Garlic

• English:  garlic cloves, garlic bulb, garlic pearl, stinking rose
• Spanish:  ajo
• Portuguese:  alho
• French:  ail
• Italian:  aglio
• German:  Knoblauch
• Dutch:  knoflook
• Czech:  česnek
• Hungarian:  fokhagyma
• Greek:  skórdo
• Danish:  hvidløg
• Norwegian:  hvitløk
• Swedish:  vitlök
• Finnish:  valkosipuli
• Polish:  czosnek
• Turkish:  sarımsak
• Hebrew:  shum
• Arabic:  thoom, thūm
• Persian/ Farsi:  sīr
• Swahili:  kitunguu saumu
• Russian:  chesnok
• India  
  • Bengali:  rôsun, Rasun
  • Hindi:  lahsun
  • Gujarati:  lasan
  • Marathi:  lasūn
  • Sanskrit:  laśuna, lashunam
  • Tamil:  pūṇṭu
• Sri Lanka (Sinhala):  sudu lunu
• Burmese:  chin thee
• Thai:  krathiam, kratiam
• Cambodia (Khmer):  kh’tim sâ
• Vietnamese:  tỏi
• Malay:  bawang putih
• Indonesian:  bawang putih
• Filipino:  bawang
• China
  • Mandarin:  dà suàn
  • Cantonese:  syun tau, daai syun
• Korean:  maneul, manul
• Japanese:  ninniku

Source:  USDA FoodData Central

Daily Value % based on a 2,000 calorie diet

Garlic is rich in sulfur compounds that create its strong, unmistakable flavor and wide-ranging health benefits. Here is a breakdown of its primary chemical makeup, highlighting each compound's culinary and medicinal properties:

Aroma & Flavor Compounds

• Allicin
  • Culinary:  Formed when garlic is chopped or crushed, releasing its sharp, pungent aroma. Its flavor mellows when cooked.
  • Medicinal:  Potent antimicrobial, antiviral, and antifungal properties. Antioxidant and anti-inflammatory potential.
• Diallyl Disulfide (DADS)
  • Culinary:  Contributes to garlic's characteristic sulfurous, savory scent and provides a deep, rich flavor, especially when cooked.
  • Medicinal:  Anti-inflammatory properties. Cardiovascular benefits, including reducing cholesterol levels and boosting heart health.
• S-allyl Cysteine (SAC)
  • Culinary:  Contributes to the overall savory flavor profile.
  • Medicinal:  Antioxidant properties. Supports liver health and immune function.
• Ajoene
  • Culinary:  Formed during the breakdown of allicin - adds to garlic's pungency. 
  • Medicinal:  Anticoagulant, antimicrobial, and anticancer properties. Supports cardiovascular health. 
• Methyl Allyl Disulfide
  • Culinary:  Adds to the complexity of garlic, contributing to its pungency and depth of flavor.
  • Medicinal:  Antimicrobial properties and anti-inflammatory potential. 

Other Phytochemicals

• Flavonoids
  • Culinary:  Contribute to the subtle bitterness in garlic's raw form.
  • Medicinal:  Potent antioxidants and anti-inflammatory properties. 
• Saponins
  • Culinary:  Can impart a slightly bitter taste, though this effect is not typically prominent in garlic.
  • Medicinal:  Potential benefits for lowering cholesterol, managing blood sugar, reducing inflammation, and supporting immune function. 
• Fructans
  • Culinary:  Influence the texture of garlic, especially when roasted or caramelized, giving it a softer, sweeter profile.
  • Medicinal:  Promote a healthy gut microbiome. 

Notes

• Since the macronutrients (fats, carbohydrates, proteins) and micronutrients (vitamins, minerals) are listed in the nutrition facts above, this section focuses on the compounds most responsible for a spice or herb's unique culinary and medicinal properties.
• Keep in mind that chemical composition can vary, mainly in proportion and concentration, but it is possible for certain compounds to be entirely absent. In fact, these variations are the reason for differences in quality. This is why spices are typically graded by measuring the levels of key compounds that directly contribute to aroma, flavor, and color.
• Composition variation (and hence, quality) is affected by plant part, variety/ cultivar, age/ freshness/ ripeness, region, terroir, environmental stressors, potential adulteration, and the techniques deployed throughout the following processes: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, roasting). A magnificent spice is thus a celebration of a complex journey, shaped by natural forces and human ingenuity.

