Garlic

Garlic is a species in the onion genus, Allium. Native to Central Asia and northeastern Iran, it has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It is known for its pungent flavour and aroma.

Garlic is widely used as a flavouring agent in savoury dishes. Manufacturers add it to a vast range of products, including ready meals, sauces, marinades, and processed meats, to impart its characteristic taste and aroma. It is particularly common in cuisines from the Mediterranean, Asia, and South America.

Garlic is not classified as a food additive and does not have an E-number. It is a common food ingredient. Some research suggests potential benefits for cardiovascular health, but the evidence is not conclusive. The World Health Organization (WHO) and other bodies have noted its traditional use in diets worldwide. While generally considered safe, excessive consumption of raw garlic may cause digestive discomfort in some individuals.