Garlic is always ready to fit right in any savory dish. Aglio, ajo, ail, vitlok or tsoum, by any name, garlic is a seductive part of almost the entire whole world's cooking.

What would the marinades, salad dressings, stews and soups, stir-frys and sauces be without garlic? Garlic is suitable for all kinds of sauces and goes with almost all flavors. Change from ordinary to extraordinary - mayonnaises, vinaigrettes, sauces, soups, and long-simmered dishes. For the best roast chicken or beef try the flavor of slices of garlic inserted under the chicken skin or in slits all over the beef roast. Barbeque rubs, marinades, pastes, and sauces are better with a touch of garlic.

Whatever the cooking method - boiled, broiled, baked, simmered, stir-fried, grilled or fried a little garlic will make the dish more interesting and intensify the other flavors.

Garlic is a guiltless food with negligible calories, fat and carbs and is rich in calcium, iron, iodine, phosphorus, potassium, sulfur, Vitamin A and C, zinc.

In France, recipes count the number of cloves of garlic contained in a dish: pigeon roasted with 24 cloves, chicken with 40 cloves, etc. In Lyon, fresh white cheese is flavored with garlic, parsley and chives. In Thailand, garlic is roasted in oil to flavor stocks. In Italy garlic is a staple in sauces and pasta dishes.

At Garlic King we have perfected the art of preparing many types of garlic so that they are ready to use in the modern food manufacturing or restaurant setting.

It is our mission to provide only the highest quality products available and our service is unmatched.