Almost 100% of the garlic on sale here is from China. Measly little cloves, not much flavour or aroma. If I can find them, Spanish or French sometimes appears on the shelves but it is rare.
And the one from Transylvania, if your stomach can take it. It is really strong. If it’s a garlic topping or juice made by a local there, you better get ready to have a stomach ‘burn’ next day, no matter how much meat you eat. But it is still very delicious.If I can find them, Spanish or French
I'm not sure I want to eat at a restaurant that serves tasted bread.Say a restaurant is serving garlic bread, basically tasted bread with garlic butter on it.