Flavor: Pungent/Sulphurous/Sweet
Major Flavour Compound: Allicin
Parts Used: Bulb
Garlic (Allium sativum) is a sulphur-rich bulb cultivated for over 5,000 years and fundamental to cuisines worldwide. Its pungency develops only when cloves are crushed, triggering enzymes that form allicin, which peaks shortly after cutting. Oils help disperse garlic’s strongest flavors, while gentle cooking yields sweetness and depth. Valued from ancient Egypt to Rome and China for both food and medicine, garlic is now produced globally, with China leading supply. In the kitchen it acts as a powerful flavor amplifier, forming the backbone of many regional palettes and pairing easily with heat, citrusy aromatics, and earthy spices, though it must be cooked carefully to avoid bitterness.
