Description
Thailand Organic Series
🚚 The Fastest Delivery Time : It takes 2-7 days.
🐝 Supplier / Place Of Origin：Thailand Organic Series / Mae Chaem, Thailand
🔖 Certification： The Ministry of Agriculture and Cooperatives Organic Certification TAS9000,
Thailand Organic Agriculture Certification (ACT) [pending confirmation]
🌱 Producer Introduction：
The local producer of over 50 kinds of organically grown premium products which is certified by Thai's government.
These fruits are grown in an area of 100 rais and include a large variety of products. Some fruits are organic certified, some grown organically and others grown with conventional means. Fruits are seasonal and therefore not available throughout the year with the exception of citrus, bananas and papaya which have a longer seasonality.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Allium sativum L.
Chinese Name：蒜頭 | 大蒜
Other Names：Garlic
Product Description：Bulbs of perennial herbs, spherical or oblate, with several layers of gray-white or lavender membranous outer skin, usually with several small bulbs inside. Pungent in taste, warm in nature, warms the spleen and stomach, poisonous. It is mainly used to treat food stagnation, abdominal cold pain, edema and fullness, and has the effect of sterilization and detoxification for ringworm sores and snake and insect bites. Garlic contains a variety of vitamins and trace elements (iron, zinc, copper, magnesium), as well as the amino acid of alliin and the natural enzyme of alliinase. The interaction can produce alliin, which plays an important role in health care. Role. Garlic can also prevent diseases and exercise, and is often hailed as a natural antibiotic by people.
It originated in Uzbekistan in central Asia, and was later introduced to countries such as West Asia and the Mediterranean Sea. Currently, garlic is also grown in Europe. Garlic has a cultivation history of more than 5,000 years, and both ancient Egyptians and ancient Greeks ate garlic for healing and health care. According to ancient records, garlic was introduced into China during the Western Han Dynasty and developed into many varieties throughout China. At present, Sichuan, Xinjiang, Jiangsu, Fujian, Taiwan and other places are mostly planted, and the main producing areas are Shandong and Henan.
Variety：According to the size and color of the garlic cloves, there are: (1) large garlic cloves (larger garlic cloves are suitable for growing garlic, with a spicier taste and higher yield); (2) small garlic cloves (smaller garlic cloves are suitable for cultivating garlic seedlings);
(3) White garlic (lighter taste, lower oil content); (4) Red garlic (more spicy taste, higher oil content, lower yield); (5) Black garlic (white garlic after fermentation Garlic, high concentration of allicin);
(6) Solitary garlic (not divided into cloves, only composed of a single clove, less yield, more pungent, and higher in oil content.)
Supply Season：Garlic seedlings (plants with mature garlic but not bulbs) generally mature from November to March). The bulb part matures later, and is generally excavated when the leaves are withered from April to May. Because garlic will appear dormant after harvesting, it can be stored for nine months if stored properly. Hong Kong is available all year round.
Storage Method：Placed in a dry and ventilated place, too much humidity will accelerate the germination of garlic. No need to refrigerate for storage. In summer, special attention should be paid to moth-eaten problems.
If you buy a head of garlic, if you don’t want to use it all at once, break it open, pull out the stem in the middle, and store it in individual petals. The garlic will not germinate easily and will be more resistant to storage.
#Should Be / Avoided：
Pros: Western medical research indicates that garlic can significantly reduce cholesterol and blood pressure, and improve the ability of anti-coagulation, thereby promoting cardiovascular health.
Taboo: People with yin deficiency and fire are not allowed to eat. Allicin in garlic has a stimulating effect on the stomach, and people with gastrointestinal diseases should not eat it. Chinese medicine believes that garlic is a hot medicine, and excessive consumption will cause fire, resulting in deficiency of liver yin and kidney yin. Excessive consumption of garlic for a long time can damage eyesight. The organic acids and allicin in honey will produce substances that irritate the stomach.
*Edible Compatibility：
Affordable: Lean pork can promote blood circulation, quickly eliminate physical fatigue, and enhance physical fitness. Phase gram: Consumption with western medicine may affect the efficacy of western medicine. Because garlic can temporarily promote liver metabolism, speed up the decomposition rate of drugs, and indirectly affect the concentration of drugs in the blood, resulting in a decrease in drug efficacy. Not suitable for consumption with honey, jujube, bayberry, pheasant, Rehmannia glutinosa, Polygonum multiflorum, etc.
