Uses Garlic

1 uses

1.1 culinary uses

1.1.1 regions


1.2 storage
1.3 historical use
1.4 nutrients
1.5 research

1.5.1 cardiovascular
1.5.2 cancer
1.5.3 common cold


1.6 other uses
1.7 adverse effects , toxicology
1.8 spiritual , religious uses

uses
culinary uses

garlic being crushed using garlic press



string of garlic

garlic used around world pungent flavor seasoning or condiment.

the garlic plant s bulb commonly used part of plant. exception of single clove types, garlic bulbs divided numerous fleshy sections called cloves. garlic cloves used consumption (raw or cooked) or medicinal purposes. have characteristic pungent, spicy flavor mellows , sweetens considerably cooking.

other parts of garlic plant edible. leaves , flowers (bulbils) on head (spathe) eaten. milder in flavor bulbs, , consumed while immature , still tender. immature garlic pulled, rather scallion, , sold green garlic . when green garlic allowed grow past scallion stage, not permitted mature, may produce garlic round , bulb boiling onion, not separated cloves mature bulb. imparts garlic flavor , aroma in food, minus spiciness. green garlic chopped , stir-fried or cooked in soup or hotpot in southeast asian (i.e. vietnamese, thai, lao, cambodian, singaporean) , chinese cookery, , abundant , low-priced. additionally, immature flower stalks (scapes) of hardneck , elephant types marketed uses similar asparagus in stir-fries.

inedible or eaten parts of garlic plant include skin covering each clove , root cluster. papery, protective layers of skin on various parts of plant discarded during preparation culinary uses, though in korea immature whole heads prepared tender skins intact. root cluster attached basal plate of bulb part not typically considered palatable in form. alternative cut top off bulb, coat cloves dribbling olive oil (or other oil-based seasoning) on them, , roast them in oven. garlic softens , can extracted cloves squeezing (root) end of bulb, or individually squeezing 1 end of clove. in korea, heads of garlic heated on course of several weeks; resulting product, called black garlic, sweet , syrupy, , being sold in united states, united kingdom , australia.

garlic may applied different kinds of bread, in medium of butter or oil, create variety of classic dishes, such garlic bread, garlic toast, bruschetta, crostini , canapé. flavor varies in intensity , aroma different cooking methods. paired onion, tomato, or ginger.

immature scapes tender , edible. known garlic spears , stems , or tops . scapes have milder taste cloves. used in stir frying or braised asparagus. garlic leaves popular vegetable in many parts of asia. leaves cut, cleaned, , stir-fried eggs, meat, or vegetables.

garlic powder has different taste fresh garlic. if used substitute fresh garlic, 1/8 teaspoon of garlic powder approximate 1 clove of garlic.

green garlic



garlic cloves pickled storing them in vinegar in refrigerator. yields garlic-infused vinegar use in recipes or condiment.


regions

garlic fundamental component in many or dishes of various regions, including eastern asia, south asia, southeast asia, middle east, northern africa, southern europe, , parts of latin america. latin american seasonings, particularly, use garlic in sofritos , mofongos.

oils can flavored garlic cloves. these infused oils used season categories of vegetables, meats, breads , pasta. garlic, along fish sauce, chopped fresh chilis, lime juice, sugar , water, basic essential item in dipping fish sauce, highly used dipping sauce condiment used in indochina. in east , southeast asia, chili oil garlic popular dipping sauce, meat , seafood. tuong ot toi viet nam (vietnam chili garlic sauce) highly popular condiment , dip across north america , asia.

in cuisines, young bulbs pickled 3 6 weeks in mixture of sugar, salt, , spices. in eastern europe, shoots pickled , eaten appetizer. laba garlic, prepared soaking garlic in vinegar, type of pickled garlic served dumplings in northern china celebrate chinese new year.

garlic essential in middle eastern , arabic cooking, presence in many food items. in levantine countries such jordan, palestine, , lebanon, garlic traditionally crushed olive oil, , salt, create middle eastern garlic sauce called toum (تُوم; meaning garlic in arabic). while not exclusively served meats, toum commonly paired chicken, or other meat dishes such shawarma. garlic key component in hummus, arabic dip composed of chickpeas, tahini, garlic, lemon juice, , salt.

lightly smoked garlic used in british , european cuisine. particularly prized stuffing poultry , game, , in soups , stews.

