aromatic · foodway159 bonds · 158 sourced

garlic

This means that when garlic became fashionable, the class history it carries was quietly discarded.

savouryumamiveganvegetarian

Cultural layer

Origin

Central Asia (likely Kyrgyzstan/Uzbekistan); cultivated for at least 5000 years

Routes

Central Asia, ancient Egypt, China, India, Mediterranean, global

Context

Garlic is one of the most class-coded ingredients across cultures: Roman soldiers were rationed it, Korean agricultural laborers depended on it, while European elites dismissed it as the food of workers. Its rehabilitation in Western fine dining reversed centuries of that contempt. This means that when garlic became fashionable, the class history it carries was quietly discarded.

Route

Pending

The routes are written. They are not yet mapped.

This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.

1 of 404 entries carries a mapped route · nutmeg is the prototype

What renders here when it lands

Waypoints
Ordered places, each with its kind
Coordinates
Real positions, with the gazetteer they came from
Segments
From, to, and the mechanism that moved it
Confidence
Documented, attributed or contested
Summary
What the route argues, in a sentence

Rite

Garlic is the most widely deployed protective substance in the world. It is worn against the evil eye across the Mediterranean and West Asia, hung in doorways, tied to cradles, and it repels vampires in a Balkan tradition that Stoker made global. Egyptian workers building the pyramids were rationed it. Some Buddhist and Hindu ascetic diets exclude it as too stimulating. The same pungency that guards a house is the reason it is refused in a monastery.

My Greek Table (Diane Kochilas, 2018)

Connections

159 bonds · 158 sourced

olive oil

Structural

.90

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)

the base of Mediterranean cooking

mojo

Structural

.90

Garlic is the heart of mojo.

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on mojo

tomato

Structural

.80

CanonThe Flavor Bible (Page and Dornenburg, 2008)

foundational Mediterranean pairing

beef

Structural

.80

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on beef

onion

Structural

.80

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on onion

aromatic base

oyster sauce

Structural

.80

Gai lan with oyster sauce.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on oyster sauce

ají amarillo

Structural

.80

Aderezo, the Peruvian base.

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on ají amarillo

palm vinegar

Structural

.80

Adobo.

OriginMemories of Philippine Kitchens (Amy Besa and Romy Dorotan, 2006)Recorded on palm vinegar

doubanjiang

Structural

.80

The mapo and Sichuan stir-fry base.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on doubanjiang

fermented black bean

Structural

.80

Black bean and garlic, the Cantonese stir-fry base.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on fermented black bean

tabil

Structural

.80

Garlic is in tabil.

OriginFeast: Food of the Islamic World (Anissa Helou, 2018)Recorded on tabil

gochugaru

Structural

.80

The kimchi paste.

OriginReal Korean Cooking (Maangchi / Emily Kim, 2015)Recorded on gochugaru

ají panca

Structural

.80

Anticucho and adobo marinade.

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on ají panca

chermoula

Structural

.80

A chermoula component.

OriginFeast: Food of the Islamic World (Anissa Helou, 2018)Recorded on chermoula

anchovy

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on anchovy

bagna cauda

gochujang

Reinforced

.70

Ssamjang and bibimbap sauce.

OriginReal Korean Cooking (Maangchi / Emily Kim, 2015)Recorded on gochujang

chicken

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on chicken

shrimp

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on shrimp

tahini

Reinforced

.70

Score unexamined

OriginThe Palestinian Table (Reem Kassis, 2017)Recorded on tahini

mushroom

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on mushroom

chili

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on chili

eggplant

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on eggplant

lamb

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on lamb

pork

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on pork

potato

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on potato

chorizo

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on chorizo

spinach

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on spinach

parsley

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on parsley

paprika

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on paprika

sriracha

Reinforced

.70

From Si Racha, Thailand.

