DESCRIBE FOOD INGREDIENTS

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 

Chocolate

                     Chocolate is the name for processed foods or beverages from cocoa beans (Theobroma cacao). Chocolate was first consumed by the ancient Mesoamerican population as a beverage, although it is believed that the first chocolate could only be consumed by the nobles. 

                     Chocolate is usually given as a gift or a gift at the festival. With unique shapes, styles and flavors, chocolate is often used as an expression of gratitude, sympathy, or concern even as a statement of love. Chocolate has also become one of the most popular flavors in the world. In addition to consumed most commonly in the form of chocolate bars, chocolate is also a hot and cold beverage. 

                     Chocolate contains alkaloids such as theobromine, phenethylamine, and anandamide, which have physiological effects on the body. These contents are often associated with serotonin levels in the brain. According to scientists, chocolate is eaten in normal amounts regularly can lower blood pressure. Black chocolate lately get a lot of promotions because it benefits health when consumed in moderation, including anti-oxidants that can reduce the formation of free radicals in the body. ''A glass of hot chocolate. Historically Chocolate was originally drunk and not eaten''.

Source : https://id.wikipedia.org/wiki/Cokelat

Black Pepper

                    Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).

                    Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to cuisines around the world. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin characteristic of chili peppers. Black pepper is ubiquitous in the modern world as a seasoning and is often paired with salt.

                    Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying; the heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process.

                    Once the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and used in certain beauty and herbal treatments

Source : https://en.wikipedia.org/wiki/Black_pepper

Salt

                    Kitchen salt is a kind of mineral that can make salt taste. Usually commonly available salt is sodium chloride (NaCl) produced by seawater. Salt in its natural form is a crystal mineral known as salt or halite.
                    Salt is very necessary body, but when consumed in excess can cause various diseases, including high blood pressure (hypertension).  In addition salt is also used to preserve food and as a spice. To prevent mumps, salt is also often added iodine. 

In chemistry salt is a neutral compound with a pH of about 7 comprising ions.
Salt can also mean:
     Salt kitchen, used as a spice and food preservative
     Sodium chloride, the main raw material of kitchen salt
     Salt (cryptography), vector initialization of secret password block
     Can also refer to every double meaning of salting

                     In the kitchen, there’s no ingredient more important than salt. Aside from being one of the five basic tastes (salty, sweet, bitter, sour, and umami), salt has properties that release food molecules into the air, giving the food an aroma – an integral part of taste. If you’ve ever eaten your favorite food while suffering a cold, you’ll know just how important smell is. That’s why the different types of salt are important to distinguish between.

                     Salt also highlights and suppresses the different flavors we perceive in our food. In small amounts, salt curbs bitterness, but enhances sweet, sour and umami, giving sweet and sour dishes a more two-dimensional taste. At higher concentrations, it reduces sweetness and enhances umami, making it perfect for savory and meat dishes. 

                     Any trip to a gourmet spice aisle will tell you differently. Finely ground powders and coarse, irregular chunks in rainbow hues – deep, crystalline black, iron red, rose pink, fire red and sea grey – await you. Surprising as it may be, there’s good reason to keep these varieties around in the kitchen. Let’s take a look at 12 different types of salt and what they’re best for. 

1. Table salt
                     Table salt – the most common – is harvested from salt deposits found underground. It’s highly refined and finely ground, with impurities and trace minerals removed in the process. It’s also treated with an anti-caking agent to keep from clumping.
                      Most table salt is iodized, meaning iodine has been added to prevent iodine deficiency, which can (and does, in much of the world) cause hypothyroidism and other maladies.
2. Kosher salt
                       Koshering salt – or kosher salt, in the U.S. – is flakier and coarser-grained than regular table salt. Its large grain size makes it perfect for sprinkling on top of meat, where it releases a surprising blast of flavor. Kosher salt also dissolves quickly, making it a perfect all-purpose cooking salt.
                However, most kosher salt does not contain any added iodine, and only rarely any anti-caking agents. Despite the name, all kosher salt is not certified kosher. Rather, it’s used in the koshering process, when surface fluids are removed from meat through desiccation.
3. Sea salt

                       Harvested from evaporated sea water, sea salt is usually unrefined and coarser-grained than table salt. It also contains some of the minerals from where it was harvested – zinc, potassium and iron among them – which give sea salt a more complex flavor profile.

