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Garlic

Also Known As : Assamese : Naharu Hindi : Lasun, Lessan, Lahsun Bengali : Rashun Gujarati : Lasan Kannada : Bellulli Kashmiri : Ruhan Malayalam : Vellulli Marathi : Lusson Oriya : Rasuna Punjabi : Lassan, Lasun Sanskrit : Lashuna Tamil : Ullipundu, Vellaippundu Telugu : Velluri Urdu : Lassun, Leshun, Spanish : Ajo French : Ail German : Knoblanch Swedish : Vitlok Arabic : Thum Dutch : Knoflook Italian : Agilio Portuguese : Alho Russian : Chesnok Japanese : Ninniku Chinese : Suan
Technical Name : Allium sativum

Vegetarian

Taste Profile

Garlic has a pungent smell. In its raw form, it tastes pungent and slightly bitter but turns mild and sweet on cooking.

Usage Tips

  1. Garlic is a preferred condiment for flavouring various dishes like mayonnaise, salad dressings, pickles, curry powders, marinades, sauces, soups, stews, curried vegetables, and meat preparations.
  2. Raw garlic is used to make garlic products like garlic powder, garlic salt, garlic oil, and garlic vinegar.
  3. When storing fresh garlic, keep whole heads of garlic unpeeled, in an open container preferably in a cool, dry place, away from direct sunlight.
  4. Garlic cloves can be stored in the freezer for several months while chopped garlic should be refrigerated.
  5. While storing garlic in the refrigerator, keep it in an airtight container to prevent the odor of garlic from affecting other foods.

Common names and forms

  1. Chopped Garlic
  2. Clove Garlic
  3. Fresh Garlic
  4. Garlic Buds
  5. Garlic clove
  6. Garlic cloves
  7. Garlic pods
  8. Peeled Garlic
  9. Pure Garlic

Description

 

Garlic belongs to a similar family as onions, shallots, and leeks. It is a vegetable and the word Garlic is derived from the English word, garlēac, meaning 'spear-shaped leek'. It is mostly used as a condiment in various ways to flavour food. It is used in almost all cuisines, be it Asian, European, African, Latin American, and North American. Garlic grows as bulb not aerially but underground in the form of a bulb. It is enclosed in a papery skin, while the bulb has individual sections called cloves, which can range from 10 to 20 cloves per bulb. These cloves are further enclosed in a paperlike skin, which contains the yellowish flesh within, which is used in cooking. Garlic is quite preferred in cooking due to its pungent smell and delicious taste. It has been used since ancient times. The Greek physician Hippocrates used to prescribe garlic for a wide range of illnesses like respiratory problems, parasites, poor digestion, and fatigue. The Olympic athletes during ancient Greece were given garlic to improve their athletic performance. The health benefits of garlic are due to the presence of sulfur compounds which are formed when a garlic clove is chopped or crushed. These sulfur compounds when intaken produce health benefits in the body. Garlic cultivation originated in Egypt and then spread to Asia and finally spread to Europe and the United States. China at present is the world’s largest producer of garlic and India ranks second in production.

Health benefits

  • Garlic is believed to boost the immunity of the body thus preventing common conditions like cold and flu.(1)
  • It helps regulate blood pressure in people with high blood pressure condition.(1)
  • It contains antioxidants that prevent cell damage and aging, thus lowering the risk of Alzheimer's disease and dementia.(1)
  • It also reduces the total cholesterol levels and bad cholesterol (LDL) levels in people with a high cholesterol condition.(1)
  • It can detoxify the body of heavy metals like lead, whose presence may cause toxicity and thus damage the body.(1)

Selection Guide

  While buying fresh garlic, choose the bulbs that are firm, avoid those that are soft and have signs of mold. Do not opt for sprouted bulbs as this indicates they are old and not fresh.

Note

Excessive consumption of garlic may result in digestive disturbances in the body.(2)​

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”