Garlic is undoubtedly one of the most widely used spices and condiments across various cultures, garlic needs no introduction. It is a hard, rooted, bulbous plant with an intense flavour and aroma. Whether whole or ground, you use it in all kinds of dishes and cuisines as a flavouring agent.

Raw, whole garlic is used for making garlic salt, garlic powder, garlic bread, garlic vinegar, etc. In India and the many Middle East and Asian countries, garlic is heavily used in the preparation of pickles in addition to cooking curries, vegetables and meat. Moreover, the oil derived from garlic is used to flavour sauces, soups, canned foods and more. Garlic also has medicinal properties and has tons of health benefits thanks to its anti-bacterial, insecticidal and fungicidal properties. For instance, in many parts of the world, garlic is used for treating a number of skin diseases and stomach ailments.

Garlic was originally found in the Mediterranean areas and West Asian countries. Today, it is grown in all parts of the world including India, Korea, China, Egypt, Argentina, Spain and the United States, all of which are major producers. Usually, garlic grows very well in areas where there is cool weather.