I recently found out I cannot eat garlic or onion. I can SOMETIMES get by with a tiny, tiny sprinkle of the powder, but then I cannot even taste it. Can anyone suggest a substitute for, say, a savory chicken dinner, or a spaghetti dinner that does not have onion or garlic? I have to make my own sauce from scratch and it is kind of flat without onion/garlic even though I use Italian herb seasoning. I am just at a loss. Once a week, I enjoy a 6" Subway Sandwich. I eat the Ham (do not like turkey and get tired of chicken). I used to get it with lettuce, tomato, and just 2 tiny, tiny sprigs of their raw, red onion and had to stop because even that tiny amount just rips my stomach for an entire 24 hours. I thought about experimenting with shaving a bit of raw ginger to give it an onion "bite". Any creative chefs out there who may have a suggestion?
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The last of the info that was given to me.
Asafetida is what it's called. This link talks about it and has some other recommendations https://food-hacks.wonderhowto.com/.../cook-for-garlic.../Manage
📷 How to Cook for Garlic & Onion Haters: Alternatives & Substitutes food-hacks.wonderhowto.com
More on the above. Someone wanted to know if you could do leeks or shallots.
Another said there was an Indian spice that has a distinct onion/garlic flavor. She said fresh ginger or you could try this recipe:
If you are looking for that onion-like taste in your food, use the following mixture:
ginger paste mixed with a little asafoetida (hing) [If you are using solid hing or powder hing, put a pinch of it in a little bit of lemon juice and add to the ginger paste]. Add this paste to the oil once it is done. It totally gives the onion flavour.
I checked out this spice and you can order it online from any of the spice companies. They gave it the following description:
Asafoetida Powder
Also known as Hing, this is a crucial ingredient in Indian vegetarian cooking. Derived from a species of giant fennel, asafoetida has a unique smell and flavor, unpleasantly strong while raw but mellow and garlicky when cooked.
My husband and I love to experiment with spices - especially Middle Eastern and Indian. Our current favorite is Za'atar.
Hope this information helps
Just a suggestion - my niece uses onion juice or garlic juice or gourmet stores may have an essence of one or the other or an oil??? I've heard that fish sauce or oyster sauce tends to zip things up. We just bought oyster sauce (I do not eat anything from the sea other than shrimp but I will be trying this for flavoring). Not sure just what in it affects you but could you like make your own seasoned oil by soaking onions or garlic in the oil to flavor it? Let me run this past members in my Japanese home cooking group here on base to see if anyone can help.