Keisha Shakespeare-Blackmore, Staff Reporter
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.
- Recipe taken from 'Eat Caribbean' by Virginia Burke
