Garlic extract
Garlic (Allium sativum L.) is a perennial, bulbous plant known for its pungent flavor and medicinal properties. It’s a popular culinary ingredient and has been used traditionally for its health benefits. Garlic is a member of the onion family and has a distinct strong smell and taste. The edible part, often referred to as a clove, is a smaller bulblet that makes up the head of the garlic plant.
Plant Description:
Appearance: Garlic is a bulbous plant with narrow, flat, green leaves. It grows to about 60 cm (2 feet) tall.
Flowers: It bears small, white flowers.
Bulbs: The bulb consists of several bulblets, called cloves, which are encased in a papery, white or pinkish skin.
Roots: Garlic plants develop their roots in the fall, before the ground freezes.
Botanical Name: Allium sativum
Common Name: Garlic
Parts Used: Garlic extract is typically made using the bulb, specifically the cloves
Family: Amaryllidaceae
Active Principles: Diallyl thiosulfonate (allicin), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), E/Z-ajoene, S-allyl-cysteine (SAC), and S-allyl-cysteine sulfoxide (alliin).
