Garlic is part of the onion family of plants and, like onions, is an ingredient in many curry recipes.
Garlic has a pungent spicy flavour that mellows in cooking.
The main part of the garlic plant is the bulb and there are lots of small segments in the bulb. These segments are called cloves. Curry recipes that use garlic usually tell you how many cloves of garlic to use. You take this number of cloves off the main bulb, peel away the thin tissue-like covering and you are left with the raw garlic. You either finely chop or crush the garlic to use in the recipe (there’s a special kitchen utensil, called a garlic crusher, that you use to crush garlic – the utensil looks a bit like a nut crusher). Most times you can chop up the garlic really finely if you don’t have a garlic crusher.
Often you will be putting garlic into a curry at the same time as you are cooking the onions or ginger. The three ingredients go together well.
As well as being great in cooking, garlic also has a lot of medicinal applications.
Garlic has been used to treat a wide variety of ailments such as high cholesterol, hypertension, cancer, blood sugar problems, the common cold and AIDS. You can search the internet if you want to find out more details.
Garlic is reasonably easy to grow and is readily available all around the world with China and India being the main producers.
No kitchen should be without a bulb or two of garlic.