GARLIC

Garlic has the Latin name Allium sativum Linn. Word all means odor and sativum means cultivated. Local name: garlic (Malay), lasun (Aceh), dasun (Minangkabau), lasuna (Batak), handak onions, bacong landak (Lampung), onions (Java), bodas onions (Sunda), babang pole (Madura), kasuna (Bali), kasihong onions (Dayak), lasuna kebo (Makassar), lasuna pute (Bugis), pia mapoti (Gorontalo) bawa bodudo (Ternate), incuna (Nusa Tenggara), kalfeo foleu (East).

These plants come from mainland Asia and is grown in Indonesia, is a bulbous herb plant cloves layered or tiered. Garlic grows cluster and stand up to a height of 30-75 cm. Having a pseudo-stem is formed from the stem-leaf midrib. Leaves resemble the shape of a ribbon, flattened and elongated. Each bulb consists of a number of child onion (cloves) and every clove wrapped in a thin white skin. Root consists of fibers of small amounts to many. There are varieties of garlic that produce flowers, but some are not. Small flowers, the color pink.

Every 100 grams of garlic bulbs containing 4.5 grams of protein, 0.20 grams of fat, 23.10 grams of carbohydrate, 0.22 mg vitamin B1, 15 mg of vitamin C, 95 calories of calories, 134 mg of phosphorus, 42 mg calcium, 1 mg of iron, and 71 grams of water. Garlic also contains the active substance awcin, awn, enzymes alinase, germanium, sativine, sinistrine, selenium, scordini, nicotonic acid.

The mineral content contained in garlic, such as selenium and several enzymes such as allinase, peroxidase, myrosinase, and others. Of the various contents contained in garlic, which is the highest sulfur content of other minerals. The sulfur compounds of garlic gives a lot of drug efficacy is also responsible for the pungent smell produced this spice. The smell of garlic is formed by the action of the allinase enzyme on alliin sulfur compounds. This enzyme is inactivated by heat, so when you cook garlic, aroma produced not as strong as the smell of raw garlic.

Usage As Spices

Garlic including the type of seasoning that comes from the tubers. Are the main ingredients in the kitchen Asia. Garlic gives savory flavor in dishes with a strong aroma. For stir-fry dishes, crushed, finely chopped or coarsely chopped. For the marinade, use grated garlic or garlic powder. For topping the dish fry, use slices of fried garlic.