7 types of garlic and their uses

Garlic is one of the most common condiment and staple ingredients found in most kitchens around the globe. It is valued for its characteristic flavor and potential health benefit. While white garlic is probably the most popular in most grocery stores, several varieties of garlic exist, each having its own distinct qualities for a specific dish. Read on for a rundown of those varieties and their usage in the kitchen.(Images courtesy: Canva)

Appearance and Characteristics: Softneck garlic is the most common garlic variety found in grocery stores. The several layers of separate cloves and a pliable stem make it well suited for braiding. Softneck types typically have a milder flavor than other varieties.
Uses: This garlic is ideal for daily cooking as it may be roasted, sautéed, or included raw in salads and dressings. It keeps longer in the pantry than softneck garlic.

Appearance and Characteristics: A stiff central stem, which is referred to as a scape, and fewer but larger cloves characterize the hardneck garlic types. The flavor for such garlics is usually more robust and complex than that of the softneck garlic.
Uses: Hard-neck garlic is best for those who desire a strong, pungent flavor. It is suited to recipes that feature garlic as the primary ingredient, such as infused oils, roasted garlic purées or spreads, or in stir-fries. The scapes can be cut and used in pesto or sautéed to yield a mild, garlicky flavor.

Appearance and Characteristics: Elephant garlic is bigger than other garlic varieties and it tastes of a somewhat mild, leek-like flavor. It has the appearance of a giant bulb of garlic but is closer to leeks.
Uses: Because this garlic is mild, it suits dishes that have a less strong garlic flavor. It's amazing to roast whole or slice thinly for salads and sandwiches. It can also be used as a garnish or ingredient in recipes requiring a delicate garlic flavour.

Description and Characteristics Appearance Black garlic is obtained by fermenting whole bulbs of garlic at the right temperature and humidity over several weeks. The process blackens the cloves; in addition, the cloves can now be described as sweet and umami-rich with a chewy texture.
Uses: Black garlic is one of the gourmet ingredients for rich recipes, sauces, dressings, and marinades. It adds molasses-like sweetness to it when adding depth to a risotto, pasta, or even desserts, in which it can be mashed and spread on bread or crackers for a type of novel appetizer.

Creepers have a lovely purplish color, flavor characteristics much more intense than softneck varieties but not at all as pungent as hardneck, and are excellent for warm climates as they are greatly valued for their rich, spicy flavors.
Uses: Creole garlic is great for the preparation of savory salsas, pungent dips, and dishes that require adding heat to it. It is also great for pickling or using in chutneys and relishes for making a strong flavor involving garlic.

It has a deep purple streaked skin and is characterized by a balanced flavor profile. It tastes faintly sweet, powerful, and is regarded as one of the best varieties of garlic.
Uses: The high sugar content in purple stripe garlic makes it ideal for baking and roasting; the sugars caramelize so well in the oven. Use it to make confit de ail or to add depth to roasted vegetable and meat dishes.

This is a softneck that is known for its robust, spicy flavor and thin, papery skin. It usually has smaller cloves and has a long shelf life.
Usage: This type is excellent for production of either garlic powder or dried garlic flakes. The pungent flavor will make this an excellent choice if you want the garlic to be the predominate flavor - especially in such recipes as garlic bread, marinades, or pungent sauces.

Use the right variety of garlic, and the whole product of the cooking exercise might be elevated to achieve the desired flavor profile. Elephant and black garlic is usually used in dishes that require a light and sweet essence of garlic. If you desire an overpowering flavor and a pungent aroma, either hardneck or silverskin would be your best options. You can also try soft-necked garlic, which is softer in texture but is suitable for almost all cooking applications.