garlic

A pungent bulb (*Allium sativum*) belonging to the onion genus, prized globally for its intense, savory flavor and aroma. When its cells are crushed or chopped, an enzyme reaction produces allicin, the compound responsible for its signature bite and potent antimicrobial properties. This sharpness mellows into a deep, sweet nuttiness when roasted or sautéed.\n\n