Garlic / Lahsun
すべてのスパイスを束ねる大黒柱！カレーの旨味を爆発させる大地の球根
Description
One of the '3 major base ingredients' along with onions and ginger in Indian cuisine. Erases meat odors with intense umami and aroma, serving to roundly unify sharp spice flavors.
Classification: For Everyone,Aromatic Vegetable,Stamina
Shops selling Garlic / Lahsun
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Raw garlic
Instructions
- Peel fresh garlic, mince finely with a knife (or paste with ginger).
- When making curry base, toss into the pot when onions are fried golden.
- Fry firmly on low-medium until garlic's unique raw odor vanishes and turns into a savory aroma, completely transferring umami to oil.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Tube grated garlic (inferior aroma but as an easy sub)
Pairing
All non-veg curries, Lentil curries (Dal)
Trivia
[Hardcore] Strict Hindu vegetarians (and Jains) absolutely do not eat root veg like garlic and onions. Therefore, the spice 'Hing', called devil's dung, is used in their cooking as a garlic substitute.
Eating tips & etiquette
[Unique Usage] To finish lentil soup (Dal), vigorously pour hot oil (Tadka) frying massive chopped garlic and cumin in generous Ghee (butter) until crispy just before burning into the pot!
Allergen
None