GARLIC
Garlic (Allium sativum) is the name of the plant of the genus Allium as well as
the name of the resulting bulb. Has a history of human use for over 7,000
years, mainly grown in Central Asia, and has long been a foodstuff in the area
around the Mediterranean Sea, as well as general spices in Asia, Africa and
Europe. Known in ancient Egyptian records, it is used both as a mixture of
cuisine and medicine. Tubers from garlic plants are the main ingredients for
the basic ingredients of Indonesian cuisine. Raw onions are full of sulfur
compounds, including a chemical called alliin that makes raw garlic feel bitter
or angur.
Garlic is used as a spice used in almost every food and Indonesian cuisine.
Before being used as a spice, garlic is crushed by pressing with a knife side
(fined) before finely chopped and sauteed in a frying pan with a little cooking
oil. Garlic can also be smoothed with various types of other ingredients. And
can also be used as a medicine for warts disease, how garlic keprek (not to
smooth) then paste on strong warts and tie with cloth or plaster wait until 30
minutes, do not Too much movement, then the skin will be hot and the wart will
blacken. the nex day you are free from warts.Garlic has properties as a natural
antibiotic in the human body. And Garlic play an important role for the health
of our body and can cure various diseases.
Source : https://id.wikipedia.org/wiki/Bawang_putih
SHALLOT
Shallots are used in fresh cooking in addition to being
pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian
cuisine, often served with porridge. As a species of Allium, shallots taste
somewhat like a common onion, but have a milder flavor. Like onions, when
sliced, raw shallots release substances that irritate the human eye, resulting
in production of tears.
Like garlic, shallots are formed in clusters of offsets with a
head composed of multiple cloves. The skin colour of shallots can vary from
golden brown to gray to rose red, and their off-white flesh is usually tinged
with green or magenta.
Shallots on sale in India
Shallots are extensively cultivated for culinary uses,
propagated by offsets. In some regions ("long-season areas"), the
offsets are usually planted in autumn (September or October in the Northern
Hemisphere). In some other regions, the suggested planting time for the
principal crop is early spring (typically in February or the beginning of March
in the Northern Hemisphere).
In planting, the tops of the bulbs should be kept a little
above ground, and the soil surrounding the bulbs is often drawn away when the
roots have taken hold. They come to maturity in summer, although fresh shallots
can now be found year-round in supermarkets. Shallots should not be planted on
ground recently manured. In Africa, shallots are grown in the area around
Anloga in southeastern Ghana.
Name In Another Country
In most Indian cuisines, the distinction between onions and
shallots is weak larger varieties of shallot are sometimes confused with small
red onions and used interchangeably. Indeed, most parts of India use the
regional name for onion interchangeably with shallot (Maharashtra, for
instance, where both are called kanda). The southern regions of India
distinguish shallots from onions in recipes more often, especially the much
loved tiny varieties (about the width of a finger); these are widely used in
curries and different types of sambar, a lentil-based dish. Shallots pickled in
red vinegar are common in many Indian restaurants, served along with sauces and
papad on the condiments tray. Indians also use it [clarification needed] as a home
remedy for sore throats, mixed with jaggery or sugar. In Nepal, shallots are
used as one of the ingredients for making momo. In Kashmir shallots are widely
used in preparation of Wazwan Kashmiri cuisine, as they add distinct flavor and
prevent curry from getting black which is a common problem with onions.
In Iran, shallots, called mousir , are used in various ways, the
most common being grated shallot mixed into dense yogurt, a combination served
in almost every restaurant when one orders grills or kebabs. Shallots are also
used to make different types of torshi , a sour Iranian side dish consisting of
a variety of vegetables under vinegar, eaten with main dishes in small
quantities. Shallot is also pickled -called shour in Persian- along with
other vegetables to be served as torshi.
In Southeast Asian cuisines, such as those of Indonesia, Vietnam,
Thailand, Cambodia, Malaysia, Philippines,Singapore and Brunei, both shallots
and garlic (bawang putih, white onions) are often used as elementary spices.
Raw shallot can also accompany cucumbers when pickled in mild vinegar solution.
It is also often chopped finely, then fried until golden brown, resulting in
tiny crispy shallot chips called bawang goreng (fried onions) in Indonesian
language, which can be bought ready-made from groceries and supermarkets.
Shallots enhance the flavor of many Southeast Asian dishes, such as fried rice
variants. Crispy shallot chips are also used in southern Chinese cuisine. In
Indonesia, shallots are sometimes made into pickles that are added to several
traditional foods the pickles' sourness is thought to increase one's appetite.
Source :
https://en.wikipedia.org/wiki/Shallot
https://www.google.co.id/search?q=shallot&rlz=1C1CHBF_enID752ID752&biw=1920&bih=925&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi3_9bI_5TWAhXLMo8KHQVNBqYQ_AUICigB
TOMATO
The tomato is the fruit of the
plant Lycopersicon esculentum. (Botanically speaking, tomato is not only a
fruit, but also a berry since it is formed from a single ovary.) Originally,
tomato was named after the food family to which it belongs -
the Solanaceae (sometimes called "solanoid" or
"nightshade") family. The botanical name Solanum
lycopersicum for tomatoes has now largely been replaced by the
name Lycopersicon esculentum. (The genus/species name Lycopersicon
esculentum is also sometimes used to refer to tomatoes.)
