Garlic, the pungent smell that can be detected from blocks down the street. Or the pleasant type of smell when you hear the hot oil sizzle as it infuses into the pleasant aroma. Regardless, garlic is less about flavor and more about a foundation. That begs the question: why does it show up everywhere?
At its core, garlic solves a problem in times when infections were poorly understood. It begins with chemistry: when garlic is chopped or crushed, it produces a compound called allicin, which gives garlic its sharp, strong smell. Allicin has been proven to have antibacterial properties, which explain why ancient cultures typically used garlic to keep food fresh for a long time, as well as its medicinal properties. Over time, different civilizations built their own beliefs about garlic’s healing power. In traditional Chinese and Indian systems of medicine, it was used to support digestion and respiratory health. Even in Europe, garlic became a folk remedy during pandemics.
Garlic is also the universal cooking solution. Raw garlic provides a sharp, aggressive taste, but when cooked, it mellows into something sweet and complex. With that much functionality, it’s no wonder that garlic was able to make its way into the culinary world. An ingredient that could play multiple roles in dishes–warmth in stew, punchy bite in a sauce, or a fragrant base when sauteed with oil. In a hierarchy, there aren’t many ingredients that are as flexible as garlic. In Italian cooking, garlic is often used in pasta sauce. In Chinese cuisine, it’s often paired with other green onions and ginger to create a foundation for a variety of dishes. In Mexican cuisine, it is often used as a salsa and a marinade. Each culture uses garlic differently, whether boldly or with restraint, but it’s always the base rather than the main ingredient.
Nevertheless, garlic isn’t loved in every part of the world. Flavor profiles and preferences are learned early, and when hit with something so strong and intense, it can feel excessive. In certain traditional Japanese Buddhist cuisines, garlic is avoided entirely because it is considered a “stimulating” ingredient that is believed to disrupt an individual’s focus. In other religions, such as Ayurveda, which is tied to Hindu practices, garlic is considered an ingredient that can dull spiritual clarity. So even though garlic isn’t loved everywhere, its boldness is what makes it indispensable in some kitchens.
