Garlic

Garlic is one of my favourite ingredients. Whether used in huge quantities in a curry or stir-fry, squished out of its skin from a bulb that’s been roasted in the oven, rubbed raw all over a tomato bruschetta or simply mashed generously into mayonnaise, I love it.

This spice is cultivated all over the world, but China is the largest producer. It is still regarded as having excellent medicinal purposes such as reducing cholesterol and high blood pressure or fighting off colds with its antibacterial properties. Due to its wonderful pungent flavour, garlic is even considered, by some religions like the Jains, to be a stimulant, which warms the body thus increasing ones desires, and is avoided altogether.