Ingredient
Fresh Garlic
What is Fresh Garlic?
Fresh garlic is a bulbous plant that belongs to the onion family, commonly used as a flavoring agent in a variety of cuisines worldwide. It consists of several segments called cloves, each encased in a thin papery skin.
Garlic is used in cooking for its pungent flavor and aroma, which become more pronounced when chopped, crushed, or cooked. Beyond its culinary uses, garlic has been linked to potential health benefits due to its content of sulfur compounds, especially allicin, although scientific results on its health impact are mixed.
When you see fresh garlic listed as an ingredient, it's typically included for its strong flavor, which can add depth and complexity to dishes ranging from sauces to marinades.
Commonly found in: sauces, marinades, soups, stews, salad dressings
Benefits
- Contains sulfur compounds like allicin, which are noted for potential health benefits.
Garlic is generally recognized as safe (GRAS) for use in food by the FDA.
Research on garlic reveals mixed findings; some studies suggest cardiovascular benefits, while others find minimal effects.
Garlic is plant-derived and fully suitable for vegan diets.
Sources: Garlic: USDA National Nutrient Database for Standard Reference
Scout's take
Fresh whole food garlic with allicin and anti-inflammatory benefits. 'Fresh' qualifier indicates minimal processing.
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