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Considered one of the closest relatives of onions, garlic is a widely used vegetable that has a very pungent flavour and smell. It is considered an important ingredient in several cuisines and brings a unique flavour to a dish. Garlic is an inexpensive ingredient that’s used to flavour dishes and often comes in white colour and grows in the form of a bulb. Here are some of the popular types of garlic that are often used in not just Asian but African, European, and even American cooking. Take a look.
White garlic is what you'll typically see in most grocery stores. It comes from a variety called soft-neck garlic, meaning the stalk doesn't grow through the centre of the bulb. One garlic bulb will have cloves of all different sizes and shapes, with larger cloves around the outside and smaller ones in the middle. The stalk at the stem end of the garlic stays flexible, or soft — that's why white garlic bulbs are traditionally braided together. This garlic grows easily and is harder as compared to others. When it's fresh, white garlic has a powerful garlic flavour.