Steeped in history and folklore, garlic has been revered for its medicinal properties for thousands of years, utilized by ancient civilizations such as the Egyptians, Greeks, Romans, and Chinese. Today, scientists are studying the numerous health benefits hidden within its pungent cloves. The sulfur compounds in garlic contribute significantly to its therapeutic effects. Here is an overview of some of the most promising areas of garlic’s medicinal potential:

• Antioxidant and Anti-inflammatory Properties
  • Garlic's sulfur compounds, such as allicin, diallyl disulfide (DADS), and S-allyl cysteine (SAC), possess potent antioxidant and anti-inflammatory properties.
• Antimicrobial 
  • Garlic has been used for centuries as a natural antibiotic. Allicin and other sulfur compounds exhibit broad-spectrum antimicrobial activity against bacteria, viruses, fungi, and parasites. Garlic extracts are often used in topical treatments for skin infections and as a natural preservative in food due to their antibacterial properties.
• Heart Health
  • This has been a subject of numerous studies. Research suggests that it may help reduce cholesterol levels, improve blood circulation, and prevent blood clot formation. Additionally, sulfur compounds, particularly allicin, are believed to enhance the production of nitric oxide, which helps relax blood vessels, thereby lowering blood pressure. Garlic's antioxidant properties also help prevent the oxidation of LDL (bad)cholesterol, a key factor in the development of atherosclerosis (hardening of the arteries). 
• Immune Booster
  • Garlic is renowned for its ability to boost the immune system. It stimulates the activity of immune cells such as macrophages, lymphocytes, and natural killer cells. Therefore, regular consumption of garlic is associated with a reduced incidence of colds and flu. 
• Respiratory Health
  • Garlic's antimicrobial and anti-inflammatory properties may help to alleviate symptoms of respiratory infections like colds and bronchitis.
• Detoxification 
  • Garlic stimulates the production of glutathione, a potent antioxidant involved in detoxification, and supports liver function by activating detoxifying enzymes. This helps the body eliminate toxins and heavy metals like lead and mercury. 
• Blood Sugar Control
  • Garlic may help regulate blood sugar levels, making it beneficial for individuals with diabetes or at risk of developing the condition. It has been shown to improve insulin sensitivity and increase insulin secretion, which helps lower blood glucose levels.
• Digestive Health
  • Garlic's prebiotic properties promote the growth of beneficial gut bacteria and inhibit harmful ones, thereby supporting a healthy gut microbiome. This is essential for overall digestion and immune function. Garlic also stimulates the production of digestive enzymes, helping break down and absorb nutrients.
• Bone Health
  • Some studies suggest that garlic may help improve bone health. Its sulfur compounds have been shown to enhance estrogen levels in females, which can support bone density and reduce the risk of osteoporosis. Additionally, garlic's anti-inflammatory and antioxidant properties likely help protect bone tissue from damage. 
• Improved Sexual Function
  • While not as well-studied as saffron or ginger, garlic contains compounds that improve blood flow, which could benefit sexual function.
• Cancer Prevention and Treatment
  • Emerging research indicates that garlic may also have potential anticancer properties. 

Important Considerations

• Excessive Consumption Warning:  Garlic is generally safe for consumption in normal dietary amounts, but excessive consumption may cause digestive discomfort, heartburn, or bad breath.
• Most Research is Preliminary:  While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of garlic's medicinal properties. 
• Dosage Matters:  Researchers commonly use concentrated extracts, so keep in mind that standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
• Medication Interaction:  Garlic should not be considered a replacement for conventional medical treatments, and while it is generally safe for most people, it is critical to exercise moderation and consider potential interactions with other medications. 
• Disclaimer:  Consult healthcare professionals before using spices and herbs for medicinal purposes. 

This versatile bulb has some other popular use cases:

• Spiritual Protection
  • Garlic has long been associated with warding off evil spirits and negative energy in various cultures. It was (and still is) often hung in doorways or worn as amulets to protect against illness and misfortune. Have you ever seen a vampire movie?
• Skin Treatment
  • Garlic is sometimes used in folk medicine to treat skin conditions like acne, warts, and fungal infections due to its antimicrobial and anti-inflammatory action.  
• Insect Repellent
  • The strong odor of garlic extracts and sprays are used as a natural insect repellents in organic gardening, deterring pests and protecting plants from diseases. 
• Animal Feed
  • Garlic is sometimes added to animal feed to improve health and promote growth.
• Food Preservative
  • Due to its potent antimicrobial properties, garlic is a strong natural preservative. It helps prevent the growth of bacteria and fungi in food, extending the shelf life of perishables.

Disclaimer:  While garlic shows promise in these areas, it's important to manage expectations. Its effectiveness may be limited compared to commercial alternatives.

