{"id":3864,"date":"2021-10-26T09:44:40","date_gmt":"2021-10-26T14:44:40","guid":{"rendered":"https:\/\/griffithfoods.com\/?p=3864"},"modified":"2023-04-24T12:08:46","modified_gmt":"2023-04-24T17:08:46","slug":"the-glory-of-garlic","status":"publish","type":"post","link":"https:\/\/griffithfoods.com\/es\/viewpoints\/the-glory-of-garlic\/","title":{"rendered":"The Glory of Garlic"},"content":{"rendered":"
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The Glory of Garlic <\/h1> <\/div><\/div>

Nothing packs a memorable punch of flavor and aroma quite like members of the allium family. Thanks to their impressive range of sweet, earthy and pungent attributes, ingredients like garlic, onions, chives, leeks, scallions and shallots have been staples of cuisines around the world for centuries. These fragrant ingredients are often found slow-cooked in braises, stews and soups but can also play a starring role in seasoned snacks, proteins and street foods.<\/strong><\/p>

In fact, 60% of US consumers say that garlic is one of their go-to protein flavors (Mintel, 2021) and this allium affinity has extended into plant-based dairy and meat products, too. Shallot and white wine plant-based sausage, scallion-flavored tree nut cheese, and chive almond milk spread are just a few of the memorable items found in retail cold cases. Consumers in Europe also gravitate to these flavors, with items like French vegetable patties (candied leek, buckwheat and Emmental cheese) and Spanish organic tomato and onion steaks.<\/p>

Gluten-free and better-for-you snacks all over the world are also incorporating alliums. Exciting varieties include Brazilian chickpea pastry bites with leek and apricot, Chilean sour cream and chive quinoa chips, South African broccoli and roasted garlic rice crackers, and Swedish lentil chips with dill and chives. These combinations of vegetables, seeds, legumes and ancient grains provide the ideal base to let allium flavors shine.<\/p>

Many beloved sauces around the world feature garlic-heavy flavor profiles. Lebanese toum, Italian gremolata, Cajun persillade, French pistou and Spanish romesco are making their way onto menus in both authentic applications and fusion dishes as sandwich spreads, burger toppings and dips. Even in countries where these sauces aren\u2019t household names, their familiar base flavors may resonate with consumers looking to try a new twist on their favorite menu items.<\/p>

Chefs also turn to alliums to \u201cramp\u201d up the allure of umami-rich dishes. Campanelle with garlic scapes and pistachio gremolata; black garlic barbecued brisket; and Thai pork salad (nam sod) with lychee, shallot and habanero demonstrate the value that alliums bring to the table.<\/p>

Let\u2019s not forget the potential better-for-you benefits of alliums. As consumers look to support immune health through their food choices, garlic may grow even more popular among the mindful eating crowd. Allicin, the compound that gives raw garlic its distinctive aroma, has been found to offer antioxidant and antibacterial properties, along with reducing inflammation.<\/p>

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