(Lahsun, Bawang putih, Ajo, Allium, or Rasun)
Widely used around the world for its pungent flavor as a seasoning or condiment, Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. Its flavor varies by intensity and aroma for different cooking methods.
Garlic has a parchment-like skin, much like the skin of an onion, and is typically removed before using in raw or cooked form. Its powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.
Garlic has lots of health benefits. It has been used orally as an antioxidant, antibiotic, antiviral, and antifungal; to reduce cholesterol and triglycerides; to reduce blood pressure; to prevent cancer; to protect the liver; as an to increase the effects of the immune system; and to reduce blood sugar levels.
Garlic is known as: