Fresh Roasted Garlic
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What it is
Garlic (Allium sativum) is a species in the onion genus, Allium. Native to Central Asia and northeastern Iran, it has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. Roasting garlic mellows its sharp flavor, making it sweeter and less pungent.
Why it's used
Manufacturers add roasted garlic to foods to provide a rich, savory, and slightly sweet flavor. It is commonly found in pasta sauces, pizza sauces, dips, spreads, marinades, and processed meats like sausages.
Health notes
Garlic is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. While often consumed for its potential health benefits, scientific evidence for specific health claims is ongoing and sometimes mixed. Regulatory bodies like the WHO and EFSA have reviewed garlic and its compounds, but do not set specific intake limits for its use as a food ingredient.
Allergen info
Garlic is not one of the nine major allergens recognized by the FDA. It does not contain gluten.