Garlic is a kitchen staple so substitutions are less of an issue, but when you're out, or feeling like trying something new, or have someone with a garlic aversion at your table, you can try these:

• Garlic Powder
  • This is the most readily available substitute for garlic and can be used in most dishes where fresh garlic is called for. Use 1/4 teaspoon of garlic powder for every clove of garlic.
• Garlic Flakes
  • Similar to garlic powder, but with a slightly stronger flavor and texture. Use 1/2 teaspoon of garlic flakes for every clove of garlic.
• Garlic Salt
  • This combination of garlic powder and salt can be used as a substitute, but be sure to adjust the amount of salt in your recipe accordingly.
• Garlic Oil
  • Garlic-infused oil can impart a garlic flavor to dishes without the texture of minced garlic. It's excellent for dressings, marinades, and sautéing.
• Roasted Garlic
  • Roasted garlic has a milder, sweeter flavor than raw garlic. Use it in dishes where a mellow garlic flavor is desired.
• Black Garlic
  • For a more complex, sweet, and umami-rich flavor, black garlic can be used. It’s particularly good in sauces, marinades, and gourmet dishes.
• Garlic Chives
  • Chives offer a milder garlic flavor. Use a larger amount of chives than garlic for a similar flavor impact.
• Asafoetida
  • This spice has a pungent, garlicky aroma and is often used in Indian vegetarian cooking as a substitute for garlic and onions. Use a pinch of asafoetida powder for every clove of garlic.
• Shallots
  • Shallots have a milder flavor than garlic, but they can still add depth and complexity to dishes. Use them in a 1:1 ratio for a milder garlic flavor.
• Leeks
  • Leeks have a milder, sweeter flavor than onions and can be used as a substitute for garlic in some dishes. Use the white and light green parts of the leek and sauté them before adding them to your recipe.
• Garlic Scapes
  • These tender, young garlic shoots have a milder garlic flavor than the cloves. Use them chopped in salads, stir-fries, or sauces for a subtle garlic taste.

Notes

• Incomplete Substitution:  All spices and herbs are too complex to match exactly, so it's crucial to consider the specific characteristics you aim to replicate, such as certain aspects of its flavor, aroma, texture, or color.
• Quantity Adjustment:  Start with a small amount of the substitute and adjust to taste, as it won't be a perfect 1:1 exchange for the original's flavor or potency.
• Context:  Consider the dish you're making and how the substitute's entire flavor profile will merge with other ingredients. Each alternative brings its own properties that will influence the final dish differently. 
• Experimentation:  Playing with substitutions is a great opportunity to explore how tastes and aromas interact. If you approach it with an open mind, you may really enjoy the process of fusing new flavors, and make some amazing discoveries along the way.

Garlic was born in the ancient mountainous regions of Central Asia, including parts of modern-day Iran, Turkmenistan, and Uzbekistan. It was first domesticated around 7,000 years ago from its wild ancestor, Allium longicuspis.

From these early beginnings, garlic spread throughout the ancient world, carried by conquerors, traders, and nomadic tribes. It was instantly popular, largely due to the belief that it held a unique invigorating power. 5,000 years ago, ancient Egyptians gave it to laborers and athletes to boost their strength and endurance. Greek physician Hippocrates, the "Father of Medicine," prescribed it for fatigue. The Romans used it to enhance the performance of soldiers and sailors. Garlic and vigor went hand in hand. We now know that garlic is rich in antioxidants, nutrients, and sulfur compounds that can stimulate blood flow, improve mobility, and raise energy levels, so the ancients were on to something.

Garlic's cultivation later spread throughout the Mediterranean, Europe, Asia, and eventually the Americas. In Ayurveda and Traditional Chinese Medicine, it was (and still is) used to boost the immune system, aid digestion, and promote longevity. Its reputation as a powerful herb continued into the Middle Ages. Europeans believed it could ward off disease, even the bubonic plague. During the 14th-century Black Death, garlic was a common ingredient in the concoctions given to the inflicted. Its perceived protective powers were so famous that they became interwoven with folklore and mythology. We've all heard what garlic does to vampires. This deep belief lasted through the centuries, so much so that garlic was even used on the battlefields of World War I and II to prevent gangrene. And it wasn’t mere superstition. Garlic’s primary compound allicin is a natural antiseptic with broad-spectrum antimicrobial action against bacteria, viruses, fungi, and parasites. So again, they were on to something. 

Throughout history, garlic has been revered for its culinary versatility as well. It flavored everything from simple peasant fare to elaborate feasts, and to this day, its bold flavors are indispensable to global cuisine. Garlic has the ultimate staying power.