Choosing the moment when garlic goes to the pan or in the pot, has Direct influence on its taste and biological properties. If it is added at the beginning of cooking, especially when frying onions, its aroma will be alleviated and health will weaken. This is due to the properties of allicin, a compound responsible for bactericidal and anti -inflammatory garlic, which easily breaks down at a high temperature.
If the dish requires longer heat treatment, it is a much better solution to add garlic only at the last stage of cooking. This practice works in the case of sauces, stews, soups or single -pot dishes, where teeth can be thrown a few minutes before the end of the process. Thanks to this, they maintain a clear taste and most of their nutritional values. Allicin is then less exposed to degradation, and the dish is gaining a characteristic garlic accent, which does not overwhelm the rest of the ingredients.
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An even more effective way to maintain the maximum health properties of garlic is its eating raw. Crooked or finely chopped teeth can be added directly to a ready dish, for example to, vinaigrette sauces, vegetable pastes or hummus. In this form, garlic is the most biologically active, but also much sharper in taste. It is also worth remembering that for allicin to be fully formed, garlic should first be crushed and wait about 10 minutes before consumption or heating.
One of the main reasons why garlic remains an inseparable element of many cuisines in the world is his The ability to intensify the taste. The sharp, slightly burning aromatic profile of this spice acts like a natural amplifier and can extract depth from even the simplest ingredients. It blends particularly well with fats, such as olive oil or butter, which perform the function of a flavor carrier, which explains its widespread use in Mediterranean or Middle Eastern cuisine. For this reason, garlic often becomes the base for sauces, marinades and stewed dishes, regardless of whether it comes to talking about vegetables, meat or seafood.
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No less important is its impact on health. Garlic contains numerous sulfur compounds that are released as a result crushing or chopping teeth. These compounds support the proper functioning of the cardiovascular system, reduce blood pressure and reduce LDL cholesterol. In addition, garlic has a strong antibacterial effect, which makes it a natural support in the fight against, especially in autumn and winter.
In traditional cuisine, this ingredient adds expressiveness to dishes such as Żurek, pea soup or bigosbut he also finds himself in modern plant dishes. It is a key component of hummus, pesto, as well as many vegan pastes, which gives depth and spicy without the use of animal products. Works as part of baked, grilled and fried dishes, giving them an intense aroma and character.
