「Fun, Yummy, healthy！」It is areUspicy to convey the charm of spices.
Today is the story of garlic.
Origin of ginger is throughout Asia. I am raised much in Japan, too. Around the early summer, white flowers that are light purplish are blooming. As it is used in Japanese, Chinese, Western food and cuisines of all genres, was familiar food ingredients, rather it was spice? I think so.
Well, although it’s efficacy,
- Taste: pungent, bitter, sweet, astringent, sweet (surprising because all taste except acidity is contained)
- Function: Warm body
- Work: Fatigue restoration, appetite promotion, antibacterial action, prevention of infectious diseases
- VIPAKA (taste after digestion): pungent
- VPK analysis: lower Vata and Kapha
When you take energy when you do not get well, it is physical strength, energy power up.
Garlic has been used since ancient Egyptian times and it is spice that was useful as a stamina source for workers in pyramid construction. Even in modern times, it is used for nourishing tonic drinks and supplements.
How to use Indian curry garlic. It is surprising! What?
The incense peculiar to garlic is the most fragrant incense in its raw condition, so its incense is quite relieved by cooking, so if you cook it as curry it will not come at all. Others are garlic fried rice and tomato soup, it is tasty.
Speaking of curry, I ate a cheap curry at a cafeteria for the first time in half a year tonight …
It was not Indian curry because it was not recognized as curry, but it was never unpleasant, but the gastrointestinal does not get warm, it does not sweat, aftertaste also gets thirst very much afterwards> Even though I did not eat dry curry. I thought that Japanese curry should be about once a year.