Garlic
A member of the Onion family, garlic imparts a characteristic hotness and the smell of allyl sulfide.
In Chinese cuisine it is used to scent stir-fried dishes, simmered dishes, sauces and dressings, and is a vital ingredient in most Mediterranean and European cuisines. In Japan it is mainly used for relishes.
It is rich in Glutamate and brings Umami to any dish. Watch out for 'garlic breath' if you eat a lot of garlic. It can be minimised by sucking mints afterwards.
- Glutamate: 14〜390mg/100g