                       “Sea salt” is a pretty broad term, as it includes some of the specialty salts described below. Sprinkle it on top of foods for a different mouth feel and bigger burst of flavor than table salt.

4. Himalayan pink salt

                       Of the different types of salt, Himalayan salt is the purest form of salt in the world and is harvested by hand from Khewra Salt Mine in the Himalayan Mountains of Pakistan. Its color ranges from off-white to deep pink. Rich in minerals – it contains the 84 natural minerals and elements found in the human body – Himalayan salt is used in spa treatments, as well as the kitchen.

                       Its mineral content gives it a bolder flavor than many other salts, so use it as a cooking and finishing salt – or to add a bit of flair to a salt-rimmed margarita! Slabs of the stuff are used for cooking and serving (Himalayan salt retains temperature for hours), and unfinished pieces often appear in shops as lamps.

5. Celtic sea salt

                      Also known as sel gris (French for “grey salt”), Celtic sea salt is harvested from the bottom of tidal ponds off the coast of France. The salt crystals are raked out after sinking; this, plus the mineral-rich seawater its extracted from, gives Celtic salt its moist, chunky grains, grey hue and briny taste.

                      It’s great on fish and meat as both a cooking and finishing salt, as well as for baking.

6. Fleur de Sel

                      Literally “flower of salt,” fluer de sel is a sea salt hand-harvested from tidal pools off the coast of Brittany, France. Paper-thin salt crystals are delicately drawn from the water’s surface, much like cream is taken from milk. This can only be done on sunny, dry days with a slight breeze, and only with traditional wooden rakes. Because of its scarcity and labor-intensive harvesting, fleur de sel is the most expensive salt (five pounds will run you a cool $80), earning it the nickname “the caviar of salts.”

                  It retains moisture, and has blue-grey tint,from its high mineral content and oceanic beginnings. If you can afford it, use fleur de sel as a finishing salt to add an impressive dash of flavor to meat, seafood, vegetables, even sweets like chocolate and caramel.

7. Kala Namak

                      Kala namak (“black salt” in Nepalese) is Himalayan salt that’s been packed in a jar with charcoal, herbs, seeds and bark, then fired in a furnace for a full 24 hours before it’s cooled, stored and aged.

                     This process gives kala namak its reddish-black color, its pungent, salty taste and a faint, sulfurous aroma of eggs. It’s often used in vegan and vegetarian dishes to give egg-free dishes the taste of egg, as well as in Ayurvedic practice.

8. Flake salt

                      Harvested from salt water through evaporation, boiling or other means, flake salt is thin and irregularly shaped with a bright, salty taste and very low mineral content.

                     This shapes means the crunchy flake salt dissolves quickly, resulting in a “pop” of flavor. Of the different types of salt, use it as a finishing salt, especially on meats.

9. Black Hawaiian salt

                     Also known as black lava salt, black Hawaiian salt is a sea salt harvested from – you guessed it – the volcanic islands of Hawaii. It gets its deep, black color from the addition of activated charcoal.

                     Coarse-grained and crunchy, black Hawaiian salt is great for finishing pork and seafood.

10. Red Hawaiian salt

                        Also called alaea salt, this unrefined, red Hawaiian salt gets its name and color from the reddish, iron-rich volcanic clay alaea.

                        Used for centuries in ceremonial ways for cleansing, purification and the blessing of tools, red  Hawaiian salt is also great in the kitchen, adding an attractive finish and robust flavor to seafood and meat, as well as traditional island dishes like poke and pipikaula, a Hawaiian jerky.

11. Smoked salt

                        Slow-smoked up to two weeks over a wood fire (usually hickory, mesquite, apple, oak or alder wood), smoked salt adds an intense and, yes, smoky flavor to dishes.

                       Depending on the time smoked and the wood used, tastes will vary from brand to brand. Smoked salt is the best of the different types of salt to use for flavoring meats and heartier vegetables, like potatoes.

12. Pickling salt

                    Used for pickling and brining, pickling salt does not contain any added iodine or anti-caking agents, nor many of the trace minerals of sea salt, which can cause ugly discoloration of the preserved food.

Source : https://id.wikipedia.org/wiki/Garam
http://www.wideopeneats.com/12-different-types-salt-use/