Fundamental to so many cuisines onions and garlic are veritable powerhouses of flavour. Both are pungent when chopped and add a rich depth of flavour to savoury dishes and produce mouth-watering pickles and chutneys. White and brown onions are widely available as are shallots for a milder sweeter taste. Onions have long been venerated indeed they were particularly important in Ancient Egypt where their concentric rings were said to symbolize eternal life. Garlic too has an equally long history and is full of health benefits as well as flavour boosts. It is not called the stinking rose for no reason as it releases its wonderfully distinctive aroma when handled. Varieties fall within the categories of hard necked soft necked or wet. Pure white is the most popular variety and satisfy the high demand for this ingredient in the U.A.E. and other contery
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