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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 native to Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption. 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. It adds a distinct taste and aroma to foods such as sauces, marinades, roasted meats, and vegetables. It is a staple ingredient in many cuisines globally.
Health notes
Garlic is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Some studies suggest potential benefits for cardiovascular health, but evidence is mixed and more research is needed. The European Food Safety Authority (EFSA) has also evaluated garlic, and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has reviewed its safety. At typical dietary levels, it is considered safe.
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.