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A native of Europe and Central
Asia, garlic was well-known to ancient Egyptians way back
in 2600 BC. Along with onion, garlic was fed to thousands
of tired and famished workers engaged in the gruelling
task of building the great pyramid of Cheops. Garlic is
a hardy bulbous annual, with narrow flat leaves a pungent
and acid flavour and acknowledged medicinal value. Like
onion, the entire bulb ('cloves') is almost without odour
but, once cut or bruised, they produce an intensely strong
and characteristic odour. Garlic is used in vegetable,
meat and poultry dishes, especially in casserole,stew
and marinade. A favourite in Chinese cuisine, garlic is
fast becoming popular in Europe and USA. Garlic oil finds
use in ready made spice - mixes, pharmaceuticals and disinfectants.
Garlic is cultivated in most parts of India. some of the
internationally acclaimed varieties of Indian garlic are
'Poona', 'Nasik', 'Madurai', and 'Jamnagar'. Besides garlic
powder and dehydrated flakes, India also exports oil and
oleoresin with all constituents intact but without its
pungent odour. |
Botanical
Name: Allium sativum
Family Name:
Liliaceae
Commercial Parts:
Bulb
Flavour Characteristics:
Pungent, Sulfurous and strong odour
Usage Profile:
Foods, and Medicines
Commercial Part:
Bulb
Harvesting Season:
December to January |
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| Name in
international languages |
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Spanish:
Ajo
French:
Ail
German:
Knoblanch
Swedish:
Vitlok
Arabic:
Thum
Dutch:
Knoflook
Italian:
Agilio
Portuguese:
Alho
Russian:
Chesnok
Japanese:
Ninniku
Chinese:
Suan
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