GALANGAL (see also GINGER)

[guh-LANG-uhl]

Flavor: sour/hot, aromatic, with earthy, pungent notes of camphor, citrus, flowers, ginger, lemon, mustard seed, pepper, and/or tropical fruit, and a woody texture

Volume: very loud

What it is: “Thai ginger”

Botantical relative and Possible substitute: ginger

baked goods, e.g., cakes (e.g., carrot), cookies, quick breads (e.g., banana)

cauliflower

chiles, e.g., Thai

chocolate

cilantro

citrus, e.g., lemon, lime

COCONUT and COCONUT MILK

coriander

curries, e.g., green, red

GARLIC

ginger

honey

Indonesian cuisine

Kaffir lime leaves

LEMONGRASS

Malaysian cuisine

miso, e.g., white

mushrooms

onions

parsley

pears, e.g., Asian

potatoes

rice

sauces

scallions

shallots

shiso

SOUPS, e.g., coconut

Southeast Asian cuisines

squash, e.g., butternut, kabocha

stews

stir-fries

stock, e.g., vegetable

sugar, e.g., brown

tamarind

THAI CUISINE

turmeric

Vietnamese cuisine

Flavor Affinities

galangal + butternut squash + coconut milk + lemongrass + mushrooms + stock + tofu

galangal + chiles + cilantro + coconut milk + coriander + Kaffir lime leaf

galangal + ginger + kabocha squash + white miso

 

GARBANZO BEANS (see CHICKPEAS)

 

GARDEN CRESS (see LAND CRESS)

 

  GARLIC

Season: year-round, esp. spring (i.e., green)–autumn

Flavor: ranges from sweet to pungent, with notes of nuts and/or onions

Volume: ranges from quiet/moderate (esp. roasted)–loud (esp. raw)

Nutritional profile: 85% carbs / 12% protein / 3% fat

Calories: 5 per clove (raw)

Techniques: bake, grill, puree, raw (e.g., on salads), roast (400°F until soft, about a half hour), sauté, stew, stir-fry

Tips: Braise garlic in olive oil to use as a spread (e.g., for bread or crackers) or to use in cooking.

Botanical relatives: asparagus, chives, leeks, onions, shallots

aioli (i.e., garlic mayonnaise)

almonds

American cuisine

artichokes

artichokes, Jerusalem

asparagus

BASIL

bay leaf

BEANS, e.g., black, broad, cannellini, fava, green, lima, pinto, shell, white

beets

bread and bread crumbs

broccoli and broccoli rabe

butter

capers

carrots

casseroles

cauliflower

chard

cheese, e.g., feta, goat, Gruyère, Parmesan, ricotta, Swiss

chickpeas

chiles, e.g., chili pepper flakes, chili pepper paste, and chili pepper sauce

Chinese cuisine

chives

cloves

corn

couscous

curries

dips

eggplant

eggs and egg yolks

escarole

fennel

fiddlehead ferns

French cuisine

GINGER

Greek cuisine

greens, e.g., bitter, dandelion

herbs

Indian cuisine

Italian cuisine

kale

Latin American cuisines

leeks

legumes

LEMON, e.g., juice, zest

lentils

lettuce, e.g., romaine

Mexican cuisine

Middle Eastern cuisines

mint

mirin

MUSHROOMS, e.g., porcini

mustard, e.g., Dijon

noodles, Asian, e.g., pad thai

OIL, OLIVE

olives, e.g., kalamata

onions

orange

oregano

paprika

PARSLEY

PASTA, e.g., linguini, penne, spaghetti

peanuts

peas

pepper, e.g., black

pesto

pine nuts

pistou

pizza

POTATOES, e.g., mashed

purees

rosemary

saffron

sage

SALAD DRESSINGS, e.g., vinaigrettes

salads

salt, e.g., sea

sauces, e.g., mole, skordalia, tzatziki

sesame oil

shallots

sorrel

SOUPS, e.g., garlic

sour cream

soy sauce

Spanish cuisine

spinach

spreads

squash, e.g., spaghetti, summer

stews

stir-fries

stock, vegetable

tahini

tamari

thyme

tofu

tomatillos

TOMATOES and TOMATO SAUCE

Turkish cuisine

turmeric

Vietnamese cuisine

vinegar, e.g., balsamic, red wine, rice wine

yams

yogurt

zucchini

Flavor Affinities

garlic + almonds + bread crumbs + lemon + olive oil + parsley

garlic + basil + olive oil + tomatoes

garlic + bread crumbs + mushrooms + parsley

garlic + broccoli + lemon

garlic + chard + potatoes + rosemary

garlic + feta cheese + oregano

garlic + ginger + mirin + sesame oil + soy sauce

garlic + ginger + parsley

garlic + kale + tamari

garlic + leeks + potatoes + saffron + soups + vegetable stock

GARLIC + LEMON + PARSLEY

garlic + olive oil + parsley

garlic + olive oil + rosemary

garlic + parsley + sage

garlic + potatoes + rosemary