Dried garlic flakes, garlic peels, Other edible, dry garlic slices, (Allium Sativum). ID: 419-41

It belongs to the Leiridae family and is native to Europe and Egypt.

It is a Mediterranean plant, quite common in Greece where we find it everywhere under the name garlic.

The available data reveal that garlic has been used for about 5,000 years, while it has been used in China for 3,000 years in the field of medicine. Historically, garlic has been used around the world to treat a variety of ailments,

Garlic originates from Central Asia. Although Girlow, California is considered the capital of garlic, China is the largest producer of garlic in the world.

The ancient Greeks and Romans attached great importance to garlic for its healthy benefits.

Cooking:

Garlic is the closest relative of onion and leek.

You may think garlic is something of a spice, but it is actually a vegetable.

Of course chefs use it more to flavor their food and can easily turn a simple meal into something very tasty and healthy.

Garlic appears in many international cuisines, from Asian sauces to Italian pasta and the classic French agioli sauce.

In the kitchen we use garlic in tzatziki and garlic (the most famous Greek dip), in garlic skordi (garlic vinegar), in garlic yogurt and in agioli (the garlic French mayonnaise of bougainvillea).

Season all -almost- grilled and cooked meats and poultry, our lard, all kinds of sauces, pesto, salad dressings, soutzoukaki, imam bildi, lentils, shrimp and almost all seafood and goes well with cod, but also with fish in general.

It also goes well with seafood sauces, deliciously transforms a simple tomato sauce, goes into marinades, grilled meat and casserole, potatoes and vegetables and as for garlic bread and bruschettas words are useless .

Therapeutic:

Garlic has been used for many years as a means of treating various diseases, while recently it has been found to reduce the incidence of cardiovascular diseases and tumors, and has a strong antimicrobial action. The main substances contained in garlic are allin and allinase. These two substances are found in garlic separately and are not linked to each other. When the garlic clove is broken, these two substances combine to form allicin.

Allicin is the substance that gives garlic its characteristic smell and taste. For this reason it is necessary to crush the garlic before adding it to food, in order to release the active allicin.

There are over 33 active sulfides in garlic. In the human body, allicin is converted to sulfonic acid. It is the fastest carrier that destroys free radicals.

In addition, studies have shown that garlic has anti-cancer properties.

Garlic lowers cholesterol levels, shows significant reduction in total cholesterol, LDL cholesterol and triglyceride levels in 8 to 12 weeks.

Has significant antihypertensive effect and lowers blood pressure values.

Increased consumption of garlic reduces the risk of cancer of the stomach and colon (large intestine),

It is considered a key element of the Mediterranean diet, combined with low rates of cardiovascular disease. Garlic protects blood vessels and the heart.

Strengthens the immune system and is used against acute bronchitis, common colds and flu.

It is disinfectant, digestive, cleanses the blood, anti-inflammatory, fights intestinal parasites, prevents arteriosclerosis and narrowing of blood vessels and is anti-diabetic.

It is antiseptic, bacteriostatic, bactericidal and antibiotic.

Internally it is healing and analgesic.

Dissolves swellings, abscesses, cysts, helps with scabies, insect bites, neuralgia, rheumatism and arthritis.

By rubbing, it can neutralize moles, calluses and warts.

Garlic can be a great ally in trying to lose a few pounds.

Many ancient peoples used garlic as an aphrodisiac. In fact, many men ate it before making love to their wives, while even Aristotle has made a relative reference to the subject. The reason that garlic has this property is that it helps in blood circulation.

Side effects:

It is not suitable for breastfeeding women and should not be taken by those who suffer from hypersecretory indigestion.

Patients taking anticoagulants should be careful when consuming garlic, as it has anticoagulant properties.