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Garlic combo.

Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if you want a stronger taste of garlic.

Garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant (to inhibit sprouting).

It is traditionally hung; softneck varieties are often braided in strands called plaits or grappes. Peeled cloves may be stored in wine or vinegar in the refrigerator. Commercially, garlic is stored at 0 °C (32 °F), in a dry, low-humidity environment. Garlic will keep longer if the tops remain attached.

The flavor varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The sizable cloves are easy to peel, making them a welcome choice for many cooks. Additionally, the mild oniony flavor makes them great for roasting, making sauces, stir-fries, or vinaigrettes

Garlic is essential in Middle Eastern and Arabic cooking, with its presence in many food items.

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