By Chef Rolin Gordon
We are going to dive into our first superfood. Can you guess what it is before let you know?
This superfood has been around a long time with a recorded history predating 3100 BC in Ancient Egypt. It is easy to grow year round in mild climates. During World War I and World War II, when penicillin was scarce it was used to prevent infection and gangrene in soldier's wounds. It has been used for the treatment of arthritis, snake bites, insect bites, chronic cough, the bubonic plague, smallpox, edema, as an antibiotic, the lowering of blood pressure, cancers of the digestive tract, the common cold and to help ward off vampires.
If you haven’t figured it out yet we are talking about those cute guys to the left. Garlic (Allium sativum). If that was all garlic was good for, we could make an argument that it is a superfood. But as a chef I must say garlic is a super food when it comes to making your meals pop with flavor and excitement. Garlic is one of those ingredients that with enough cooking time will disappear into the fabric of the food only leaving the euphoric flavor and great taste. It is versatile, pairing easily with many different ingredients. It is beautiful in dressings, sauces, marinades and many of the condiments we use daily.
Garlic is so ingrained into the life of a chef we use it without thinking and I personally find new ways to use it often. It is one of the most powerful, useful and important ingredients in the culinary world.
So next time you are looking to add a superfood to your cooking look no further you probably have it right in your pantry. Happy cooking!
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Remember food is a journey and the only way to travel is to taste it.
FAMU Medical Marijuana education and research initiative
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