Garlic(Allium sativum), is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek Although garlic cloves have a firm texture, they can be easily cut or crushed. The taste of garlic is like no other—it hits the palate with a hot pungency that is shadowed by a very subtle background sweetness. Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. We often recommend using raw chopped or pressed garlic in many of our dishes to take advantage of the benefits derived from garlic. However, if you cannot tolerate raw garlic, you can add chopped garlic to foods while they are cooking. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition. Several cultivar varieties exist from extra-large elephant garlic to small sized solo garlic.
Garlic has been used as both food and medicine in many cultures for thousands of years, dating back to when the Egyptian pyramids were built.
As food, it is guaranteed to transform any meal into a bold, aromatic, and healthy culinary experience.
A 1-ounce serving of garlic contains approximately 42 calories, 9 grams of carbohydrates, 2 grams of protein and 1 gram of fat. It is rich in manganese, vitamin B6 and vitamin C, and is a good source of thiamin or vitamin B1, phosphorus, selenium, calcium, potassium, iron and copper.
Garlic also contains an abundance of antioxidants and sulfur compounds formed from a substance called allicin. When garlic bulbs are chopped or crushed, this compound changes into other active compounds which give garlic its taste and smell. These compounds are also considered the primary active substances responsible for garlic’s supposed health benefits.
Garlic is known best for keeping cold at bay. Eating a clove of garlic when you feel like you may have an onset of cold, improves your immune system and strengthens up the natural defense system of the body.
Garlic is also credited with anti-oxidants that help fight cancer and cancerous tumors. Medical science has proof that garlic contains compounds like diallye disulphide and s-allycystein, which have anti-tumor properties and help in slowing down the growth of tumors and also reduce their size.
Garlic has compounds that help prevent any kind heart disease. It helps in lowering the cholesterol level in blood, which in turn makes sure there is nothing to block the arteries. It helps keep the aorta of the heart flexible and enables it to pump the blood effectively.
Garlic also helps in the control of blood pressure or hypertension. A chemical known as Ajoene is found in garlic which helps in thinning the blood, thus reducing clots from forming and reducing hypertension.
Garlic is effective against fighting off a host of infections. It is known for its anti-bacterial, anti-viral and anti-fungal properties and has been used since a long time to treat wounds, typhus, cholera, intestinal parasites, recurrent yeast infections.