Garlic has a strong flavor, depending on the amount it is used. Use just enough garlic to bring out the flavors of other ingredients, while larger quantities we use in foods where it dominates the flavor, like tzatziki.
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Garlic is known since antiquity for its taste and its beneficial properties. The ancient Greeks believed that garlic acted as an aphrodisiac, and from various sources we learn that Homer ate it raw with bread. The Egyptian Pharaohs gave garlic to slaves who built the pyramids to increase their strength and endurance.
Garlic contains alisini responsible for the characteristic flavor of garlic. An antimicrobial agent and in combination with vitamin C its activity is enhanced. Garlic contains vitamin A and selenium. It also contains calcium, iron, magnesium, manganese, phosphorus, potassium, zinc, vitamin B1, B2 and B3.
Garlic detoxifies the body and protects it from infection by enhancing the immune system. Lowers blood pressure and improves circulation. It may even prevent ulcers by preventing the growth of Helicobacter pylori.