Garlic is an old spice with a history of several thousand years. It is made from a bulbous plant and was used for medicinal purposes, religious procedures, and as a spice in various cuisines. In central Asia and North-eastern Iran, garlic is a common seasoning and is native to their origins. Even some of the documents and findings suggest that garlic was used even 5,000 years ago. Authentic garlic can be purchased anywhere from Asian supermarkets.
The largest supply of garlic is produced by China, as more than 80% of the garlic’s world supply is controlled by them. Around 22.3 Million tonnes of garlic is produced in China. India comes in at second with 1.7 million tonnes of garlic in export, followed up by Bangladesh at 0.5 million tonnes. Health Properties of Garlic
Garlic used for Religious and Spiritual purposes In old folklore, this age-old spice has been regarded as a natural force of good and evil. In Europe, garlic was used for protection or White Magic. It was also believed as a powerful substance that worked against werewolves, vampires, and demons. They used to rub garlic on windows, gang them by the chimney, and other things to protect again the vampires. Some tasty and medicinal garlic recipes
Different regions where garlic is used: It is an important component of many regions, such as eastern Asia, South Asia, Southeast Asia, southern Europe, northern Africa, and some parts of Latin America. Oils can also be flavored with garlic cloves, and the infuse oils are used to season vegetables, meats, bread, pasta, fish and so much more. In the east and southeast Asia, chili oil with garlic is a popular dipping sauce, especially for meat and seafood. Vietnam chili garlic sauce called Tuong ot toi Viet Nam is a very popular dip across Asia and North America. Garlic is an essential ingredient in Middle Eastern and Arabic cooking. Traditionally, garlic is often crushed together with olive oil, with additional ingredients such as salt to make a middle eastern garlic sauce known as Toum. Lightly Smoked garlic is commonly used in European and British cuisines, used particularly in sops, stews, and stuffing the poultry. And at last, in some cuisines, the young bulbs are often picked for 3 to 6 weeks in a mixture that is made of sugar, spices, and added salt. It is a type of serving that is served with dumplings in northern China that is a festive dish that is made on the occasion of Chinese New Year.
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