By way of our good fortunes, we had a gathering of garlics. What to do when you got garlic? Well, Chef Butch hosted a garlic tasting event. We sampled the raw garlic and recorded the taste. We learned that the taste of garlic gets concentrated when combined with certain other foods. For example, a dip in olive oil intensifies the spiciness (much hotter). And, a dash with a pinch of salt accents the sugars (much sweeter). Also, we noted that taste is also dependent on growing conditions, weather and soil; so traditionally hot garlic can be mild, and mild garlic can be hot. And finally after all of those considerations, taste literally comes down to a matter of personal preference.
You can read tasting notes below:
Persian Star: Mild at first but ends with some heat; gives a soft-sweet heat; a garlic bread garlic
Bogatyr: Not too hot and not too spicy… but mild. It has a “plain” garlic flavor.
German Red: Mild start, warming, the hotness creeps up with a delayed reaction. A garlic lovers garlic.
Basque Turban: Flavorful and very pleasant; voted most liked by tasters; a raw salad garlic
Georgian Fire: Mild leaving only a warm garlic flavor behind. It was the “mildest” garlic contrary to its’ name.
Polish White (not pictured): Sweet and spicy with mellow after-taste. A very pleasant eating garlic.
Interestingly, that wonderful garlicky taste isn’t in the garlic until it is crushed or cut; so injury to the garlic activates a flavor-filled reprisal compound on the taster with an aromatic aftershock. It’s the Allicin that does that.
Yes my friend, garlic is one of those foods that bites back. And, the garlic tasters can certainly vouch to that.