Garlic (Allium sativum) is a heavily aromatic root bulb that is of immense importance in both culinary and medicinal world. It belongs to the Lily family, Amaryllidaceae. Garlic is a perennial plant that emerges from the root bulb which possesses cloves. Its plant can reach a height of 3 feet. It has purple-colored hermaphrodite flowers with seeds that can be found on an erect stem and flat leaves with an acute apex.
The history of garlic is quite rich as it has been reported to be the companions of Babylonians, Egyptians, Romans, and Chinese. It is hailed as one of the oldest cultivated crops.
Garlic is a frequently used flavoring ingredient in various cuisines to spark the nutty mild taste. In the medicinal world, Garlic is pro at boosting the immune system, reducing the blood pressure, improving the lipid profile by managing dyslipidemia, fighting fungal and parasitic infections, and inhibiting the proliferation of cancerous cells.
Primarily, the most essential ingredient which brings about the famous pungent flavor and medicinal properties hand in hand is Allicin. Other sulfur compounds that have been isolated are ajoene, allyl sulfides, and vinyldithiins. Together, they undergo favorable mechanisms in the living body to produce desirable outcomes.