Our Garlic Sauce is made from garlic, ginger, white wine, tomato sauce, sugar vinegar, chili oil and Kungpao sauce.

My Chicken Garlic, Classic Italian and Gourmet Vegetarian pizzas have a unique, creamy garlic sauce. I developed it in response to customer requests for a lighter sauce to complement the garden fresh vegetables and premium quality meats I use for toppings.

Besides keeping vampires away, garlic is useful as a plant medication. The human cultivation of garlic (Allium sativum) goes back at least 5000 years, and today this herbal medicine can be found almost everywhere in the world, from Polynesia to Siberia. In the first century A.D., Dioscorides, Hippocrates, and other ancient Greek physicians recommended garlic for many conditions including respiratory problems, parasites, and poor digestion.

Garlic, known traditionally as the stinking rose, has been used extensively as a cardiotonic and is perhaps the most-researched herb in cardiovascular treatment. While purists in herbology prefer the food form of the herb, supplements are gaining acceptance by both practitioners and patients.Garlic has an abundance of uses in cardiovascular health. It has been used to help prevent future angina attacks. Garlic has been shown to reduce the incidence of atherosclerotic lesions by 15-50%.

Kyolic® odorless Aged Garlic Extract is truly the only odorless garlic supplement. The exclusive aging process eliminates garlic odor and harsh side effects. Moreover, Kyolic® contains various antioxidant properties and is the only antioxidant garlic supplement available. Kyolic is also standardized with SAC (S-Allyl Cysteine), a beneficial water-soluble sulphur containing compound which is characteristic of Aged Garlic Extract.

Our garlic is grown under strictly controlled organic conditions on Wakunaga farms, located primarily in Hokkaido, Japan. Some of our garlic is also organically grown in California as well. The garlic is cultivated completely without herbicides or pesticides of any kind and is harvested at full maturity. Exacting quality control begins there as raw garlic is tested for conformity to preset standards and specifications.

In a cool place, away from direct sunlight and with good air circulation, ideally in a specially made garlic keeper.

Almost any way you want! Garlic can be roasted whole, sliced, chopped, crushed or even eaten raw. Most recipes call for crushed garlic. If you are short of time you can use prepared minced garlic and/or one of the many garlic gadgets available.

Despite it's appealing size, elephant garlic doesn't have a very strong flavour and is no substitute for ordinary garlic. See the elephant garlic page for more details.

Pickled garlic is raw garlic that is put in a jar. Liquid that is made up of vinegar; water, herbs and spices are added to the jar. In our case the liquid is cold, and the garlic is NOT cooked.

Unfortunately, we do not currently have recommendations for garlic growers. You can have your soil analyzed by our lab and then call the Garlic Hotline at 1-800-330-5922 for more information. Our Horticulture Department also has information regarding garlic. Turn around time is usually between 4 to 5 business days from the time we receive your samples. However, during the spring and fall seasons, which are our busiest times, it may be slightly longer.

All foods can be fattening when eaten to excess. Pesto sauce is made with a lot of olive oil and , therefore, is high in calories, but can be eaten in SMALL quantities to avoid it becoming "fattening".

Yes. As of July 22, 2007, four cases of botulism have been reported to CDC. All four persons (2 cases in Indiana and 2 cases in Texas) consumed Castleberry's brand Hot Dog Chili Sauce the day before the illness began. Botulinum toxin was identified in leftover chili sauce collected from a patient's home. Botulinum toxin was also identified in unopened cans of chili sauce.

FDA and USDA-FSIS identified a problem with the canning process. The problem means it is possible that spores of the germ Clostridium botulinum were not killed during canning, so could grow and produced toxin. Many products contaminated with botulinum toxin do not taste or look any different than normal. Some taste bad because they contain other contaminants. Yes, most cases of botulism are caused by improperly prepared home-canned foods or traditional Alaskan Native foods.

Smokey Bones original, mustard barbeque sauces and Howling Hot Sauce are available to purchase at any of our locations.

While we're keeping the full recipe under our hat, we can tell you that our Original Gold Recipe sauce contains mustard, vinegar, Worcestershire, sugar and spices. The secret, however, is in the amount we add of each and how we blend it to perfection.

Enchilada sauce is made from multi-step, extensive recipe including Ancho Chiles as well as our special herbs and spices.

Mole is, arguably, an old word from the Aztec/Spaniard age that means sauce. As a legend has it, a Nun, Sor Andrea, in Puebla's Santo Rosa Convent, developed a Mole Poblano sauce in the 1600's that is still popular today. Mole Sauces are thick, dark and made from an extensive recipes. The recipes contain fruits, vegetables, various dried chilies, nuts & seeds, chocolate, cinnamon and other spices.

Soy sauce is a dark brown liquid made by subjecting soybeans to fermentation in brine. Soy sauce has a salty taste, but is lower in sodium content than table salt.

Our Malay Sauce is made from tamarind, coconut milk, Thai curry, lemon, cayenne pepper, mushroom sauce, tomato paste, and sugar. Zen Palate was founded by Buddhists. The fifth precept set down by the Buddha was pretty clear about alcohol: "abstain from intoxicating drugs or drink." The Buddha considered alcohol as, among other things, not conducive to the mental clarity necessary to achieve Enlightenment.

The hottest hot sauce we carry is 357 Mad Dog Collectors Edition. It registers at 600,000 Scoville Units. There are hotter items, but those are extracts and the hottest one of those available on the market today is Blair's 6 am which ranges from 10.3 million to 16 million scoville units. Caldera, also made by Blair's, runs a close second with ranges from 1 million to 13 million scoville units.

High blood levels of cholesterol and triglycerides, which are lipids (fats), are related to a higher incidence of heart disease. Thus, physicians recommend keeping your cholesterol and triglyceride levels down. Especially important to control is your low density lipoprotein (LDL), or "bad" cholesterol. The high density lipoprotein (HDL) form, or "good" cholesterol, is protective, while LDL form is destructive to the arteries.

The fresher the product is, the “hotter” the profile will be. As it ages, it will lose some of its heat. To retain the flavor, always store under refrigeration in a tightly sealed container. Draining the vinegar from prepared horseradish makes it taste milder. In all recipes using horseradish, vary the amounts according to taste and to compensate for differences in “heat” that come with the natural aging of the prepared product.

Answer : If you are using the indirect method, the sooner the better. If you are using the direct method, wait until you have already turned over the food so you don't burn the sauce.

Absolutely!!! If given regularly, it is also known to keep the fleas away...they don't like garlic! Garlic is also a natural antibiotic and fungal fighter. When it comes to foods that really work, garlic is as good as it gets. This pungent bulb offers a plethora of health benefits. For starters, studies show that people who consume garlic regularly have lower cholesterol levels.