Garlic (Lashuna, las(s)an, lassoon, lus(s)on)

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive and rakkyo. It is native to central Asia. Garlic is easy to grow and can be grown year-round in mild climates.

Garlic has been used throughout history for both culinary and medicinal purposes.
The garlic plant’s bulb is the most commonly used part of the plant.
The bulb is divided into numerous fleshy sections called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes.
Garlic is best bought whole, but also available in the form of granules (minced), powder or garlic salt.

Culinary uses :
Garlic is widely used around the world for its pungent flavour as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger.

Medicinal uses :
Garlic was used as a medicine and a charm in classical and medieval times.
Garlic has been used since ancient times for innumerable complaints and amongst the properties attributed to it is: diaphoretic, diuretic, expectorant and intestinally antispasmodic. Garlic is used to prevent certain types of cancer, including stomach and colon cancers. Garlic has been found to have antibacterial, antiviral, and antifungal activity.

Flavour :
Characteristic pungent, spicy flavour that mellows and sweetens considerably with cooking.

Other names :
Clown’s Treacle.
Poor Man’s Treacle

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