Garlic is a perennial herbaceous plant that came to us from Central Asia. Garlic spice is a popular additive to dishes, obtained from the fruits of the plant that are dried and ground into powder. Interesting fact: in many countries the plant has cultural significance – it was used to ward off evil spirits. This use is associated with the rich aroma of the plant and its spices. Taste and aroma characteristics The plant is characterized by a pronounced taste and aroma with notes of spice and pungency. The spice can be granulated or powdered; in any case, only the natural notes of the fruit are felt in the taste, without foreign impurities. Garlic has a persistent odor that overpowers other aromas. Parsley becomes the catalyst for the garlic aroma. Garlic flavor goes well with hot ground peppers, freshly dried herbs and dried spices like basil, thyme, etc. The spice behaves well as an independent additive and as part of seasonings. Application and beneficial properties Dried garlic is used in first and second courses, as well as for preparing snacks. The addition is popular when preparing homemade sausages, which are subsequently thermally treated (fried or boiled). Garlic has a number of beneficial properties: Antibacterial action. Increased appetite. Antihelminthic and antimicrobial effect. Increased secretion of the stomach, intestines and liver. Garlic is considered a natural broad-spectrum antibiotic. Storing dried garlic The spice does not change its taste for up to 24 months. Garlic should be stored in a dark and dry place. Contact with direct sunlight reduces the expressiveness of the taste. Our bags with a Zip-lock lock are perfect for maintaining tightness.
