Garlic/Belluli(Kannada)/Poondu(Tamil)/Ullipayilu(Telugu)/Lasun(Hindi)
Garlic is a hardy bulbous perennial of the lily family, with narrow flat leaves. It has an attractive flavour and acknowledged medicinal value. It is one of the 'trinity' of flavours along with ginger and onion in Indian cuisines.
Garlic acts as a flavouring agent in variety of dishes. In Pickles it acts as a preservative-flavourant. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. Garlic oil are used in ready-made spice-mixes, pharmaceuticals and disinfectants.
Garlic help to purify the blood and lower blood pressure. It also aid digestion, lower cholesterol and prevent flatulence. It is considered as a cure for heart ailments. It improves hair growth.
Garlic acts as a flavouring agent in variety of dishes. In Pickles it acts as a preservative-flavourant. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. Garlic oil are used in ready-made spice-mixes, pharmaceuticals and disinfectants.
Garlic help to purify the blood and lower blood pressure. It also aid digestion, lower cholesterol and prevent flatulence. It is considered as a cure for heart ailments. It improves hair growth.
Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer.Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic.
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