The French sometimes refer to the tomato as pomme d'amour,
meaning "love apple," and in Italy, tomato is sometimes referred to
as "pomodoro" or "golden apple," probably referring to
tomato varieties that were yellow/orange/tangerine in color.
Regardless of its name, the tomato is a wonderfully
popular and versatile food that comes in over a thousand different varieties
that vary in shape, size, and color. There are small cherry tomatoes, bright
yellow tomatoes, Italian pear-shaped tomatoes, and the green tomato, famous for
its fried preparation in Southern American cuisine.
Only the fruits of this plant are eaten since the leaves
often contain potentially problematic concentrations of certain alkaloids (see
Individual Concerns section below). Tomatoes have fleshy internal segments
filled with slippery seeds surrounded by a watery matrix. They can be red, pink,
yellow, orange/tangerine, green, purple, brown, or black in color.
Beefsteak and beef master tomatoes are among the
largest-sized varieties. Roma tomatoes are more of an intermediate size, while
cherry and grape tomatoes are small and rounded. The term "heirloom
tomatoes" has become somewhat confusing as it can have a variety of
different meanings. In the most traditional sense, "heirloom" refers
to seeds from tomato cultivars that get handed down over time from family to
family. Obviously, seeds handed down in this way do not make it possible for
tomato production on a very large commercial scale. Yet there are definitely
"commercial heirloom" tomatoes in the marketplace (sometimes produced
from cross-breeding and sometimes produced through open pollination.)
Although tomatoes are fruits in a botanical sense, they
don't have the dessert quality sweetness of other fruits. Instead they have a
subtle sweetness that is complemented by a slightly bitter and acidic taste.
They are prepared and served like other vegetables, which is why they are often
categorized as such, including in our A-Z List of the World's Healthiest Foods.
Cooking tempers the acid and bitter qualities in tomatoes and brings out their
warm, rich sweetness.
There are few food sensations that better mark the
summer and early fall months than the sweet juiciness of a vine-ripened tomato.
Although tomatoes are available year-round across the U.S., some of the most
delicious tomato flavors come from fresh tomatoes that have been planted in
late spring or early summer and ripen from July through September.
History
Although tomatoes are often closely associated with Italian
cuisine, they are actually originally native to the western side of South
America, in the region occupied by Columbia, Ecuador, Peru, Chile, and the
western half of Bolivia. The Galapagos Islands off the coast of Ecuador are
also believed to be part of tomatoes' native area. The first type of tomato
grown is thought to have more resembled the smaller-sized cherry tomato than
the larger varieties.
The tomato does not appear to have been first cultivated in South
America, however, but rather in Mexico, most likely in Aztec civilizations and
probably in the form of small yellow fruits. The word "tomato" may
actually originate from the Nahautl (Aztecan) word "tomatl "
meaning "the swelling fruit." It wasn't until the 1500's that Spanish
explorers and colonizers brought tomato seeds from Mexico back to Spain and
introduced this food to European populations.
Although the use of tomatoes spread throughout Europe (including
Italy) over the course of the 1500's, tomatoes did not enjoy full popularity
then and were seen by many people as unfit to eat. Part of this "food
inappropriateness" was associated with the status of the tomato plant as a
nightshade plant and its potential poisonousness in this regard. (It's true, of
course, that tomatoes belong to the Solanaceae or nightshade family
of plants, along with potatoes, sweet and hot peppers, eggplant, tomatillos,
tamarios, pepinos, pimentos, paprika, and cayenne. It's also true that tomatoes
contain alkaloids —substances that even in small doses can be associated with
adverse reactions in sensitive individuals. But it's also true that the levels
of alkaloids found in nightshade foods are well-tolerated by many individuals
in diets worldwide. For more on nightshades, please see our article "What
are nightshades and in which foods are they found?")
Today tomatoes are enjoyed worldwide—to the tune of about 130
million tons per year. The largest tomato-producing country is China (with
approximately 34 million tons of production), followed by the United States,
Turkey, India, and Italy.
In the U.S., cultivation of tomato varieties is usually
determined by their final destination: (1) consumption in fresh form by
consumers or (2) use in processing by manufacturers of tomato products. Tomato
processors need varieties that have a greater proportion of soluble solids in
order to make products like tomato paste more efficiently. Between 80-90% of
all commercial tomato cultivation in the U.S. is cultivation for eventual use
in processing. (Processing tomatoes are needed for the manufacturing of pasta
sauces, pizza sauces, and tomato pastes. Both processing and fresh market
tomatoes may be used in the production of salsa—although fresh market tomato
salsas or homemade salsas—like our Fresh Tomato Salsa—are the salsas that we
like best on account of their minimal processing.) California and Florida
produce about two-thirds of all commercially grown fresh market tomatoes in the
U.S. During the winter months, because Florida tomatoes are generally shipped
to other states along the east coast of the U.S., imported Mexican tomatoes
make up a high percentage of commercially grown fresh tomatoes along the west
coast.
Source
: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44
https://www.google.co.id/search?q=tomato&rlz=1C1CHBF_enID752ID752&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjHzcXG5KPWAhUK04MKHcDjCzsQ_AUICigB#imgrc=S7qWcfkSZWtAsM:
