Garlic, with its distinct, bewitching aroma, lifts the taste of food, be it Italian pasta or a Korean-style steak. It has many health benefits too. Who, as per World Population Review, eats tonnes of garlic?
Yup, the most garlic intake per person, is by the Chinese. Some eat as many as a 12 pods in one go. On average, yearly consumption is around 14.3 kg per head. In what food do the Chinese not put garlic?
This nation's garlic consuption stands out too -- per capita ingestion is 6.2 kg yearly on average. Bibimbaps, bulgogi (smoked meat), steaks, Kimchi Jjigae (stew), Korean fried chicken are bursting with garlic.
Our eastern neighbour likes their garlic especially much too. A regular part of everyday cooking, the average Bangladeshi puts down 2.6 kg each year in meat/fish preparations, biryanis, gravy dishes.
The Bear adores garlic -- an average person has around 2.2 kg garlic annually. It often adds depth to the hearty soups, stews, pickles, meat dishes the Russians so love.
With 1.8 kg garlic had per person each year, Indonesians don't fall behind when it comes to dining on this pungent bulb. It plays a key role in traditional spice pastes, fried rice, satays, soups.
Brazilian rice and beans, Frango a Passarinho, Bife a Cavalo, all have loads of garlic. Folks there eat 1.5 kg garlic annually.
We too make the list, beating any European country, including Italy. Indians wolf down 1.1 kg per head annually. It is widely used in curries, dals, kebabs, biryanis, pickles, masala pastes, chutneys and more.