Everyone who cooks knows this moment. Fry the onion, add garlic and the kitchen turns into a place that attracts all household members. This scent is a promise of something delicious. But garlic is much more than just flavor. It is a vegetable that heals, strengthens and protects the body against diseases. The problem is that you will find different types of this product on the market – from Polish, naturally ripened in the sun, to Chinese, which has traveled thousands of kilometers. How to tell them apart? And why should you even care? It’s time for an honest conversation about what’s really on your stove.
What’s hidden in these little white teeth? More than you might imagine. Allicin – a sulfur compound responsible for their characteristic smell – has bactericidal and antiviral properties. To natural antibioticwhich supports the fight against infections.
Garlic is a treasure trove B vitamins, vitamin C and minerals such as selenium, manganese and potassium. It provides substances that strengthen immunity and stabilize blood pressure. Research shows that his regular consumption lowers the level of bad cholesterol, blood sugar and reduces the risk of heart disease. The antioxidants hidden in it slow down the aging process of cells, and sulfur compounds help detoxify the body.
Eating one clove of garlic every day? It’s really not much, but the benefits of this ritual are huge. This plant has anti-inflammatory properties, aids digestion, and may even improve bone density. It is not without reason that for centuries it has been considered a golden remedy for most diseases.
At first glance, they look similar. White heads, dry husk, promising aroma. However, the differences are fundamental. How to distinguish Polish garlic from Chinese garlicto make sure what goes into your cart? First of all, pay attention to root – Polish has it always visible, often truncated, but clear. And Chinese? It has been completely removed to hide the aging of the product. Polish garlic bulbs are smaller, have an irregular shape and have slightly purple or cream-colored skin. The Chinese one, on the other hand, is larger, perfectly white, and even sterile in appearance. What about the scale? In Polish it crumbles easily, in Chinese it is as hard as armor. Taste is another clue – our garlic has an intense, pungent aroma, while Chinese garlic has a milder, sometimes even bland aroma. Why is it important? Polish garlic ripens naturally, without any additional measures. Chinese is sometimes chemically bleached and preserved, all in order to survive the long journey.
Garlic in the kitchen
Do you have fresh garlic and wonder what to do with it? The possibilities are almost endless. Garlic in the kitchen it is the foundation of flavors – from simple pastes to sophisticated sauces. Let’s start with a classic that never disappoints, i.e garlic butter. Crush, add four cloves of crushed garlic, a pinch of salt and chopped parsley. Mix, put in a jar and keep in the fridge. Spread it on grilled meat, oven-baked vegetables or plain bread – the effect is always impressive.
Garlic paste it’s a hit in Mediterranean cuisine. Mix eight cloves of garlic with olive oil, lemon juice, a pinch of salt and tahini. You will obtain a smooth mass perfect for use as a dip for vegetables or a base for hummus. What else should you add garlic to in the kitchen? Wherever you need depth of flavor. Makaron garlic and oil is a dish with five ingredients – spaghetti, garlic, olive oil, chili and parsley – and it tastes like in the best Italian restaurant. Fry the garlic slices in olive oil until fragrant, add chili flakes, add cooked pasta, season and sprinkle with parsley.
Roasted garlic it’s a revelation for those who don’t like its spiciness. Cut off the tip of the whole head, drizzle with olive oil, wrap in aluminum foil and bake for 45 minutes at one hundred and eighty degrees. The teeth will become creamy, sweet and delicate. Squeeze them onto toast with goat cheese or add them to mashed potatoes. Another idea is to do – a double boost of health for immunity guaranteed.
Sources: guster.pl, salaterka.pl, akademiasmaku.pl
