Garlic. Culinary and health benefits

There is something irresistible about the aroma of fresh or roasted garlic. It is so captivating with its powerful notes, that it has long been used as a flavour booster in curries, stir-fries, raw-pastas and dips. It has the power to instantly liven up any dish and treat some of the most common ailments. While garlic is a common ingredient in every kitchen, in the ancient times, it was highly valued for its numerous health benefiting properties, which are still followed in many cultures today. The sulphur-containing compound, Allicin, found in fresh, crushed or chewed garlic has anti-bacterial and anti-fungal properties, and some startling claims mention that it may help prevent some forms

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