Garlic

It's a small plant with a pungent flavor that's used to add zest to food. Part of the onion family, which also includes shallots, leeks, and chives, garlic is recognized by its distinctive smell and taste. Garlic grows underground in the form of a bulb.

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This bulb is encased in a papery skin and is made up of smaller sections called cloves. Each clove is also wrapped in its own papery layer. When you use garlic in cooking, you typically peel these layers away and use the soft, edible part of the clove inside.

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Preparing garlic usually involves separating the cloves from the bulb, peeling them, and then mincing, slicing, or crushing them with a garlic press. The way you prepare garlic can affect the intensity of its flavor in a dish.

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When chopped, crushed, or minced, raw garlic adds a strong, sharp flavor to dishes like salads, dressings, and sauces. Cooking garlic mellows its flavor, bringing out its sweetness. It can be roasted whole, sautéed, simmered in soups and stews, or used in marinades.

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Garlic is not just known for its culinary uses but also for its health benefits. It's been used to help reduce blood pressure, improve cholesterol levels, and strengthen the immune system, thanks to its antioxidant properties and compounds like allicin, which is released when garlic is crushed or chopped.

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It has a rich history, dating back thousands of years, and has been used in various cultures not just for cooking but for medicinal and even ritualistic purposes. It's a staple ingredient in Italian, Asian, Middle Eastern, and many other cuisines, celebrated for its ability to enhance the flavor of dishes without overpowering them when used appropriately.

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