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A widely popular flavoring in many types of cuisine, Allium sativum L. is predominant in the state of California today. This plant has its roots in ancient Egypt, where garlic was worshipped as a god. The bulb of this plant contains several cloves which are used in a variety of ways. Roasting the bulb whole, slicing individual cloves, and mincing the clove are all common practice in today
출처: www.theculinarypalette.com/Encyclopedia.htm
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You
출처: www.living-to-cook.com/Cookbook45ASP/cterms_list.a...
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Used to treat stomach ache, rheumatism. Relieves symptoms of rheumatoid arthritis. Acts as an anti-thrombotic and anti-inflammatory agent in humans; is an antibiotic in test tubes (kills salmonella and staph bacteria), and an anti-ulcer agent in animals. Red grapes: Antibacterial and antiviral in test tubes.
출처: wwwstaff.murdoch.edu.au/~tlamont/as/food_glossary....
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One of the most important seasonings and a wonderful cooked vegetable. Buy garlic loose and store at room temperature in a dark and dry spot. Gelatin A thickening agent that, when dissolved in hot water, thickens whatever food it's been added to. Gingerroot Gingerroot can be purchased fresh in most grocery stores. Simply break off the amount you need or a small chunk. Prepare by peeling and finely chopping. Store leftover gingerroot in a plastic bag in the refrigerator. ...
출처: www.crisco.com/basics/glossary.asp
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The pungent aroma of fresh garlic - Allium Sativum to use its scientific name - probably comes second only to ginger in its importance to Chinese cooking. Used in China since ancient times, it is particularly important to northern Chinese cooking, where harsh winters and a short growing season mean residents rely on members of the onion family (such as garlic and spring onions) to season their food. ...
출처: www.chinesefooddiy.com/glossary_EL.htm
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