Garlic, scientifically known as Allium sativum, is a bulbous plant with a strong aroma and flavor. It consists of multiple cloves encased in a papery skin, and its pungent taste adds depth to a variety of dishes, from sauces and marinades to soups and roasted vegetables. Garlic is well-known for its health benefits, including antimicrobial properties, heart health support, and potential cancer-fighting effects.

Garlic is primarily grown in temperate regions, with major producers including China, India, and the United States. It thrives in well-drained, fertile soil and prefers full sunlight. This versatile ingredient is not only a culinary staple but also holds significant cultural and medicinal importance in many cuisines around the world.