Garlic is one of the most widely used flavouring ingredients on earth, and for good reason — its sharp, pungent raw bite mellows into a deep, sweet savouriness when cooked. A single bulb, broken into its individual cloves and crushed, sliced, or minced, can transform almost any savoury dish.
In Australian cooking, garlic is essentially non-negotiable. It’s the starting point for countless recipes across every cuisine represented in the country’s multicultural food landscape — from Italian pasta sauces and Greek lamb to Thai stir-fries and Indian curries. Australian-grown garlic, particularly from regions like the Adelaide Hills and northern Tasmania, is highly regarded for its intensity.
Raw garlic is fiery and assertive; roasted whole, it becomes soft, spreadable, and almost sweet. This versatility, combined with its long shelf life, makes it one of the most essential items in any kitchen.
How it's made
Nutrition (per 100g)
1 RACC is about 85 g — roughly 120 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping it
Keep it: in a cool dry place with airflow.
In the freezer: about 30 days (from date of purchase).
In the fridge: 3–14 days (from date of purchase).
In the pantry: about 30 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
Analytical
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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