Garlic, scientifically known as Allium sativum, is a species in the onion genus, Allium. It is widely renowned for its pungent flavor and distinct aroma, making it a staple ingredient in cuisines across the globe. Native to Central Asia, garlic has been cultivated for thousands of years and holds a prominent place in culinary traditions dating back to ancient civilizations.

The bulb of the garlic plant is composed of multiple cloves enclosed in a papery sheath. Each clove contributes to the characteristic flavor and aroma of garlic. When crushed, chopped, or minced, garlic releases allicin, a sulfur compound responsible for its potent smell and numerous health benefits. In cooking, garlic is used to add depth and complexity to dishes, whether roasted, sautéed, or raw. It is a fundamental ingredient in countless recipes, from savory sauces and soups to marinades, stir-fries, and dressings.