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:
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