Allium sativum, or known as garlic is a bulbous plant. It is a species in the onion genus of Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo.
- Garlic is widely used around the world for its pungent flavor as a seasoning or condiment.
- Garlic plant’s bulb is the most commonly used part of the plant.
- Pungent, spicy flavor that mellows and sweetens considerably with cooking.
Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, Northern Africa, Southern Europe, and parts of South and Central America.
Garlic may be applied to different kinds of bread to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini and canapé. Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.