Fresh Raw 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. Fresh raw garlic is the bulb of the garlic plant, typically used in its uncooked state for its pungent flavor.

Manufacturers add fresh raw garlic to foods primarily for its strong, distinct flavor. It is a key ingredient in many savory dishes, sauces, dips, and marinades, providing a pungent and slightly spicy taste profile. Its use is almost exclusively for flavoring purposes.

Garlic is generally recognized as safe (GRAS) by the FDA for use in food. It has been studied for various potential health effects, though research is ongoing and evidence is mixed. Some studies suggest potential benefits for heart health and immune function, while others show no significant effect. JECFA has evaluated garlic preparations and found them to be safe. It is not considered a major allergen.