Garlic is a superstar ingredient that gives us a nutritional punch and adds wonderful flavour to many recipes. As an allium, it’s also in the same family as onions, chives, shallots and leeks. Cultivated for the distinct flavour of its bulb, it’s high in vitamins B6 and C, and contains several minerals including magnesium, potassium and calcium.
Garlic may help improve your iron metabolism. While still in its very early stages, research suggests that garlic consumption may actually help to regulate the number of fat cells that get formed in our body. One of the unique sulfur compounds in garlic has long been recognized as having anti-inflammatory properties.
In some recipes you can replace garlic with:
Peppercorns: white, pink, or Szechuan pepper can add different flavors to your cooking.
Cumin's distinctive taste that may work well in some recipes, especially where garlic is used raw.
Horseradish, freshly grated, can add some of the pungent notes you might otherwise lack.
Ginger and galangal have distinctive flavors but may be useful in stir-fries as aromatics.