mixing garlic egg yolks , olive oil produces aioli. garlic, oil, , chunky base produce skordalia. blending garlic, almond, oil, , soaked bread produces ajoblanco. tzatziki, yogurt mixed garlic , salt common sauce in eastern mediterranean cuisines.

storage

a basket of garlic bulbs.

domestically, garlic stored warm [above 18 °c (64 °f)] , dry keep dormant (to inhibit sprouting). traditionally hung; softneck varieties braided in strands called plaits or grappes. peeled cloves may stored in wine or vinegar in refrigerator. commercially, garlic stored @ 0 °c (32 °f), in dry, low-humidity environment. garlic keep longer if tops remain attached.

garlic kept in oil produce flavored oil; however, practice requires measures taken prevent garlic spoiling may include rancidity , growth of clostridium botulinum. acidification mild solution of vinegar minimizes bacterial growth. refrigeration not assure safety of garlic kept in oil, requiring use within 1 month avoid bacterial spoilage.

historical use

harvesting garlic, tacuinum sanitatis, 15th century (bibliothèque nationale)

the use of garlic in china dates thousands of years. consumed ancient greek , roman soldiers, sailors, , rural classes (virgil, ecologues ii. 11), and, according pliny elder (natural history xix. 32), african peasantry. galen eulogized rustic s theriac (cure-all) (see f. adams paulus aegineta, p. 99), , alexander neckam, writer of 12th century (see wright s edition of works, p. 473, 1863), discussed palliative heat of sun in field labor. garlic placed ancient greeks on piles of stones @ crossroads, supper hecate (theophrastus, characters, superstitious man). according pliny, garlic , onions invoked deities egyptians @ taking of oaths.

in natural history, pliny gives list of scenarios in garlic considered beneficial (n.h. xx. 23). in 17th century dr thomas sydenham valued application in confluent smallpox, , william cullen s materia medica of 1789 found dropsies cured alone.

garlic rare in traditional english cuisine (though said have been grown in england before 1548) , has been more common ingredient in mediterranean europe. when english came america, brought anti-garlic attitude them, , took 3 hundred years - because of continuing puritanism influence - viewpoint diminish, though garlic used folk medicine.

translations of c. 1300 assize of weights , measures indicate passage dealing standardized units of garlic production, sale, , taxation—the hundred of 15 ropes of 15 heads each—but latin version of text refers herring rather garlic.

garlic used antiseptic prevent gangrene during world wars , ii.

nutrients

in typical serving size of 1–3 cloves (3–9 grams), garlic provides no significant nutritional value, content of essential nutrients below 10% of daily value (dv) (table). when expressed per 100 grams, garlic contains several nutrients in rich amounts (20% or more of dv), including vitamins b6 , c, , dietary minerals, manganese , phosphorus. per 100 gram serving, garlic moderate source (10–19% dv) of b vitamins, including thiamin , pantothenic acid, dietary minerals, calcium, iron, , zinc (table).

the composition of raw garlic 59% water, 33% carbohydrates, 6% protein, 2% dietary fiber , less 1% fat.

research
cardiovascular

much clinical research has been conducted determine effect of garlic on preventing cardiovascular diseases , on various biomarkers of cardiovascular health, of 2015, results contradictory , not known if there effects. 2016 meta-analysis indicated there no effect of garlic consumption on blood levels of lipoprotein(a), marker of atherosclerosis.

because garlic might reduce platelet aggregation, people taking anticoagulant medication cautioned consuming garlic.

cancer

a 2016 meta-analysis of case-control , cohort studies found moderate inverse association between garlic intake , cancers of upper digestive tract. meta-analysis found decreased rates of gastric cancer associated garlic intake, cited confounding factors limitations interpreting these studies. further meta-analyses found similar results on incidence of gastric cancer consuming allium vegetables including garlic. 2014 meta-analysis of observational epidemiological studies found garlic consumption associated lower risk of stomach cancer in korean people.

a 2016 meta-analysis found no effect of garlic on colorectal cancer. 2014 meta-analysis found garlic supplements or allium vegetables have no effect on colorectal cancers.

a 2013 meta-analysis of case-control , cohort studies found limited evidence association between higher garlic consumption , reduced risk of prostate cancer, studies suspected having publication bias. 2013 meta-analysis of epidemiological studies found garlic intake associated decreased risk of prostate cancer.

