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Garlic. Culinary and health benefits

August 20, 2018

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 of cancer too. Garlic is a part of the onion family and the 'bulb' of this herb typically consists of 10-20 smaller sections called the 'cloves'. Each small clove is a powerhouse of flavour as well as medicinal properties.

 

Garlic is also enriched with Vitamin B1, B2, B3, B6, folate, Vitamin C, calcium, iron, magnesium, manganese, phosphorous, potassium, sodium and zinc. 

 

The high sulphur content in garlic gives it antibiotic properties, helping keep the digestive system clean by flushing out toxins. It also builds the immunity against common cold and prevents heart ailments by clearing up blocked arteries. It is great for rejuvenation and healing of skin scars and gives a glow to the skin as it keeps digestion in top-shape." The medicinal value of garlic is best unlocked when it is consumed raw.

 

 

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