Garlic
Allium sativum · garlic · ail
Garlic: what every chef needs to know
Garlic is one of the most universally used flavourings in world cuisine. The characteristic pungent aroma and flavour develop through the enzyme alliinase, which produces allicin when cells are damaged (chopping, pressing, slicing). The finer the garlic is processed, the more allicin is released and the more intense the flavour. A whole clove braised in a dish delivers a soft, almost sweet flavour. Raw pressed garlic is the sharpest. In commercial kitchens, distinctions are made between: fresh garlic (spring/summer), dried garlic (year-round), black garlic (fermented, sweet-umami), smoked garlic and garlic powder (for dry blends). Garlic contains allicin with proven antimicrobial properties.
Garlic: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Garlic: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic Provencal garlic emulsion of raw garlic, olive oil and salt, served with boiled vegetables, eggs and fish. one of the most iconic preparations from the southern French kitchen.
Ongebakken sauce of basil, garlic, pine nuts, Parmigiano Reggiano and olive oil, traditional in a mortar ground. garlic is a key component That the sauce binding and depth provides.
Spanish knoflooksoep from Castilië with old bread, garlic, bell pepper powder, ham and a poached egg. Armoedekeuken verheven to classic: garlic is the main ingredient.
herb butter of garlic, parsley and butter, used for slakken à la bourguignonne and the besmeren of stokbrood. garlic butter is a foundation of the Burgundian kitchen.
Spanish tapas of shrimp fried in generous olive oil with much garlic and dried pepper. one of the most bestelde tapas, where garlic the absolute flavour-defining factor is.
Italian pasta with deep-fried knoflookschijfjes, olive oil, peperoncino and parsley. one of the most minimalistische and tegelijkertijd most gewaardeerde pastagerechten from the Neapolitan volkskeuen.
Garlic: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
light-yellow colour, creamy texture, sweet flavour
Karamelisatie, basis for grilled knoflookpuree
Neemt spiciness weg, soft flavour
press of microraspen for maximum intensity
Garlic: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Garlic: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Fresh garlic: June–August (Netherlands). Dried garlic available year-round. Imported garlic from Spain and China available throughout the year.
Garlic: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Garlic: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
garlic is a flavour enhancer. dishes with garlic as main component require to fresh, not to complex wines That the dish support without to overwhelm. rosé the Provence offers precisely That: dry freshness, light fruity, with subtle herbal notes That at Provencal garlic preparations fit.
- Côtes de Provence Rosé
- Bandol Rosé (steviger)
- Coteaux d'Aix-en-Provence Rosé
- Les Baux-de-Provence Rosé
the delicate almond- and citrus notes of Soave Classico vormen a rustige counterpart for knoflookintensieve preparations zoals bruschetta already pomodoro and pasta aglio e olio. the mineral aftertaste cleanses the palate after each hap.
- Soave Classico DOC (Veneto)
- Soave Superiore DOCG
- Recioto di Soave (zoeter, voor honing-knoflookglazuur)
a toegankelijke, light aromatic white wine with herbs- and aardtonen That seamlessly aansluiten at knoflooksoep, rouille and other strong garlic preparations from the Provencal kitchen.
- Côtes du Ventoux Blanc
- Côtes du Luberon Blanc
- Côtes du Rhône Blanc (Grenache Blanc dominant)
Vermentino has a light bitter aftertaste and freshness That particularly goed works at gamba's already ajillo and other Mediterranean knoflookgerechten with olive oil. the briny minerality verbindt garlic and zee-ingredients.
- Vermentino di Sardegna DOC
- Vermentino di Gallura DOCG (hoger niveau)
- Vermentino (Toscane, Bolgheri)
a blend of Grenache blanc, Clairette and Roussanne That the typical Provencal herbal notes draagt: thyme, lavender, white flowers. Sluit to at Grand Aïoli, the classic Provencal garlic emulsion with raw vegetables.
- Côtes du Luberon Blanc
- Côtes du Ventoux Blanc
- Cassis Blanc (exclusiever)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Garlic
How do I remove the green germ and should I?
The green germ is not harmful but gives a bitter taste during cooking, especially in raw preparations. Halve the clove lengthways and remove the germ with the tip of a knife. For braised or sautéed garlic this is less relevant.
Is making garlic oil at home dangerous?
Yes. Garlic in oil (anaerobic environment) provides ideal conditions for Clostridium botulinum. Store for a maximum of 7 days refrigerated. Never add lemon or vinegar as a pseudo-preservative — this is not reliable enough. Commercial products are pH-certified.
What is black garlic?
Black garlic is fresh garlic fermented for 3–6 weeks at 60–70°C (140–158°F) at 70–90% humidity (Maillard reaction). No mould, no fermentation by micro-organisms. Flavour: sweet, balsamic, umami. Contains elevated antioxidant levels.
At what temperature should you store Garlic?
Store Garlic at 15°C to 20°C, dry and dark — NOOIT in refrigerated (mouldvorming), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Garlic professionally?
The primary professional technique for Garlic is Confiting in oil at 90°C for 45 min. Always verify core temperature with a calibrated probe thermometer.
Does Garlic contain allergens?
Garlic is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
