Garlic is one of the most popular spices in the entire world. It has a strong characteristic odour, generally marketed in its fresh form. Naturally, it has got a pungent smell that gets vanished when cooked. Its origin is from central Asia and been cultivated in many nations including European, American and African continents. It was as is still used extensively from India to East Asia. It belongs to lily family whose leaves are about 15 – 30 cm. The part of the plant which is consumed is the greenish-white blooms that are also often mixed with the tiny bulbils. The bulbs or garlic are closely packed and are dried in sunlight before selling. It’s rich in sulphur compounds.
Aroma and flavour of garlic is used for medicinal purposes, as flavouring agents and are also used as strong superstitious belief for centuries. Garlic is used in squeezed, raw and even as oil. It’s mostly used as Mediterranean sauces for many dishes. In Northern Vietnam, Freshly grated garlic is served in soups and spring rolls. Raw garlic may also be used as pickles with vinegar or vegetable or olive oil. However more commonly, it is fried or cooked. It is an herb that is used in Ayurveda, Chinese Medicine and Traditionally in European Medicine for centuries. It is generally prescribed for skin diseases and also stimulates milk production in pregnant women.