It is well known that Mauritians include the use of garlic, ginger and onions in most meals to bring on the umami and improve the nutritiousness of their cooking. These ingredients are also referred to as the “Trinity of Mauritian Cuisine”.
Garlic: An Egyptian medical papyrus from about 1550 BC features 22 different garlic formulae for various ailments. In 4500 BC, Khnoum Khoufouf, Egyptian builder of one of the oldest pyramids gave the slaves who built the pyramids garlic to sustain them and prevent disease. The Chinese cultivated garlic for its stimulating and healing properties. Roman soldiers ate it before battle for courage and strength. Hippocrates, the father of modern medicine, (460-357 BC) recommended garlic to guard against infectious diseases and intestinal disorders. The French consume garlic in large quantities for its beneficial properties, estimated at an average consumption of 1.5 to 2 kg of garlic per person per year. Garlic is now an integral part of many cuisines, including Indian and Mediterranean. Mauritians through the French cuisine connection also use garlic in most dishes, including its use in curries. Garlic amplifies and unites other flavours while having its own distinctive taste. The use of black garlic (fermented garlic) is known to possess even more health benefits. It contains substantially more antioxidants than normal garlic, regulates uncontrolled high blood pressure in people with diabetes, lowers cholesterol, decreases inflammation and improves appetite regulation.
Louis Pasteur confirmed that garlic had antiseptic properties and recognised its medicinal values. The use of garlic by ancient civilisations for its medicinal properties had already proven this. African cultures also believed in its medicinal properties and its use to treat a variety of ailments, including high blood pressure and fever. The Chinese used garlic as a food preservative. Latest medical research findings indicate that garlic could have potent anticancer efficacy due to the presence of allicin and several organic and sulphur components. Garlic is also considered a wonderful aphrodisiac and has the power to boost the libido.
When garlic cloves sprout, they become bitter. Reduce the bitterness by cutting out the green shoot before cooking. Similarly, avoid cooking garlic above 180 deg C to prevent an acrid taste developing. When crushed, the garlic cloves releases chemicals that react together to create allicin, the pungent compound we most associate with a “garlicky” flavour. Chopping, crushing and blending produce progressively higher amounts of allicin.
Look for plump, firm bulbs that are brightly coloured and unbroken when buying. Store in an airy dry place at room temperature.
Ginger: It is an ancient herb whose botanical name has its root in its Sanskrit name singabera. Ginger has been used as a medicine in India from the Vedic period and is called maha-aushadhi which means “the great medicine”. It is believed to have originated in India and was introduced to China over 3000 years ago. It reached ancient Greece and Rome via the Red Sea and by the 10th century was flourishing in England and throughout Europe.
Ancient Indian and Chinese herbalists prescribed ginger for many ailments, especially flatulence, gout and even paralysis. An infusion of ginger is said to relieve sore throats and head colds. In India, a knob of fresh ginger bruised and added to tea, is believed to have aphrodisiac qualities. Dry ginger mixed with a little water can be applied locally to cure aches and pains. Meat and vegetable curries are hardly ever made without ginger. It is ground into a paste, chopped or grated and used to flavour the oil before adding the main ingredients. Most often, ginger and garlic are crushed and used together. In India, dry ginger powder is sprinkled on top of milk before boiling to prevent it from curdling. It also increases the fieriness of any food it is added to, chillies specially.
Buy rhizomes that are firm and plump. Avoid those with wrinkled skin, holes or mildew. A knob should snap off easily if the ginger is fresh. Store in the refrigerator for up to 2 weeks. The dry powder can be stored in an airtight container for about 6 months.
Onions: Onion is one of the oldest cultivated vegetables. It was popular in ancient Egypt and is depicted on Egyptian tombs dating back to 3200 BC. Onions are believed to have originated in Central Asia but are now cultivated practically all over the world. Indian onions are white, pink or purple and range from small to large. They contain an essential oil and organic sulphides which give them a peculiar, sulphurous smell. This smell is released when the tissues of the onion are cut. The taste of raw onion is quite pungent with a hint of sweetness. When cooked, onions have a wholesome aroma and sweetish taste. Caramelized onions are delicious and healthy, and their properties and benefits are widely recognized. They have purifying, disinfecting and anti-inflammatory properties and, as they are rich in vitamins A, B6, C, iron and potassium, they stand out as a nutritious food that is recommended in the daily diet.
Onions also have diuretic properties and are often used to relieve a build-up of mucus in the bronchial tubes. A teaspoon of onion juice mixed with honey is even given to babies for this purpose. Onion’s iron content is easily assimilated and are sometimes prescribed for anaemia. They also help to reduce blood cholesterol and their consumption is recommended for people with heart problems.
Buy firm, fresh-looking onions that do not have any grey mildew. Store them in a cool, dry, airy place as any moisture will cause them to rot.
Conclusion: It is a well-known fact that our grandparents all used garlic, ginger and onions in all their meals. This powerful combination of key ingredients to start cooking with, has had an incredible influence on the healthiness of Mauritian Cuisine. No wonder that Mauritians who follow the tradition of including garlic, ginger and onions in their cooking are generally in good health. This is well noticed by non-Mauritians in Australia who have no hesitation to compliment the “good looking” youthfulness of Mauritian ladies. An also Mauritian men I suppose.
References:
Science of Spice by Dr Stewart Farrimond
Indian Kitchen by Monisha Bharadwai
Ingredients by Loukie Werle