Garlic

Also known asAllium sativum · Bawang Putih · Lasun · 大蒜

Name: Garlic (Allium sativum) — the pungent bulb made up of a head of individual cloves. Types include hardneck and softneck varieties, and purple-striped and white-skinned kinds.

Description

Garlic is native to central Asia and has been cultivated for thousands of years, with records from ancient Egypt, Mesopotamia, India and China. It was prized as a food, a medicine and a seasoning, and was given to builders of the pyramids and to soldiers and athletes. China produces most of the world's garlic today.

Garlic's sharp flavour comes from a compound called allicin, which is only formed when the clove is crushed, chopped or chewed and a garlic enzyme meets its substrate. Letting crushed garlic rest for several minutes before cooking allows more allicin to form, and long, gentle cooking turns the flavour sweet and mellow.

Main nutrition value

Garlic is a source of manganese, vitamin B6 and vitamin C in small amounts, and is mostly valued for its sulphur compounds, which are studied for effects on blood pressure and cholesterol.

How best to be consumed

Garlic is a flavour base in cuisines around the world.

1. Crush or chop and let it rest for 10 minutes before cooking, to build allicin.
2. Sauté gently, since burnt garlic turns bitter.
3. Roast whole heads until soft and sweet, and squeeze the cloves onto bread or into mash.
4. Use raw in dressings, pestos, aioli, dips and marinades for the strongest flavour.
5. Store in a cool, dry, ventilated place, not the fridge.

Overconsumption could cause…

Garlic is safe in food amounts, with a few points worth knowing.

1. Bloating, gas or heartburn, since alliums contain fermentable carbohydrates (fructans) that bother many people with IBS.
2. Heartburn, bad breath and body odour from raw garlic, especially in large amounts.
3. Increased bleeding risk from large amounts or garlic supplements, particularly with blood-thinning medicines or before surgery.
4. Skin burns from placing raw garlic on the skin, and toxicity to dogs and cats.

GroupsAllium VegetablesAllium (onion family)Low fatFresh

Related foodsShallotRed OnionOnionYellow OnionWhite OnionWelsh Onion

Wikipedia — Garlic, used for origin, naming and history: https://en.wikipedia.org/wiki/Garlic