Garlic is a member of the onion family that has a very unique spicy pungent flavour, which is very strong and quite harsh when raw. There are many different varieties that differ in size, colour, flavour and pungency.
Garlic is widely recognized for its ability to fight bacteria, viruses, fungi, and even parasites. One study found that allicin, an active component of freshly crushed garlic, had antiviral properties and was also effective against a broad range of bacteria, including multidrug-resistant strains of E.
Garlic is a herb grown throughout the world. It belongs to the genus Allium and is closely related to onion, chives and leek. It is widely used for flavouring in cooking, and has medicinal properties as well. Garlic produces chemical allicin that gives it a strong smell.
