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A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

Garlic is available as Green garlic, the early stage of growth before the cloves begin to form. Similar to a fresh green onion or leek that is not fully matured, Green garlic has a green leafed shoot attached to a very small white bulb.

A container that is built for the purpose of storing garlic cloves or bulbs. Small and most often round in shape with a loosely fitted top, the garlic pot can be placed in a kitchen area on a counter for ease of access.

A type of garlic that is actually closer to the leek family than the garlic family, but still considered garlic.

A kitchen utensil that is used as a "pot" for baking garlic bulbs. Although there are garlic pots that are made specifically to store garlic, some garlic bakers are used as storage devices if constructed of a material such as terracotta that absorbs moisture and if the device has a way to circulate air so mold does not begin to grow on the garlic.

A dried form of garlic that has been ground into granules rather than powder. Granulated garlic can be used much the same as garlic powder, but has about half the flavoring power as the same measure of garlic powder and like powder, the granules lack in providing the garlic texture of a fresh garlic.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

A pureed form of garlic that is available as a juice or an extract that is made by pressing the liquid from fresh garlic.

A dried or dehydrated form of garlic that has been sliced into flakes or minced bits to be used as a cooking and flavoring ingredient.

A popular seasoning made from dried garlic flakes that have been ground into a powder. Garlic powder is concentrated, so a little goes a long way.

Butter that is blended with chopped, crushed, or minced garlic or garlic powder. The garlic flavor can be made as strong as desired depending on the amount of garlic used.

The narrow stalk that forms as a seed head from the garlic plant. As the Garlic begins to grow, a curved stalk starts to form and continues to grow as the plant matures.

A seasoned salt that is a combination of 1 part garlic powder and 3 parts salt that may have a moisture-absorbing agent added.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A tool used for pressing garlic cloves through small holes to extract the pulp, oils, and juice from the garlic.

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.