Cooking Skills：Due to its strong smell, garlic is often used as a seasoning. Garlic is generally diced and added to main dishes or thoroughly crushed into minced garlic. Allicin is not naturally present in garlic, and must be produced by the chemical action of alliin and alliinase through the chopping process. After allicin is formed, its potency will decline due to oxidation, so minced garlic should be used as soon as possible. Allicin will decompose quickly when exposed to high heat, so it is recommended to add garlic only when the food is nearly cooked. Allicin is also not resistant to alkaline environments, so garlic is also pickled in vinegar.
Notes：Raw garlic is more irritating to the stomach, so it is recommended not to eat it raw. Germinated garlic will reduce its therapeutic effect. And recent animal studies have found that garlic may help with weight control.
The bad breath caused by eating garlic is derived from propylene sulfide, a volatile sulfide in garlic. Chewing gum or gargling with strong tea usually resolves the problem. If the situation does not improve, you can drink a glass of milk. The chemical reaction between milk and garlic can completely relieve the garlic smell.
Please note that as garlic is transported by air to Hong Kong, it is prone to temperature changes, and there may be opportunities for sprouts, if any, please do not discard them. Maybe his value to you is not what you think.
This is because the garlic heads bought in the general market may be sprinkled with germination inhibitors, but our suppliers do not use such things. You may think that garlic is the same as potatoes, you can’t eat it after sprouting, but in fact, after sprouting, garlic will not produce toxic substances. On the contrary, after garlic sprouting, it will become more nutritious. During germination, plants produce various phytoalexins for self-defense. Most phytoalexins are poisonous to microorganisms and insects, but beneficial to humans. So, except for plants like potatoes that release toxic chemicals when they germinate, eating sprouted garlic will not affect your health. Not only that, the Korean scientist Kim Joong-sun’s team found that the antioxidants contained in garlic will increase significantly after sprouting.
According to Chinese medicine and traditional remedies, it is useful. On the contrary, when garlic sprouts, it will become more nutritious. Plants during germination produce various phytoalexins for self-defense. Most phytoalexins are toxic to microorganisms and insects, but beneficial to humans.
Left sprouts = no food? Garlic with left sprouts is healthier!
Many people have heard that eating raw garlic and black garlic is good for your health, but do you know that even sprouted garlic is a good food with rich nutritional value?
Garlic has always been a very popular ingredient, whether it is eaten alone or made into minced garlic as an ingredient, it is very delicious. The natural antibiotic contained in garlic, allicin (Allicin), has antibacterial and anti-inflammatory effects, and can help reduce cholesterol, blood pressure and the risk of heart disease. Raw garlic and cooked garlic have different effects. Eating raw garlic can improve immunity and reduce the risk of certain cancers, while eating cooked garlic can lower cholesterol and keep blood thin. It can treat cough and bronchitis. effect.
In order to prolong the shelf life, the manufacturer will use a germination inhibitor MH (Maleic hydrazide). Due to its extremely small amount, it can be said to be safe for humans, but it may also cause one of the reasons for human infertility. But also refer to these Nature Medicine journals for information:
Cytotoxic effect of maleic hydrazide
Reduced fertility in rats in some cases.
Carcinogenicity of the herbicide maleic hydrazide (Journal of Nature Medicine)
Carcinogenicity of the Herbicide Maleic Hydrazide
Local “Exceptionally high” incidence of sarcomas9. In other experiments, a total of 260 mg of maleic hydrazide in peanut oil was injected subcutaneously over 65 weeks7, and three of six rats developed three localized sarcomas, one of which was associated with liver cancer. It was concluded that the herbicide was significantly carcinogenic10.
PRE-HARVEST TREATMENT FOR SPROUTING INHIBITION AND STORAGE TEMPERATURE FOR GARLIC (ALLIUM SATIVUM L.)
References:
Day Day Cook - Send left sprouts = don't eat well? Garlic with left sprouts is healthier!
Nature Medicine Journal - Carcinogenicity of the herbicide maleic hydrazide
Dish：Stir-fried vegetables with minced garlic, prawns with minced garlic, minced garlic, etc.
Suggested Eating Method：
If the dry garlic is shattered with the back of the kitchen knife, it can easily peel its skin, and then it can be easily mounted. Garlic can be eaten raw or mash or fried or chopped for cold dishes. The taste of raw and dry garlic will be spicy and exciting, while garlic with moisture is much more milder. Do not make the garlic when cooking, otherwise the taste will become bitter and spicy. Garlic is applied to almost all salty dishes, and it is also suitable for combining with most vanilla and spices. Cooking the entire garlic will have a flavor of cherry, if it is cut and cooked, it will taste more frustrated.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (I will have organic farms). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals, sand and dust.
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
