Garlic

Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. The word comes to us from Old English g?rl?ac, meaning "spear leek".

Related Topics:
Allium - Family - Alliaceae - Leek

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The bulb has a strong and characteristic odour and an acrid taste, and when pure yields a strongly smelling oil, essence of garlic, composed of diallyl sulphide (C3H5)2S. Garlic is widely used in many forms of cooking for its strong flavour, which is considered to enhance many other flavours. Depending on the form of cooking and the desired result, the flavour is either mellow or intense. It is often paired with onion and tomato. When eaten in quantity, garlic may be strongly evident in the diner's sweat the following day. The well-known phenomenon of "garlic breath" can be alleviated by eating fresh parsley and this is included in many garlic recipes. Because of its strong odour, garlic is sometimes called the "stinking rose".

Related Topics:
Odour - Onion - Tomato - Parsley - Stinking rose

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