24/12/2022
Properties Fresh Garlic Yields The Sulphur-Containing Compounds As Well As Enzymes, Saponins, Flavonoids, And Maillard Reaction Products When Cooked, Which Are Not Sulphur-Containing Compounds.
The Phytochemicals Responsible For The Sharp Flavour Of Garlic Are Produced When The Plant's Cells Are Damaged. When A Cell Is Broken By Chopping, Chewing, Or Crushing, Enzymes Stored In Cell Trigger The Breakdown Of Several Sulphur-Containing Compounds Stored In The Cell Fluids. The Resultant Compounds Are Responsible For The Sharp Or Hot Taste And Strong Smell Of Garlic. Some Of The Compounds Are Unstable And Continue To React Over Time. Among Alliums, Garlic Has By Far The Highest Concentrations Of Initial Reaction Products, Making Garlic Much More Potent Than Onion, Shallot, Or Leeks. Many Humans Enjoy The Taste Of Garlic, These Compounds Have Evolved As A Defensive Mechanism, Deterring Animals Such As Birds, Insects, And Worms From Eating The Plant. A Large Number Of Sulphur Compounds Contribute To The Smell And Taste Of Garlic. Allicin Has Been Found To Be The Compound Most Responsible For The "Hot" Sensation Of Raw Garlic. This Chemical That Is Responsible For The Burning Sense Of Heat In Foods. The Process Of Cooking Garlic Removes Allicin, Thus Mellowing Its Spiciness. Allicin, Along With Its Decomposition Products Are Major Contributors To The Characteristic Odour Of Garlic,
Because Of Its Strong Odour, Garlic Is Sometimes Called The "Stinking Rose". When Eaten In Quantity, Garlic May Be Strongly Evident In The Diner's Sweat And Garlic Breath The Following Day. This Is Because Garlic's Strong-Smelling Sulphur Compounds Are Metabolized, Forming Allyl Methyl Sulphide. Allyl Methyl Sulphide (Ams) Cannot Be Digested And Is Passed Into The Blood. It Is Carried To The Lungs And The Skin, Where It Is Excreted. Since Digestion Takes Several Hours, And Release Of Ams Several Hours More, The Effect Of Eating Garlic May Be Present For A Long Time.
Abundant Sulphur Compounds In Garlic Are Also Responsible For Turning Garlic Green Or Blue During Pickling And Cooking. Under These Conditions (I.E., Acidity, Heat) The Sulphur-Containing Compound, Because Of Sulphur Compounds Circulating In Blood, Consumed Garlic May Act As A Mosquito Repellent. Garlic Is Easy To Grow And Can Be Grown Year-Round In Mild Climates. While Sexual Propagation Of Garlic Is Possible, Nearly All Of The Garlic In Cultivation Is Propagated By Planting Individual Cloves In The Ground. In Colder Climates, Cloves Are Best Planted About Six Weeks Before The Soil Freezes. Harvest Is In Late Spring Or Early Summer.
Garlic Plants Can Be Grown Closely Together, Leaving Enough Space For The Bulbs To Mature, And Are Easily Grown In Containers Of Sufficient Depth. Garlic Does Well In Loose, Dry, Well-Drained Soils In Sunny Locations. Selecting Garlic For Planting, It Is Important To Pick Large Bulbs From Which To Separate Cloves. Large Cloves, Along With Proper Spacing In The Planting Bed, Will Also Increase Bulb Size. Garlic Plants Prefer To Grow In A Soil With A High Organic Material Content, But Are Capable Of Growing In A Wide Range Of Soil Conditions And Ph Levels.
There Are Different Varieties Of Garlic, The Hard Neck Garlic And Soft Neck Garlic. . Hard Neck Garlic Is Generally Grown In Cooler Climates And Produces Relatively Large Cloves, Whereas Soft Neck Garlic Is Generally Grown Closer To The Equator And Produces Small, Tightly Packed Cloves.
Folk Medicine Garlic Has Been Used For Traditional Medicine In Diverse Cultures Such As In Egypt, Japan, China, Rome, And Greece
Culinary Uses Garlic Is Widely Used Around The World For Its Pungent Flavour As A Seasoning Or Condiment. The Garlic Plant's Bulb Is The Most Commonly Used , The Single Clove Types, Garlic Bulbs. Garlic Cloves Are Used For Consumption (Raw Or Cooked) Or For Medicinal Purposes. They Are Pungent, Spicy Flavour That Mellows And Sweetens Considerably With Cooking. The Distinctive Aroma Is Mainly Due To Organosulfur Compounds Including Allicin Present In Fresh Garlic Cloves And Ajoene Which Forms When They Are Crushed Or Chopped. A Further Metabolite Allyl Methyl Sulphide Is Responsible For Garlic Breath. Garlic Powder Is Made From Dehydrated Garlic And Can Be Used As A Substitute For Fresh Garlic, Though The Taste Is Not Quite The Same. Garlic Salt Combines Garlic Powder With Table Salt. , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
