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Source
Not animal-derived
Allergen
No
Role in food
Garlic is primarily used as a flavoring agent in a wide variety of savory …
What it is
Garlic 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. It is known for its pungent flavor and aroma.
Why it's used
Garlic is primarily used as a flavoring agent in a wide variety of savory dishes. Manufacturers add it to processed foods like sauces, marinades, processed meats, and snacks to impart its characteristic taste and aroma.
Health notes
Garlic is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Some studies suggest potential cardiovascular benefits associated with regular garlic consumption, though evidence is mixed and more research is needed. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated garlic, but did not set a numeric acceptable daily intake (ADI).
Allergen info
Garlic is not one of the nine major allergens recognized by the FDA. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.