OriginBangkok: Recipes and Stories from the Heart of Thailand (Leela Punyaratabandhu, 2017)Recorded on sriracha

sardine

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on sardine

squid

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on squid

octopus

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on octopus

zucchini

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on zucchini

artichoke

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on artichoke

kale

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on kale

broccoli

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on broccoli

green bean

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on green bean

szechuan pepper

Reinforced

.70

Sichuan stir-fry base.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on szechuan pepper

white bean

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on white bean

spring onion

Reinforced

.70

The stir-fry aromatic base.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on spring onion

doenjang

Reinforced

.70

Ssamjang and the jjigae base.

OriginReal Korean Cooking (Maangchi / Emily Kim, 2015)Recorded on doenjang

white wine

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on white wine

preserved lemon

Reinforced

.70

Chermoula and tagine base.

OriginFeast: Food of the Islamic World (Anissa Helou, 2018)Recorded on preserved lemon

shiitake

Reinforced

.70

Stir-fried and braised.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on shiitake

sambal

Reinforced

.70

Score unexamined

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on sambal

red lentil

Reinforced

.70

Dal tadka.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on red lentil

chimichurri

Reinforced

.70

Score unexamined

OriginSeven Fires (Francis Mallmann, 2009)Recorded on chimichurri

annatto

Reinforced

.70

Recado rojo; the seed of achiote.

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on annatto

kecap manis

Reinforced

.70

Score unexamined

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on kecap manis

kangkung

Reinforced

.70

Kangkung belacan.

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on kangkung

sofrito

Reinforced

.70

Score unexamined

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on sofrito

recaito

Reinforced

.70

Score unexamined

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on recaito

anchovy paste

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on anchovy paste

pesto

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on pesto

pasta

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on pasta

perilla leaf

Reinforced

.70

Ssam, with garlic and ssamjang.

OriginReal Korean Cooking (Maangchi / Emily Kim, 2015)Recorded on perilla leaf

rocoto

Reinforced

.70

Score unexamined

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on rocoto

sazón

Reinforced

.70

Score unexamined

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on sazón

kluwek

Reinforced

.70

Score unexamined

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on kluwek

lemon

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)

soy sauce

Reinforced

.60

Chinese stir-fry base.

OriginClassic Food of China (Yan-Kit So, 1992)

fish sauce

Reinforced

.60

Score unexamined

OriginInto the Vietnamese Kitchen (Andrea Nguyen, 2006)Recorded on fish sauce

lentils

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on lentils

yoghurt

Reinforced

.60

Score unexamined

OriginThe Palestinian Table (Reem Kassis, 2017)Recorded on yoghurt

chickpeas

Reinforced

.60

Score unexamined

OriginThe Palestinian Table (Reem Kassis, 2017)Recorded on chickpeas

sesame oil

Reinforced

.60

Chinese aromatic base.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on sesame oil

scallop

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on scallop

tempeh

Reinforced

.60

Score unexamined

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on tempeh

bell pepper

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on bell pepper

cauliflower

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on cauliflower

cilantro

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on cilantro

shallot

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on shallot

cream

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on cream

sausage

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on sausage

rabbit

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on rabbit

brussels sprouts

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on brussels sprouts

saffron

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on saffron

fenugreek

Reinforced

.60

Methi dishes.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on fenugreek

pine nut

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on pine nut

black bean

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on black bean

mandioca

Reinforced

.60

OriginHistória da Alimentação no Brasil (Luís da Câmara Cascudo, 1967) · Santo também come (Raul Lody, 1998)Recorded on mandioca

plantain

Reinforced

.60

Dodo, fried plantain.

OriginLongthroat Memoirs (Yemisi Aribisala, 2016)Recorded on plantain

scotch bonnet

Reinforced

.60

Score unexamined

OriginJerk: Barbecue from Jamaica (Helen Willinsky, 1990) · Belly Full: Caribbean Food in the UK (Riaz Phillips, 2017)Recorded on scotch bonnet

okra

Reinforced

.60

Score unexamined

OriginLongthroat Memoirs (Yemisi Aribisala, 2016)Recorded on okra

palm oil

Reinforced

.60

Nigerian stew base.

