Garlic is one of the most essential aromatics in UAE kitchens, forming the base of everything from simple tempered dals to rich, slow-cooked curries and Middle Eastern dips like toum and hummus. A good bulb should feel firm and heavy, with tightly wrapped, papery skin and no soft or sprouting cloves, since sprouted garlic tends to taste bitter and loses some of its punch. Once crushed or chopped, fresh garlic releases a sharp, pungent aroma that mellows into a deep, savoury sweetness when sautéed slowly in oil, which is the base note behind so many everyday dishes. Beyond curries and dals, garlic works well roasted whole until soft and spreadable, minced into marinades for grilled meats, or blended into sauces and dressings for extra depth.

A few crushed cloves added early to hot oil, before onions or spices go in, builds a flavour foundation that carries through the whole dish. To store garlic at home, keep whole bulbs in a cool, dry, well-ventilated spot away from direct sunlight, where they'll stay good for several weeks; avoid refrigerating unpeeled bulbs, since the cold and moisture can encourage sprouting. Once peeled or chopped, though, leftover garlic should go into an airtight container in the fridge and be used within a few days.

QuicKart keeps fresh garlic in stock with free delivery across the UAE, making it easy to restock this kitchen essential whenever you need it.