Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. It does not grow in the wild, and is thought to have arisen in cultivation, probably descended from the species Allium longicuspis, which grows wild in south-western Asia.[1] Garlic has been used throughout all of recorded history for both culinary and medicinal purposes

Garlic is most often used as a seasoning or a condiment. When crushed or finely chopped it yields allicin, a powerful antibiotic and anti-fungal compound (phytoncide). It also contains alliin, ajoene, enzymes, vitamin B, minerals, and flavonoids.

Garlic is widely used in many forms of cooking for its strong flavor, which is considered to enhance many other flavors. Depending on the form of cooking and the desired result, the flavor is either mellow or intense. It is often paired with onion and tomato.