Garlic

Garlic refers to the pungent, edible bulbs of Allium sativum, one of the world’s most widely used spices for flavouring many different dishes. Each bulb comprises a number of cloves, which release a characteristic aroma when peeled and crushed; this aroma is due to the presence of allicin and related sulphur compounds, which are believed to play a key role in garlic’s reputed health effects. In food processing, garlic’s low-acid nature in oil preparations creates a botulism risk unless the product is acidified, refrigerated or otherwise stabilised, so commercial garlic-in-oil products are made under strict controls.