The bulbous root of garlic ( Allium Sativum), an onion-like herb of the Lily family, is one of the seasonings frequently used in preparing may Filipino and foreign dishes.
It is an indespensable ingredient in lumpia sariwa, paksiw, adobo, fried salted peanuts, pancit Milo, dinuguan and La Paz bachoy, and many other kitchen preparations. Chicharon, or pork rind, dipped in crushed garlic and salted vinegar is an enjoyable, crunchy snack.
Barrio grandma's place garlic clove,not a hit of ginger, inside a very small sachet and turn it into a pendant. Such pendant is worn by village babies and tykes. Some Europeans believe garlic is.supposed to drive of evil spirits. This belief is shared by certain tribes in mainland China, India, Laos and other places.
When eaten, this culinary ingredients emits a pungent and offensive odor which leads one to suspect garlic-eaters as having bad breath. Yet, when sauteed garlic reffuses an aromatic scent.
Despite it's smelly attribute, garlic has been tested and found to provide relief to a number of heart maladies. A Cologne University Professor, Hans Reuter, included his garlic experiments with proof that garlic helps remove cholesterol which accumulates in blood vessels of people who enjoy rich food. Garlic-eaters this help themselves reduce the risk of heart trouble, among them angina pectoris, coronary thrombosis, and stroke.
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