Whole Garlic Cloves

Garlic (Allium sativum) 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.

Whole garlic cloves are used as a flavoring ingredient in a wide variety of savory dishes, including pickles, relishes, salad dressings, and canned vegetables. They impart a distinct garlic taste and aroma to foods, and can be used whole, chopped, or minced.

Garlic is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Some studies suggest potential cardiovascular benefits, but 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 limit (ADI not specified).