Garlic was already a popular foodstuff and medicine in Ancient Times and was even revered as a holy plant by the Egyptians. Today the bulb continues to enjoy great popularity, primarily as a spice. Garlic is especially common in Mediterranean cuisine and its typical flavour adds special zest to meat and vegetable dishes, sauces and soups.
Raw garlic, however, is very spicy and burns on the tongue. One reason for this is the high proportion of secondary plant substances it contains. The plant uses these to protect itself against enemies such as insects or worms. They are released when raw garlic is sliced or chewed. The intense heat the garlic is exposed to during cooking, however, removes these plant substances, which ensures that cooked garlic has a rather mild flavour.
The sulphur-containing secondary plant compounds also affect the aroma. This is released through the skin and the airways after consumption - as is clearly discernible for everyone in the near vicinity. During the Middle Ages it was even believed that an intense garlic smell could prevent such diseases as the bubonic plague or repel vampires and evil spirits. Today the bad breath that follows a meal of the "stinking rose" is considered unpleasant and unrefined. However, many of its aficionados consider this to be a minor side effect and a small price to pay for the tasty spice.
Tip: if, however, something is to be done to keep bad breath at bay, many garlic fans believe in chewing on parsley, lemon balm or coffee beans. However, there is no guarantee that the smell will be completely neutralised.
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