Contains 2% Or Less: Garlic

Garlic is a species in the onion genus, Allium. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It is known for its pungent flavor and aroma.

Garlic is primarily used as a flavoring agent in a wide variety of foods. Its strong taste and aroma can enhance savory dishes. It is commonly found in sauces, marinades, processed meats, and vegetable dishes.

Garlic is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a common ingredient in many foods and is not typically associated with adverse health effects at the levels found in food. International bodies like JECFA have evaluated garlic and its components. Some research suggests potential cardiovascular benefits, but evidence is mixed and more research is needed.