Aroma and Flavour
Garlic has a strong, pungent aroma and a sharp, spicy flavor that mellows and sweetens when cooked. It is widely used as a seasoning in various cuisines worldwide.
Garlic is a bulbous plant that belongs to the Allium family, closely related to onions, leeks, and shallots. It is used in culinary and medicinal applications due to its strong flavor and numerous health benefits.
Various Origins of Garlic
Asian: China and India are the largest producers of garlic, supplying a significant portion of the world's demand.
European: Countries like Spain, Italy, and France cultivate high-quality garlic varieties used in Mediterranean cuisine.
American: The United States, particularly California, grows garlic for domestic and international markets.
Crop Season
Garlic is typically planted in autumn and harvested in late spring or early summer. It thrives in well-drained soil with moderate watering.
Facts on Garlic
Garlic belongs to the Allium family and has been used for thousands of years.
It contains allicin, a compound known for its antibacterial and antifungal properties.
Garlic is used in traditional medicine for its immune-boosting benefits.
It can be consumed raw, cooked, or in powdered form as a seasoning.
Garlic Benefits and Uses
- Garlic is known for its antimicrobial and immune-boosting properties.
- It helps regulate blood pressure and supports heart health.
- Garlic contains antioxidants that reduce inflammation and oxidative stress.
- Commonly used in cooking for enhancing flavors in dishes.
- Garlic oil is used in herbal remedies and skin treatments.