Gung ho on garlic

In an era of alternative medicine, garlic has transcended its ‘home remedy’ image, making its way into scientific laboratories around the world. Today, researchers are examining garlic and its 200-odd chemical components that are said to be beneficial for everything from heart disease to cancer.

HEALTH BENEFITS A member of the Lily family (cousin to chives, daffodils, onions and tulips), this pungent herb has been used by the Chinese since 3,000 BC to ward off disease.

Modern scientists have isolated a number of sulphur-containing compounds in garlic that have potential antibacterial effects. These compounds act on a whole range of germs, preventing their growth and reproduction. Garlic’s anti-viral properties can be traced to allicin, a sulphur compound produced when garlic is crushed, sliced or chewed.

“It’s important to know that allicin loses its curative properties the moment it is cooked and allicin sulphate oil gets oxidised fast,” says nutritionist Priya Ajmera. That is why it is difficult to obtain its curative properties via a capsule, powder or extract.

Since garlic has over 200 chemical components, no one knows which components have been included in a particular supplement and which haven’t; unless the label lists specific amounts of active ingredients such as allicin, sally cysteine, ajoene, diallyl sulfides or at least total sulphur content.

Garlic is most popularly recommended in fighting cholesterol and cancer because it stimulates the immune system to strengthen the body’s defences against cancer and inhibits the growth and spread of tumours, according to a study conducted at Loma Linda University, USA.

Whilst all researchers agree that the best way to consume garlic is in its raw form, there is some dispute on the number of cloves to be eaten per day. Some recommend as many as ten a day. But Stephen Fulder, PhD, in his book Garlic: Nature’s Original Remedy, says, “An appropriate standard dose of garlic is around three cloves a day. You cannot expect it to act otherwise.”

SELECTION AND STORAGE Garlic cloves are trapped in paper cases that need to be removed, but in Korea they often pick them young and keep the soft skins on during cooking. Koreans are also known for warming garlic slowly over several weeks resulting in black garlic, which has a mesmerising sweet and smoky flavour. When picked young it is called green garlic and looks similar to a spring onion.

“Garlic should be kept dry and stored at room temperature with the cloves attached to the bulb heads. As the bulbs are broken and removed, they will soon form sprouts, which are not harmful but can sometimes cause tummy upsets. Peeled cloves can be stored in oil for up to a week and if pickled in vinegar can be kept longer,” says Anjali Pathak, Chef and Founder of Flavour Diaries, a cooking studio and private events space in Mumbai.

Chef Mayank Khurana, Sous Chef, Trident — Bandra Kurla, Mumbai, prefers to bring out the real flavour of crushed garlic, by letting it rest before adding it to a dish. “The longer it is cooked, the less it will smell and the more subtle its flavour becomes. For a hint of flavour, it’s best to use milder varieties of garlic and use them early in the cooking.”

Garlicky Mustard Greens I love green veggies. Kale, spinach, broccoli, you name it, I love it! I like to add heavenly garlic to enhance their natural flavour.

Serves 4 Ingredients 1-tablespoon light olive oil or vegetable oil 1 teaspoon mustard seeds Good pinch of freshly ground black pepper teaspoon turmeric powder onion, finely sliced 1 chilli, finely sliced 3 fat cloves of garlic, finely sliced 1 tomato, roughly chopped 1-teaspoon cumin powder 400 gm greens, I like spinach, rocket and kale, all washed thoroughly and roughly chopped Pinch of salt, to taste Juice of lemon, to taste (optional)

Method Gently heat the oil in a large pan and add the mustard seeds, black pepper and turmeric powder. Once the mustard starts popping add onions, stir well and allow to cook for a few minutes until the onions soften. Stir in the chilli and garlic and fry for 1 minute before stirring in the tomatoes and cumin powder. Sprinkle with a little water and stir well. After a few minutes add the greens and a good pinch of salt. Stir well and sauté for 2 minutes until the greens have wilted. Taste and adjust the seasoning with salt and a little lemon juice (if using).

Caraway Roasted Aubergines Aubergines have a wonderful texture when roasted and they soak up the lovely spice flavours in this recipe. Caraway seeds are available at all major supermarkets but you can use cumin seeds if you can’t find them. Caraway has the flavour of cumin and thyme all rolled in one.

Serves 4 Ingredients 2 large aubergines, cut lengthwise into thick slices 2 tablespoons olive oil teaspoon turmeric powder teaspoon caraway seeds teaspoon black pepper, coarsely crushed Sea salt, to taste 1 large red chilli 4 cloves garlic, in their skins 1 tablespoon fresh coriander, roughly chopped lemon, cut into wedges

Method Preheat the oven to 200°C/400°F/gas 6. Cut the aubergine slices in a criss-cross pattern on one side. Lay them on a greased baking tray. Drizzle over most of the olive oil and sprinkle over the turmeric powder, caraway seeds and black pepper. Sprinkle over some sea salt. Slit the chilli down the middle and carefully remove the seeds, or you can leave them in if you like your dishes hot. In the corner of the baking tray put the chilli and garlic cloves and drizzle over the rest of the olive oil. Roast in the oven for 35-45 minutes until they are soft and golden brown. Slice the roasted chilli and remove the skins of the roasted garlic. Sprinkle over the aubergines with some fresh coriander and serve with a wedge of lemon.