50 grams of the finest quality Ground Garlic.
Garlic (Allium sativum) is a species in the onion family Alliaceae. Its close relatives include the onion shallot leek and chive.
Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic the most commonly used part of the plant is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists and originate in the Yunnan province of China. The cloves are used as seed for consumption (raw or cooked) and for medicinal purposes. The leaves stems (scape) and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery protective layers of “skin” over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including eastern Asia south Asia Southeast Asia the Middle East northern Africa southern Europe and parts of South and Central America.
The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion tomato or ginger. The parchment-like skin is much like the skin of an onion and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb coat the cloves by dribbling olive oil (or other oil-based seasoning) over them and roast them in an oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove. In Japan and Korea heads of garlic are fermented at high temperature; the resulting product called black garlic is sweet and syrupy and is now being sold in the United States United Kingdom and Australia.
Garlic may be applied to breads to create a variety of classic cuisines such as garlic bread garlic toast bruschetta crostini and canapé.
Oils are often flavored with garlic cloves. These infused oils are used to season all categories of vegetables meats breads and pasta. In some cuisine the young bulbs are pickled for 3-6 weeks in a mixture of sugar salt and spices. In eastern Europe the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as “garlic spears” “stems” or “tops”. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut cleaned and then stir-fried with eggs meat or vegetables.
Garlic powder has a different taste than fresh garlic. If used as a substitute for fresh garlic 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.
n test tube studies garlic has been found to have antibacterial antiviral and antifungal activity. However these actions are less clear in humans and do not suggest that garlic is a substitute for antibiotics or antifungal medications. Garlic is also claimed to help prevent heart disease (including atherosclerosis high cholesterol and high blood pressure) and cancer.
A study has showenthat supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.
In 2007 the BBC reported that Allium sativum may have other beneficial properties such as preventing and fighting the common cold. This assertion has the backing of long tradition in herbal medicine which has used garlic for hoarseness and coughs. The Cherokee also used it as an expectorant for coughs and croup.
Allium sativum has been found to reduce platelet aggregation and hyperlipidemia.
Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has shown to prevent some complications of diabetes mellitus.
In 1858 Louis Pasteur observed garlic’s antibacterial activity and it was used as an antiseptic to prevent gangrene during World War I and World War II. More recently it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity although the majority of the participants reported an unpleasant taste and halitosis.
In modern naturopathy garlic is used as a treatment for intestinal worms and other intestinal parasites both orally and as an anal suppository. Garlic cloves are used as a remedy for infections (especially chest problems) digestive disorders and fungal infections such as thrush
Some people suffer from allergies to plants in the allium family. Symptoms can include irritable bowel diarrhea mouth and throat ulcerations nausea breathing difficulties and in rare cases anaphylaxis.
People taking insulin should not consume medicinal amounts of garlic without consulting a physician.