Garlic is a bulb of a lily-like plant. It is similar in shape to an onion, but ridged. The bulb is compound, consisting of anything up to twenty segments called “cloves”. The most common varieties of contain about ten cloves with white skin. Other varieties have pink or purple skin with large cloves. As a rule, the smaller the clove, the stronger the taste. The flesh of the garlic is ivory-coloured and should be hard and firm though easily cut with a fingernail. The cloves should be tightly packed, as loose cloves are a sign of deterioration or inferior garlic.
Garlic is best bought whole but is also available in the form of granules, paste, powder or garlic salt. It has a harsh bouquet, which is penetrating and lasting. The flavour is sharp and acrid and can be overpowering if used excessively. It is a must in most of the Creole dishes and I reckon that this is a direct influence of the French. Together with onion and ginger, they are referred to as the Holy Trinity of the Seychellois Creole Cuisine.
Always keep your garlic in a cool dry place away from sunlight. Avoid placing in plastic bags, or storing in the refrigerator or everything in the refrigerator will end up tasting of garlic. The best way to prepare garlic is to separate the cloves from the bulb, place them on a flat bench or chopping board and press the cloves under the flat side of a knife and the skin will come off easily. You can then finish the garlic as required, you can chop it , crush it or pound it in a pestle and mortar.
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