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Garlic

Garlic

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Garlic is a plant in the Allium (onion) family. While garlic is a common ingredient in every kitchen, throughout ancient history, the main use of garlic was for its health and medicinal properties.

It is a popular ingredient in cooking due to its strong smell and delicious taste.

It complements most savory dishes- curries, soups and sauces. The strong taste of garlic can also add a punch to otherwise bland recipes.

Some benefits of garlic are credited to the presence of the sulphur-containing compound, Allicin, found in fresh, crushed or chewed garlic, due to which it has anti-bacterial and anti-fungal properties.
Builds the immunity against common cold
Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese.
Helping keep the digestive system clean by flushing out toxins.
Prevents heart ailments by clearing up blocked arteries.

Its use was well documented by many major civilizations, including the Egyptians, Babylonians, Greeks, Romans and Chinese.

“Let food be thy medicine, and medicine be thy food." Those are famous words from the ancient Greek physician Hippocrates. He actually used to prescribe garlic to treat a variety of medical conditions.