Spices - Garlic Seeds

Arabic Thum
Chinese Suen tau, Suan
Danish Hvidlog
Dutch Knoflook
Esperanto Ajlo
Farsi Sir
French Ail, Thériaque des pauvres
German Knoblauch
Italian Aglio
Japanese Ninniku
Norwegian Hvitlok
Portuguese Alho
Spanish Ajo
Swedish Vitlok
Turkish Sarmisak


Garlic
is a plant belongs to the Alliaceae family (onion family) Strong odor which marked fresh and fried state. The pungency of fresh garlic vanishes after cooking or frying. Garlic origin is Central Asia but it is cultivated all over the world but Syrian Garlic has a special flavor which you never find in any other countries garlic even if its size is smaller than others. Syria exports huge amounts of its Garlic to Gulf Country.

In Europe, garlic has been a common spice since the days of the Roman Empire, and it was extensively used from Syria to East Asia even before the Europeans arrived there. After the Age of Exploration, its use spread rapidly to Africa and both Americas. Curiously enough, in our days Northern Europeans seem to be the only ones who look on it with suspicion because of its strong smell, which is sometimes felt unpleasant. Garlic is one of the most popular spices in the world, and wherever it was introduced to, it met enthusiastic approval. It is reported that in ancient Egypt, the workers who had to build the great pyramids were fed their daily share of garlic Used plant part Bulb (subterranean reserve structure derived from a leaf).



Main Constituents

Garlic
contains a wealth of sulfur compounds; most important for the taste is allicin (dilly disulfide oxide), which is produced enzymatically from alliin (S-2-propenyl-L-cysteine sulfoxide) if cells are damaged; its biological function is to repel herbivorous animals. Allicin is deactivated to dilly disulfide; therefore, minced garlic changes its aroma if not used immediately. In the essential oil from steam distillation, dilly disulfide (60%) is found besides dilly disulfide (20%), dilly sulfide, adjoin and minor amounts of other DI- and disulfide.

Sulfur compounds of this kind are typical for the onion family; A plant botanically not related but containing similar aroma compounds (and thus showing a similar fragrance) is asafetida.


It’s usage all over the world

Some cuisine's are fond of raw garlic. In parts of Austria, salads are prepared with vinegar, oil and minced garlic, and raw garlic appears in quite a multitude of Mediterranean sauces. Prominent examples are the Provençal specialty aïoli, basically a mayonnaise based on olive oil and enriched with garlic; furthermore, Greek skordali?, a paste made from cooked potatoes and raw garlic, and Turkish çaçik (called tsatsiki in Greece), a refreshing sauce made from plain yoghurt, shredded cucumber, garlic and peppermint leaves. Occasionally, minced garlic is spread along the edge of Italian pizza. Raw garlic may also be pickled in vinegar or olive oil. Since the liquid extracts some of garlic's aroma, pickled garlic is usually very mild. Herbal vinegar is commonly made with one or two garlic cloves per liter vinegar.

Usage of fried or cooked garlic is, however, much more common. On heating, the pungency and strong odor get lost and the aroma becomes subtler and less dominant, harmonizing perfectly with ginger, pepper, chilies and many other spices. Therefore, it is an essential ingredient for nearly every cuisine of the world. Different Asian cuisine makes different use of this very versatile spice. Many Indian recipes add garlic in an early phase, and it is fried for a long time together with onion and other spices to provide the basic masala; in the finished dish, the garlic taste is no longer discernible, but has merged totally with the other components. In contrast, although Indonesian and even Chinese stir-fries usually start with frying a few cloves of garlic, a faint garlic aroma persists until serving.


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