Bulbs and alliums
Garlic, onion powder, shallot and wild garlic: pungent bulbs used fresh and dried.
Bulb spices are the underground storage organs of the onion family. Garlic and onion are the best known, sold fresh, dried, flaked, powdered and as granules.
What they are
Garlic, onion, shallot and chive belong to the genus Allium. Their flavour comes from sulphur compounds that form when the bulb is cut or crushed. Garlic has been cultivated for thousands of years and appears in old Egyptian and Mesopotamian records.
How they are used
Fresh garlic and onion begin countless dishes, from Indian curries to Italian sauces. Dried forms are used in rubs, seasoning mixes and snack coatings. Black garlic, aged slowly, is soft and sweet, and is used in East Asian cooking.
Buying and keeping
Buy firm bulbs and keep them in a cool, dry, airy place. Powder and granules should be kept in closed jars, and they clump in humid climates.
Bulb on EveryMasala
The spices written up so far, best known first.
🇮🇹 ItalyRed Sulmona GarlicAglio rosso di Sulmona
A traditional garlic cultivar from the Abruzzo region of Italy, grown on the Sulmona plateau.Bulb · Sharp and pungent · Earthy and deep
🇨🇳 ChinaSolo garlic独子蒜
A single-clove bulb grown without cold treatment, milder than standard garlic.Bulb · Sharp and pungent · Herbal and green
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Red Sulmona Garlic: Marica Massaro, CC BY-SA 4.0, source
- Solo garlic: joergens.mi, CC BY-SA 3.0, source