Garlic (Allium sativum)
Garlic or garlic is a perennial bulbous vegetable of the onion family, genus Luk. This species is not found in the wild and is considered, that it was obtained as a result of cultural selection and probably derived from the species Allium longicuspis, which grows wild in Southeast Asia.
The taste and smell of garlic are due to a large number of sulfur compounds. It is considered, that diallyl disulfide is an important odor component. Allicin is considered to be the main cause of the bitterness of raw garlic.
It is used due to its strong taste, which improves the aromatic and taste qualities of many other products. It is often combined with onions and tomatoes. Excessive use leads to sweating. The well-known "smell of garlic" condition can be counteracted by consuming fresh parsley, as parsley is often present in dishes with garlic.