Garlic

Garlic grows as a bulb or quorm of numerous cloves, each of which is encased in tissue-thin skin, which must be removed before use. Found in the tomb of Tutankhamun, garlic has been used since ancient times for its antibiotic powers and as a deterrent to cholesterol, as a blood purifier and as a digestive aid. Its strong and pervasive aroma diminishes with cooking, giving way to a gentler, sweet flavour. The flavour of the many garlic products available is inferior to that of fresh garlic, so it is compulsory for a good cook to chop, slice, crush and mince fresh cloves for the best results. Available: widely.