Chinese garlic

Soaked laba garlic is a traditional snack of Han people mainly popular in the north, especially in North China. It is a food custom during the Laba Festival. Soak garlic on the eighth day of the twelfth lunar month.

The origin of Laba garlic is said to be from the eighth day of the twelfth lunar month. In the old days, shops settled on the eighth day of the twelfth lunar month, and they had to notify those who owed them to pay back the money. After Laba, they entered the New Year’s "close". Because "suan" and "garlic" are homophonic, so the custom of pickling "laba garlic" on the eighth day of the twelfth lunar month.

It's a delicious, home-made recipe!

These Indo-Chinese Spicy Chili Garlic Noodles are easy to make at home using simple ingredients. Serve them alone or with a spicy curry for a comforting meal.

Sweet, tangy and crunchy, make your very own Korean Pickled Garlic - small batch style - no second ferment required. Maneul Jangajji is a popular banchan you'll usually find alongside Yangpa Jangajji at Korean BBQ.

Bearded dragons can eat herbs (and spices) like basil, cilantro, dill leaves, fennel, lavender, parsley, rosemary, sage, thyme, beet greens, bell pepper, among others. However, bearded dragons shouldn’t eat bay leaves, pepper, celery, chives, garlic, onions, and spring onions as they are potentially toxic or harmful.

Sweet pickled garlic is a traditional snack in northern China. It is rich in protein, healthy fats, sugar, vitamins and various amino acids, and many other nutrients required by the body.

Garlic oil is a great condiment to suit any seafood dish. Make ahead and store in an airtight jar in the pantry for up to a week.

This Chili garlic oil is made by simmering a blended mixture of red chilies, garlic and cooking oil, in a pan with salt, pepper, sugar, oyster sauce and vinegar, to make just the right amount of spice to boost our appetite with a smile. This chili garlic oil is best for those who wants something spicy, but in a mellow tone.

Blistered green beans - tender, slightly charred - tossed in a garlic sauce packed with umami and savory flavors. Ready in 15 minutes from start to finish.