Garlic has been in use as a condiment and for healing for quite some years.
It smells quite pungent and tastes somewhat burning with a slightly sweetish taste.
The smell of garlic is caused by the essential oils and ingredients like allicin and allisatin.
These ingredients are known to help to lower the cholesterol in your body, chaktty said.
Garlic is often used in the kitchen for cooking, as well as in medicine. Let’s look into some of the ingredients, uses, and benefits of eating Garlic.
According to healthpally findings, Garlic has essential minerals like zinc, potassium, calcium, phosphorus, iron, sulfur, and chlorine and iodine.
It is also a rich source of Vitamin A, B, C, and K.
Garlic processing forms and uses
Garlic is available in many varieties, ranging from fresh whole tubers to the dried variety as granules or powder.
Garlic is also mixed with salt, pickled, as well as a puree in glasses or tubes and also occasionally deep-frozen.
Garlic goes well with almost all meat, fish and poultry dishes, salads and sauces, butter, quark and mayonnaise, soups, egg dishes, vegetables, and casseroles.
Many specialties from the Mediterranean and Asian cuisine are often seasoned with garlic, but it is now also found in many local recipes.
Uses of Garlic in medicine
Garlic cloves have a strong antiseptic effect. Garlic also has diuretic and expectorant effects.
It has long been used as a remedy for inflammation of mucous membranes, colds, and bronchitis for ages.
Which edible oil is suitable for what?
Garlic prawns, spaghetti Aglio e olio, aioli, tzatziki – the list of garlic specialties is long.
The spicy toes are mainly used in the recipes of the Mediterranean region, India, China, and South America.
Here, garlic is used in sauces, salsas, and dips, but also in garlic soups, marinades, and spicy meat pots.
Garlic oil is recommended for pizza, pasta, carpaccio, and toast, as it provides an even aromatic flavor and can be produced with little effort.
According to healthpally,For the full flavor development, dips, dressings, pastes, and sauces should be a bit steeped, as the garlic aroma only intensifies with time.
Garlic should not be fried too hot, as it burns easily and then tastes bitter.
The intense aroma of garlic is desirable in food, and to free hands from it, they should be washed with stainless steel soap.
To prevent the garlic from germinating, it should be stored as dry as possible. Together with onions, for example, this works very well in clay pots.
Our tip: Garlic itself has an intensive seasoning power.
According to farmpally blog, The garlic green is milder – and you can easily grow it yourself on the windowsill.
To do this, place garlic cloves in a pot with potting soil, cover with soil and keep slightly moist.
The green garlic shoots taste great on curd cheese or cream cheese.
Garlic harmonizes particularly well with basil, cumin, coriander, ginger, rosemary, black cumin, thyme, and lemongrass.
Cauliflower, Brussels sprouts, broccoli or kohlrabi can stand a little more sophistication?
Then simply toss them in a little melted butter with a pinch of garlic powder after cooking to balance out the typical cabbage taste.
Cloves of garlic develop their aroma evenly in the dish when they are either pressed through a garlic press or sprinkled with salt and crushed with the broad side of a large knife.
Garlic does not like intense heat, otherwise it burns and tastes bitter.
However, if it is cooked from the beginning, it loses its pungency.
Therefore, the best time for garlic is in spring. Then the cloves taste much milder and juicier than in the rest of the time.