Garlic is a plant in the Allium (onion) family. Garlic grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste. It is so captivating with its powerful notes, that it has long been used as a flavour booster in curries, stir-fries, pizza toppings, pastas, meat preparations and others.
However, throughout ancient history, the main use of garlic was for its health and medicinal properties. Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed. The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects. It have significant antibiotic properties.