Garlic Garlic

Garlic is a species in the onion genus, Allium. It is known for its pungent flavor and aroma, and has been used for both culinary and medicinal purposes for thousands of years. It is typically grown from cloves and harvested when the bulbs are mature.

Garlic is primarily used as a flavoring agent in a wide variety of savory dishes. Manufacturers add it to enhance the taste and aroma of foods like dips, salsas, frozen meals, and prepared sides. Its strong, distinct flavor profile makes it a popular ingredient in many cuisines worldwide.

Garlic is Generally Recognized As Safe (GRAS) by the FDA for use as a food ingredient. It is not a regulated additive. Some studies suggest potential benefits for heart health and immune function, but evidence is mixed and more research is needed. JECFA has evaluated garlic and did not set a numeric limit (ADI not specified). It is not typically associated with adverse health effects when consumed in amounts found in food.