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Garlic-its origin is probably Kyrguz moors. This plant is called the King of all spices. The age of the cultivated form is more than 5000 years. The wild sorts could be found in Northern part of India, Afghanistan, the Mediterranean, Caucasus, Middle Asia, and Siberia in many districts of the European part of the country.
Botanical characteristics: garlic (sowing) Allium Sativum L. is a biennial herbaceous plant of the Onion family.
Its rich chemical composition gives garlic high medical qualities. There are considerable amount of glykozide aliin and other sulfur containing substances with bactspicide action. Garlic bulbs contain: carbohydrates, phytosterines, polysaccharide, inulin, minerals (salts, iodine, calcium, phosphorus, magnesium, microelements, organic acids, and Vitamins A, C, Bi, Di, PP.
Garlic enhances the resistance of the organism to catarrhal and other infectious disease, stimulates the appetite, improves digestion and heart performance, expands blood vessels, reduces sugar level in blood, supports the function of brain cell, has diuretic, light sudatory, antiscorbutic, antiseptic and pain relieving actions. Volatile production of garlic slows down the ferments of some tumors as a result it sharply declines the acclimation rate of latter.
Dried garlic is used in food industry as preservative, in pickling, in making different types of sauces (tomato, "Yujniy", "Lyubitelskiy", "Moskow", "Stoloviy", in combined recipes cooking fish frankfurters, sausages and baked carp. Garlic is also used as spice in making of the summer smoked, half smoked sausages, brawn, canned meat and galantines. Pickled garlic is a special type of spice, which is part of many spice blends and dressings.
In culinary garlic is added in salads, soups, sauces, meat, grits, vegetable, mushroom, fish, floury and egg plates, also in dishes of seafood, fowl byproducts. Garlic gives pickles, marinades the pleasant aroma and with that keeps the products from spoiling. Garlic leaves are added in salads in United Sates, Britain and some other countries. Leaves have more vitamin C (280 mg %) than bulb.
In order to preserve the medical effects of garlic and add food better taste qualities our company manufactures dried garlic using the special equipment. We offer the best quality garlic that will rapidly restore its primary volume and color, with that will not loose its organic qualities.
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