is bitter and hard to digest, so pry it out with the tip of your knife before cooking.

Surface Area: The more you damage the cell walls, the stronger the flavour. Whole cloves are mild; sliced are aromatic; crushed or grated cloves release the maximum amount of fiery allicin.

Cooking: Add minced cloves only for the last minute of sautéing; they contain high amounts of sugar and low water, meaning they will burn and turn acrid in seconds if left unattended in hot oil.

Health & Folklore

The primary source of allicin, an active compound formed only when the clove is crushed or chewed, known for its potent antimicrobial properties.

Regular consumption is linked to improved blood circulation and heart health.

Acts as a powerful prebiotic, feeding the beneficial bacteria in the gut.