GARLIC GARDEN OF GOODNESS

[Guest guest]

GARLIC GARDEN OF GOODNESS - Know your Herbs and Spices

published: Thursday | April 6, 2006

Keisha Shakespeare-Blackmore, Staff Reporter

Jamaica Gleaner - Kingston,Jamaica

http://www.jamaica-gleaner.com/gleaner/20060406/cook/cook4.html

HERBS AND spices have been around for decades, and have been giving

meals the added flavour they need to be finger- licking good. This

week we continue our journey in the world of herbs and spices and

feature garlic the herb.

Garlic (Allium sativum)

Garlic, of all herbs, has the most distinct odour and taste. It is a

perennial plant in the family Alliaceae and Genus Allium, closely

related to the onion, shallot and leek.

According to some researchers, garlic was indigenous to the

Southwest of Siberia, then it spread to southern Europe where it has

become naturalised. And currently it is widely cultivated in the

Latin countries bordering on the Mediterranean.

Garlic has a powerful pungent or 'hot' flavour when raw, that

mellows considerably when cooked. Raw or cooked, garlic is noted for

its strong characteristic odour, and for giving those who eat it a

distinctive breath odour as well. Some cultures accept the odour of

garlic more than others. Northern European cuisines, for example,

use garlic only modestly and tend to cook it for long periods of

time to diminish its strength.

However, in the Jamaican society garlic is used in healthy portions

whether in rice and peas, chicken or garlic shrimp. It is in used in

almost all meats and fish dishes.

This herb is widely used in many forms of cooking for its strong

flavour, which is considered to enhance many other flavours.

Depending on the form of cooking and the desired result, the flavour

is either mellow or intense. It is often paired with onion and

tomato.

When it is crushed or finely chopped it yields allicin, a powerful

antibiotic and anti-fungal compound (phytoncide). It also contains

alliin, ajoene, enzymes, vitamin B, minerals, and flavonoids.

Some scientific research indicates that garlic have some health

benefits. In modern naturopathy, garlic is used as a treatment for

intestinal worms. Its cloves continue to be used by aficionados as a

remedy for infections (especially chest problems), digestive

disorders, and fungal infections such as thrush. They are claimed to

be an effective long-term remedy for cardiovascular problems

reducing excessive blood cholesterol levels, atherosclerosis, the

risk of thrombus, and hypertension but these claims are disputed, as

there has been no clinical trial that has demonstrated any such

benefits.

Also, garlic is alleged to help regulate blood sugar levels and so

can be helpful in late-onset diabetes, though people taking insulin

should not consume medicinal amounts of garlic without consulting a

physician. In such applications, garlic must be fresh and uncooked,

or the allicin will be lost.

Sources:wwwchem.uwimona.edu.jm:1

104/lectures/pimento.htmlen.wikipedia.org/wiki/Pimento,

www.encyclopedia.com

Ginger & Garlic Chicken with a Sweet Barbecue Sauce

3 1/2 lb. chicken, split open

and grilled

4 garlic cloves, crushed

For barbecue sauce:

1 1/4 cups tomato ketchup

2 tsp. honey

2 tsp. molasses (optional)

2 tbs. Pickapeppa sauce

1 tsp. hot mustard

Juice of one lime

1 tsp. hot pepper sauce

1 tsp. salt

Freshly ground black pepper

1/4 cup water

Watercress to garnish

2 " piece of fresh ginger root,

peeled and grated

METHOD

1. Make the sauce: Put the tomato ketchup, honey, molasses, sauce,

mustard, lime juice, pepper sauce, salt, pepper and water into a

sauce and bring to boil, stirring constantly. Cook for a couple of

minutes until all the ingredients are thoroughly combined.

Remove from the heat and set aside to cool.

2. Wash and dry the chicken and then, using a sharp knife, score the

chicken across the breast legs, thighs, making quite deep cuts to

allow the seasoning to penetrate into the flesh.

3. Mix the garlic and grated ginger together to make a paste and

spread it over the chicken, pressing it into the cuts in the skin.

Spoon over a quarter of the barbecue sauce and rub it well into the

skin. Cover and leave to marinate in the fridge overnight.

4. Preheat the oven to 180ºC.

Place the chicken in a roasting tin. Spoon the remaining barbecue

sauce over the chicken and place in the oven to roast for 1 1/4 to 1

1/2 hours, basting constantly.

5. Transfer to a serving platter, garnish with watercress and serve

immediately.