Allium Sativum (Garlic) has been a staple in cultures worldwide for centuries. Known for its distinctive flavor and aroma, garlic contains a complex mix of sulfur-containing compounds, including allicin, which forms when the plant is crushed or chopped. These natural compounds give garlic its pungent smell and have been valued both in culinary and traditional contexts.

Uses and Cultural Relevance

• Garlic has a long history of use in cooking and traditional remedies.
• It features prominently in various cuisines due to its unique taste and aroma.
• Traditional uses often include applications related to general well-being.
• The plant’s complex chemistry continues to attract scientific interest and study.