common cold

a 2014 cochrane review found 8 clinical trials examining garlic treatment common cold; excluded 7 due methodological flaws. remaining trial, having moderate quality of evidence, concluded people took garlic (dietary supplement 180 milligrams of allicin content) daily on three-month period had fewer colds. review indicated there insufficient evidence determine effects of garlic in preventing or treating common cold. other reviews concluded similar absence of high-quality evidence garlic having significant effect on common cold.

other uses

the sticky juice within bulb cloves used adhesive in mending glass , porcelain. environmentally benign garlic-derived polysulfide product approved use in european union (under annex 1 of 91/414) , uk nematicide , insecticide, including use control of cabbage root fly , red mite in poultry.

garlic used fish , meat preservative, , displays antimicrobial effects @ temperatures high 120 degree celsius.

adverse effects , toxicology

garlic known cause bad breath (halitosis) , body odor, described pungent garlicky smell sweat. caused allyl methyl sulfide (ams). ams volatile liquid absorbed blood during metabolism of garlic-derived sulfur compounds; blood travels lungs (and there mouth, causing bad breath; see garlic breath) , skin, exuded through skin pores. washing skin soap partial , imperfect solution smell. studies have shown sipping milk @ same time consuming garlic can neutralize bad breath. mixing garlic milk in mouth before swallowing reduced odor better drinking milk afterward. plain water, mushrooms , basil may reduce odor; mix of fat , water found in milk, however, effective.

the green, dry folds in center of garlic clove pungent. sulfur compound allicin, produced crushing or chewing fresh garlic, produces other sulfur compounds: ajoene, allyl polysulfides, , vinyldithiins. aged garlic lacks allicin, may have activity due presence of s-allylcysteine.

some people suffer allergies garlic , other species of allium. symptoms can include irritable bowel, diarrhea, mouth , throat ulcerations, nausea, breathing difficulties, and, in rare cases, anaphylaxis. garlic-sensitive patients show positive tests diallyl disulfide, allylpropyldisulfide, allylmercaptan , allicin, of present in garlic. people suffer garlic allergies sensitive many other plants, including onions, chives, leeks, shallots, garden lilies, ginger, , bananas.

several reports of serious burns resulting garlic being applied topically various purposes, including naturopathic uses , acne treatment, indicate care must taken these uses, testing small area of skin using low concentration of garlic. on basis of numerous reports of such burns, including burns children, topical use of raw garlic, insertion of raw garlic body cavities, discouraged. in particular, topical application of raw garlic young children not advisable. side effects of long-term garlic supplementation largely unknown, , no fda-approved study has been performed. possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, , menstrual irregularities.

some breastfeeding mothers have found, after consuming garlic, babies can slow feed, , have noted garlic odor coming them.

if higher-than-recommended doses of garlic taken anticoagulant medications, can lead higher risk of bleeding. garlic may interact warfarin, antiplatelets, saquinavir, antihypertensives, calcium channel blockers, quinolone family of antibiotics such ciprofloxacin, , hypoglycemic drugs, other medications. alliums might toxic cats or dogs.

spiritual , religious uses

in myths, garlic has been regarded force both , evil. in europe, many cultures have used garlic protection or white magic, perhaps owing reputation in folk medicine. central european folk beliefs considered garlic powerful ward against demons, werewolves, , vampires. ward off vampires, garlic worn, hung in windows, or rubbed on chimneys , keyholes.

in foundation myth of ancient korean kingdom of gojoseon, eating nothing 20 cloves of garlic , bundle of korean mugwort 100 days let bear transformed woman.

in iranian countries celebrate nowruz (persian calendar new year) such iran, caucasus countries, afghanistan, , central asian countries such tajikistan , uzbekistan, garlic 1 of items in seven-seen table, traditional new year s display.

in islam, recommended not eat raw garlic prior going mosque. based on several hadith.

in both hinduism , jainism, garlic thought stimulate , warm body , increase 1 s desires. devout hindus avoid using garlic , related onion in preparation of foods, while less devout followers may observe religious festivities , events. followers of jain religion avoid eating garlic , onion on daily basis.

in buddhist traditions, garlic – along other 5 pungent spices – understood stimulate sexual , aggressive drives detriment of meditation practice. in mahayana buddhism, monks , nuns not allowed consume garlic or other pungent spices such chili, deemed being earthly pleasures , viewed promoting aggression due spiciness , pungency.