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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. 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.
Why it's used
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.
Health notes
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.
Allergen info
Garlic is not one of the nine FDA major allergens. 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.