OriginLongthroat Memoirs (Yemisi Aribisala, 2016)Recorded on palm oil

dendê

Reinforced

.60

OriginHistória da Alimentação no Brasil (Luís da Câmara Cascudo, 1967) · Santo também come (Raul Lody, 1998)Recorded on dendê

black-eyed pea

Reinforced

.60

Score unexamined

OriginLongthroat Memoirs (Yemisi Aribisala, 2016)Recorded on black-eyed pea

berbere

Reinforced

.60

Score unexamined

OriginEthiopia: Recipes and Traditions from the Horn of Africa (Yohanis Gebreyesus, 2019)Recorded on berbere

tomatillo

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on tomatillo

chipotle

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on chipotle

achiote

Reinforced

.60

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on achiote

paneer

Reinforced

.60

Paneer curries.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on paneer

curry leaf

Reinforced

.60

Score unexamined

OriginDakshin: Vegetarian Cuisine from South India (Chandra Padmanabhan, 1992)Recorded on curry leaf

labneh

Reinforced

.60

Labneh dip.

OriginThe Palestinian Table (Reem Kassis, 2017)Recorded on labneh

polenta

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on polenta

kidney bean

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on kidney bean

fava bean

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on fava bean

pigeon pea

Reinforced

.60

Score unexamined

OriginProvisions: The Roots of Caribbean Cooking (Michelle and Suzanne Rousseau, 2017)Recorded on pigeon pea

chickpea flour

Reinforced

.60

Shiro base.

OriginEthiopia: Recipes and Traditions from the Horn of Africa (Yohanis Gebreyesus, 2019)Recorded on chickpea flour

shito

Reinforced

.60

Score unexamined

OriginThe Ghana Cookbook (Fran Osseo-Asare and Barbara Baëta, 2015)Recorded on shito

tucupi

Reinforced

.60

Score unexamined

OriginHistória da Alimentação no Brasil (Luís da Câmara Cascudo, 1967)Recorded on tucupi

kashmiri chili

Reinforced

.60

Marinades.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on kashmiri chili

methi

Reinforced

.60

Methi sabzi.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on methi

belacan

Reinforced

.60

Score unexamined

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on belacan

kemangi

Reinforced

.60

Score unexamined

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on kemangi

black vinegar

Reinforced

.60

Dumpling dipping sauce.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on black vinegar

shaoxing wine

Reinforced

.60

Marinade aromatics.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on shaoxing wine

white pepper

Reinforced

.60

Cantonese soups and stir-fries.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on white pepper

callaloo

Reinforced

.60

Score unexamined

OriginProvisions: The Roots of Caribbean Cooking (Michelle and Suzanne Rousseau, 2017)Recorded on callaloo

stockfish

Reinforced

.60

Score unexamined

OriginKitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)Recorded on stockfish

Nigerian food research

zebu

Reinforced

.60

Score unexamined

OriginKitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)Recorded on zebu

Nigerian food research

huacatay

Reinforced

.60

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on huacatay

saltfish

Reinforced

.60

Score unexamined

OriginProvisions: The Roots of Caribbean Cooking (Michelle and Suzanne Rousseau, 2017)Recorded on saltfish

mustard oil

Reinforced

.60

Frying base.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on mustard oil

achar

Reinforced

.60

Lahsun ka achar.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on achar

perilla oil

Reinforced

.60

Namul seasoning.

OriginReal Korean Cooking (Maangchi / Emily Kim, 2015)Recorded on perilla oil

lap cheong

Reinforced

.60

Stir-fried with greens.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on lap cheong

fermented tofu

Reinforced

.60

Condiment aromatics.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on fermented tofu

shacha sauce

Reinforced

.60

Sauce aromatics.

OriginClassic Food of China (Yan-Kit So, 1992)Recorded on shacha sauce

andaliman

Reinforced

.60

Score unexamined

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on andaliman

worcestershire sauce

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on worcestershire sauce

bay leaf

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on bay leaf

fennel seed

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on fennel seed

buttermilk

Experimental

.50

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on buttermilk

red wine vinegar

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on red wine vinegar

epazote

Experimental

.50

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on epazote

asafoetida

Experimental

.50

millet

Experimental

.50

Score unexamined

OriginSenegal: Modern Senegalese Recipes (Pierre Thiam, 2015)Recorded on millet

egusi

Experimental

.50

Garlic appears in contemporary and diaspora egusi, less so in classical preparations.

OriginKitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)Recorded on egusi

contemporary Nigerian cooking

dawadawa

Experimental

.50

Score unexamined

OriginKitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)Recorded on dawadawa

Nigerian food research

suya spice

Experimental

.50

Score unexamined

OriginKitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)Recorded on suya spice

Nigerian food research

kokum

Experimental

.50

Score unexamined

OriginDakshin: Vegetarian Cuisine from South India (Chandra Padmanabhan, 1992)Recorded on kokum

black mustard

Experimental

.50

Score unexamined

OriginDakshin: Vegetarian Cuisine from South India (Chandra Padmanabhan, 1992)Recorded on black mustard

ajwain

Experimental

.50

Occasional in tadka.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on ajwain

breadfruit

Experimental

.50

Score unexamined

OriginProvisions: The Roots of Caribbean Cooking (Michelle and Suzanne Rousseau, 2017)Recorded on breadfruit

nduja

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on nduja

jackfruit

Experimental

.50

Score unexamined

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on jackfruit

chayote

Experimental

.50

Score unexamined

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on chayote

taro

Experimental

.50

Score unexamined

OriginMe'a Kai: The Food and Flavours of the South Pacific (Robert Oliver, 2010)Recorded on taro

shea butter

Experimental

.50

Score unexamined

OriginSenegal: Modern Senegalese Recipes (Pierre Thiam, 2015)Recorded on shea butter

avocado oil

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on avocado oil

fonio

Experimental

.50

OriginSenegal: Modern Senegalese Recipes (Pierre Thiam, 2015)Recorded on fonio

moringa

Experimental

.50

Score unexamined

OriginDakshin: Vegetarian Cuisine from South India (Chandra Padmanabhan, 1992)Recorded on moringa

bitter leaf

Experimental

.50

Score unexamined

OriginLongthroat Memoirs (Yemisi Aribisala, 2016)Recorded on bitter leaf

garden egg

Experimental

.50

Score unexamined

OriginKitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)Recorded on garden egg

Nigerian food research

banga

Experimental

.50

Score unexamined

OriginKitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)Recorded on banga

Nigerian food research

kpomo

Experimental

.50

Score unexamined

OriginKitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)Recorded on kpomo

Nigerian food research

arracacha

Experimental

.50

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on arracacha

pikliz

Experimental

.50

Score unexamined

OriginHaiti Uncovered (Nadège Fleurimond, 2014)Recorded on pikliz

panch phoron

Experimental

.50

Bengali tempering, garlic optional.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on panch phoron

kasundi

Experimental

.50

Condiment aromatics.

OriginMadhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)Recorded on kasundi

kencur

Experimental

.50

Score unexamined

OriginIndonesian Regional Food and Cookery (Sri Owen, 1994)Recorded on kencur

calamansi

Experimental

.50

Score unexamined

OriginMemories of Philippine Kitchens (Amy Besa and Romy Dorotan, 2006)Recorded on calamansi

bagoong

Experimental

.50

Score unexamined

OriginMemories of Philippine Kitchens (Amy Besa and Romy Dorotan, 2006)Recorded on bagoong

uziza

Experimental

.40

Score unexamined

OriginKitchen Butterfly (Ozoz Sokoh, kitchenbutterfly.com, accessed 2026-08-23)Recorded on uziza

Nigerian food research

oca

Experimental

.40

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on oca

betel leaf

Experimental

.40

Miang kham, the leaf-wrapped mouthful.

OriginBangkok: Recipes and Stories from the Heart of Thailand (Leela Punyaratabandhu, 2017)Recorded on betel leaf

chrysanthemum greens

Experimental

.40

Rare: shungiku is a nabe and ohitashi green.

OriginJapanese Cooking: A Simple Art (Shizuo Tsuji, 1980)Recorded on chrysanthemum greens

Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place.

Cite this entry

Studio Culinar-E, "garlic", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/garlic

/archive/garlic

Bonds are tiered by source, origin-tradition references first.

The studio