Did you know that the way you chop your garlic affects the taste and flavour of your food?
Recently, Chef Kunal Kapur shared a reel on Instagram where he mentioned how chopping garlic determines the taste level of garlic in the food.
Adding whole garlic to your dish will give you a weak flavour; crushed garlic gives a mild flavour; sliced ones give a medium flavour; chopped provides a strong flavour, and the paste gives the strongest flavour.
So, next time when you cook decide which flavour you want in your dish.
Boosting Immune System: Garlic is rich in antioxidants and compounds like allicin, which can help strengthen the immune system and reduce the risk of common illnesses like the cold and flu.
Lowering Blood Pressure: Studies suggest that garlic may help lower blood pressure levels, which can reduce the risk of heart disease and stroke.
Improving Heart Health: Garlic may have beneficial effects on cholesterol levels by lowering LDL cholesterol and increasing HDL cholesterol, thus reducing the risk of heart disease.
Antibacterial and Antiviral Properties: Garlic has natural antibacterial and antiviral properties, which can help fight off infections and promote overall health.
Anti-inflammatory Effects: Garlic contains compounds that have anti-inflammatory properties, which may help reduce inflammation in the body and alleviate symptoms of inflammatory conditions.
Also watch: This summer consume these spices in moderation to avoid digestive problems