Garlic

Garlic is a bulbous plant belonging to the onion family. It is widely used as a spice and vegetable, and can be consumed fresh, dried, or processed into powders, oils, and extracts.

Manufacturers primarily add garlic to foods for its strong, distinctive flavor and aroma. It is a common ingredient in a vast array of products, including sauces, seasonings, processed meats, and snack foods. It can also contribute to food preservation due to some natural compounds.

Garlic is generally recognized as safe (GRAS) by the FDA when used as a spice, seasoning, or flavoring in foods. At typical intake levels, it is well-tolerated, though some individuals may experience mild digestive upset or bad breath. As a common food ingredient, garlic is not typically evaluated by bodies like JECFA or EFSA for an acceptable daily intake (ADI).