The rich value trapped in the rigid cream-white cloves of garlic has carried the legacy of the most dynamic food spice in terms of nutritional and medicinal value for hundreds of years.
When it’s not lifting the aroma of your food delights, it is relieving you of the discomfort of the cold/flu. When it’s not arresting your muscle’s inflammation, it is calming down a toothache.
And thanks to the good proteins’ presence, it is a perfect vaccine for patients suffering from conditions that put them at the risk of a heart attack. However, not every day is Christmas.
You can attest that now and then, there will be factors that could prompt you to either limit your usage of garlic or prompt you to seek alternatives.
For instance, the unpredictable inflation of food prices may catch you off guard and render you opting out. One day, your go-to spice’s prices might be affected by the changes in prices; the next day, it has entirely vanished from the market.
If your digestive system is reactive to the harsh factor of an agent called fluctan, found in garlic, you may also have to forego garlic as an ingredient. What then if you do not want your favorite ingredient excluded from your delicacy?
Thankfully, the market is well-armed with a variety of ingredients that could very well fit into the role of garlic. Researchers have found properties for garlic cloves in Garlic Chives, Commercial Garlic Oil, your ordinary onion.
Garlic has a specific unmatched mellow taste that you want to retain. Gladly, the market offers the perfect hack in the form of commercial Garlic Oil. Crush your clove, then soak it immediately in garlic oil for not less than ten minutes, then retrieve the crushed garlic pieces, making sure to drain every drop-off, and there!
Your oily liquid dissolves and retains all the good qualities of the natural garlic clove, leaving out the stubborn fructans agent responsible for all the garlic-related discomfort in your bowel.
Just like garlic cloves, garlic oil does not only serve as a food flavor but also for a variety of purposes:
- To nourish your hair-Most users of garlic oil, particularly women, have reported satisfactory results after trying it on their hair. To enhance the nutrients responsible for hair growth, users will often mix it with coconut oil.
- Recovering lost hair- Losing hair for whatever the reason can be quite devastating. But what a relief it is to know that a product that is as easily accessible as garlic oil can save you from hopping from one clinic to the other, seeking intervention. However, it is crucial to note that the process of growth is gradual.
- Skin application- The stone-age old skin bacterial infection is sometimes inevitable, especially because bacteria are hardly visible. In the case that you are exposed to the kind of environment that attracts bacteria or fungal infections, having a bottle of garlic oil would be a great idea. Using it on the affected area of the skin is easy peaty.
- Warm the recommended amount (usually just a few drops), and then apply on the infected area of the skin by way of gentle rubbing. A once-per-day application dose should be enough; just be consistent with the dosage until the rash disappears.
- Stress reliever- Have you been having things rough lately? Before you consider visiting your liquor cabinet, how about trying a different remedy that may be resting in your kitchen cabinet? Some drops of garlic oil in your meal could be the only drug you need!
There is more to the garlic plant than just the bulb of a cream-white clove. One of them is garlic chives.
Before we go further into studying this great substitute’s profile, we must clear a common point misidentification of the spice from another of its family tree.
You have likely come across the word garlic chives and chives separately. The only difference between these two is their formation and flavor.
Garlic chives are elongated, light, narrow, green leaves, while chives are of similar description, but this time tubed rather than open and flat like those of garlic chives.
Garlic chives can pass for a good substitute for the garlic because, unlike chives that only have an onion-like aroma, garlic chives have both the onion and garlic flavor.
As unpopular as it might be, in the western countries, garlic chive is a well-rated substitute for garlic in other parts of the world, especially in China.
This is because of how well it exhibits rich properties similar to those of garlic cloves while still accommodating garlic lovers who are sensitive to certain garlic properties.
Its flare leaves are easy to prepare, as the leaves do not require you to peel their outer layer, unlike in the case of a garlic bulb. Before the chopping happens, the only procedures involved include cutting off the inedible bulb attached at the leaves’ bottom and washing off the garden dirt.
So, how can a cook make the best out of garlic chives as a substitute for garlic?
The vast uses of garlic chives will baffle you;
As you stir fry, you may add other compatible spices to enjoy the fusion of garlic and your spices’ aroma choice.
The leaves will add nutritional and aromatic value to your snack and save you the time you would have used to peel, mince, and fry the garlic cloves.
As a savior of your garlic-chives-blended salad, you will hardly miss the therapeutic aroma of the garlic factor in your garlic chives.
A component of the garlic chives known as choline stimulates your nervous system and, in turn, elevates your gloomy mood. The same factor is responsible for boosting your memory’s capacity.
Onions are as important as salt is in most of your stir-fried meals. They are some of the most popular seasonings in the world. Almost all meals will need onions as a starter ingredient for them to complement their individual authentic tastes.
Depending on how you prepare it, onion hosts certain properties with garlic. One of them is the reason you want to put on some goggles while chopping them. The culprit responsible for your tearing is called allium. Allium is present in the garlic bulb before it grows to its maturity.
Much as it is annoying to have to chop your onion with your eyes half-closed, the same irritating fluid is what gives your onion its aromatic value, similar to the one in garlic. In garlic’s case, the bulb becomes more rigid as it grows, leaving no room for the allium to escape.
The ability for garlic to retain allium makes it more potent and thus the mellow taste. Garlic and onion also share a herbal compound called allicin, only that it tastes stronger in garlic.
If you usually have to subside the strong taste of garlic with a sweet accompaniment, onion could save you all the trouble. The taste of onion, although not as friendly, is much easier for your tongue to handle.
Onions can be prepared in a couple of ways;
This is done by peeling off the onion peel, washing the whole bulb thoroughly, carefully cutting through the onion from top to bottom, and then repeating the process while maintaining a small ring thickness.
Then, disintegrate the smaller layers of the ring from the core outwards until you have many assorted sizes of single rings. Plate up your meal, and then arrange them on your platter either over your food or on the side. And voila!
How to Substitute Garlic
Quantity will be a factor that you will want to give some thought to and, if possible, consult. The value amounts in some garlic substitutes vary from garlic itself, and if not careful, you could suffer some side effects.
Where possible, make a point of consulting your nutritionists on the right amounts against food portions. If you choose to purchase the commercial substitutes, be keen on the instructions on the packs.