General
Garlic is a very common vegetable, mostly used in the Mediterranean cooking. It has a strong flavor and is slightly spicy, specially when eaten raw. It holds several beneficial properties for our organism since it is antioxidant, anti-inflammatory, anticoagulant, and also helps alleviate some of the flu symptoms.
Nutritional information
Granulated garlic, without roots or skin reduces cholesterol, regulates blood pressure, has anticoagulant functions, as well as anti-inflammatory and antioxidant properties. Garlic is also a natural diuretic, which allows the body to eliminate the excess liquid.
Its sulfurous components and anti-thrombotic properties make it the best natural treatment against circulation disorders.
Garlic consumption also prevents atherosclerosis, heart-attacks, hypertension and other vascular conditions; strengthens the immune system and protects the organism against diseases.
Direct uses and industrial applications
Granulated garlic can be simply used as a food condiment, combining it with meat, fish and vegetables, resulting in a very well seasoned meal. It can also be used in soups, sauces or salads.
Mediterranean cooking, mostly Spain, Italy and Greece, include granulated garlic in their traditional plates, but also does China and Central and South America.
Frequently asked questions
What's the difference between granulated and powdered garlic? The main difference is that garlic powder has a finer consistency and its texture is similar to corn flour, whilst granulated garlic bits are thicker than the powder.
How to hydrate granulated garlic? Adding 1 tablespoon of hot water at a time until covering the granulated garlic so that it hydrates properly. Add a pinch of salt, half a tablespoon of white vinegar and 4 tablespoons of oil and you'll have the perfect seasoning for any type of food!
What properties does garlic powder have? Aside from the excellent flavor it brings to any meal, garlic powder provides an endless amount of benefits to our organism. It helps to treat infections, regulates arterial pressure and cholesterol, it is an ideal anticoagulant and possesses anti-oxidant and anti-inflammatory qualities.
Which people should not consume garlic? It is contraindicated in hypersensitive people. It should be used carefully in cases of coagulation disorders, given that it can promote the appearance of bleeding.
Related products and ideas
Some plates where garlic is used as the main ingredient are Gazpacho, Alioli sauce, the Spanish Garlic Soup, the Greek Salsiki.
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