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Garlic has been used for food and medicine since forever. Many cuisines all over the world would be a pale shadow of themselves without this versatile bulb. Garlic's antibacterial, antifungal, blood
pressure-regulating, cholesterol-lowering, and circulation-enhancing
properties are essential components of folk medicine around the world.
Part of the reason why garlic is such a versatile ingredient is that it has an incredibly complex chemistry still not well-understood by food scientists. Chopping versus slicing, roasting versus frying versus boiling, all bring out wondrously different flavors.