History of Garlic:
History shows that garlic dates back to 4000 BC and is native to Central Asia. The word garlic comes from Old English garleac, meaning “spear leek” and is part of the lily family. This pungent bulbous herb has long been a staple in the Mediterranean region and used generously as a seasoning in Asia, Africa, and Europe. Egyptians worshipped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. And, of course, folklore holds that garlic repels vampires, protects against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens. Garlic was so highly regarded that it was even used as currency. Last but not least, garlic is also known for its aphrodisiacal properties, which have been extolled through the ages in literature, cooking recipes, and medical journals.
Garlic has not always enjoyed the popularity and widespread acceptance found today. It was socially frowned upon in the United States until the first quarter of the twentieth century. Up until that time, garlic was found almost exclusively in ethnic dishes in working-class neighborhoods. Quaint diner slang of the 1920’s referred to garlic as Bronx vanilla, halitosis, and Italian perfume. But, by 1940, America had finally recognized its value and embraced garlic. Americans consume more than 250 million pounds of garlic annually.
Healthy aspect of Garlic:
Garlic has long been considered an herbal wonder drug, used to protect against plague by monks of the Middle Ages to treating the cold and common flu today. Hippocrates used garlic vapors to treat cervical cancer, and garlic poultices were placed on wounds during World War II as an inexpensive, and apparently quite effective replacement for antibiotics, which were scarce during wartime.
Modern science is beginning to substantiate the medicinal properties of garlic. Studies have shown garlic can control acne, suppress the growth of tumors, and is a potent antioxidant good for cardiovascular health. Other studies show garlic can reduce LDL or “bad” cholesterol and is a good blood-thinning agent to avoid blood clots that could lead to heart attack or stroke.
It is generally agreed that the stronger the taste of a clove of garlic, the higher the sulphur content greater the medicinal value. Some people have suggested that organically grown garlic has higher sulphur content, and a greater benefit to health.
Allicin and diallyl sulphides are the two main medical ingredients that produce the garlic health benefits. Garlic contains only 4 calories per clove.
Garlic in My Cooking:
Garlic is my most favorite ingredient in cooking. It can change the taste of a dish instantly. The one item I shop in bulk and is always in my pantry is Garlic. Another reason I use Garlic is because it lowers the cholesterol, so whenever there is usage of coconut in my recipes there will be Garlic as an added ingredient.
I am very happy to contribute to JFI’s Garlic event and this is my first entry ever in the food blog world. you can learn all about JFI here. Mathy Kandasamy is hosting the JFI event with Garlic as ingredient.
My Entry for JFI is Poondu/Garlic Rasam. Please feel free to leave your comments. Thanks and Enjoy!!
