garlic

The onion family includes garlic. The majority of the time, garlic is used as a condiment even though it may be consumed as a vegetable. Adding taste to food involves using the plant known as Garlic. Most of the time, garlic is marketed as a dietary supplement for ailments affecting the heart and blood arteries, like high blood pressure and too much blood cholesterol. To flavor dishes, you can use garlic oil, garlic powder, or raw garlic. Salad dressings, vinaigrettes, marinades, sauces, vegetables, meats, soups, and stews are just a few of the dishes that employ it to flavor their ingredients. Garlic has long been known to have positive health effects, including the ability to alleviate colds and decrease blood pressure and cholesterol. Garlic also contains selenium, manganese, and vitamins C and B6. When raw, garlic has a distinct, pungent smell that almost tastes hot; when cooked, it tastes nutty. Diallyl disulfide is one sulfur molecule that contributes to the flavor profile's mustard-like characteristics. It loses its bitter raw flavor when dried and crushed into garlic powder, which makes it ideal for flavoring food.