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Description
Origin:
Garlic is a bulbous plant from the genus Allium, native to Central Asia. It is widely used for its distinctive flavor and medicinal properties. Garlic has been used in cooking and medicine for thousands of years and was considered sacred by ancient Egyptians.
It is a key ingredient in many cuisines worldwide and is used to add flavor to a wide variety of dishes.
Garlic is known for its strong smell, which can linger on the breath after consumption.
Other Names:
Yoruba: galiki
Igbo: ata ile
Hausa: Tafarnuwa
Health Benefits:
Immune Support: Boosts the immune system and helps fight infections.
Cardiovascular Health: Can help reduce blood pressure and cholesterol levels.
Antioxidant: Contains antioxidants that protect against oxidative stress and inflammation.
Nutritional Information (per tablespoon, raw):
Calories: 5 kcal
Carbohydrates: 1 g
Protein: 0.2 g
Fat: 0 g
Fiber: 0.1 g
Fun Fact: Did you know?
Garlic is the official state vegetable of Gilroy, California, which is known as the “Garlic Capital of the World.”
Uses:
Culinary: Adds flavor to meats, vegetables, and sauces. Can be used fresh, minced, or roasted.
Medicinal: Often used in supplements and home remedies to support overall health.
Preservation: Used to flavor and preserve foods, including pickles and sauces.
Best Storage Method:
Whole Bulbs: Store in a cool, dry place with good air circulation, like a pantry.
Ground Garlic or Garlic Paste: Store in an airtight container in the refrigerator or freezer.
Shelf Life:
Whole Bulbs: 3-5 months.
Ground: 6-12 months.
Garlic paste: 7-10 days (fridge), up to 6 months (freezer).
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