Garlic is a plant in the Allium family, which also includes onions, shallots, and leeks. It is a bulbous plant that is native to central Asia and has been used for both culinary and medicinal purposes for thousands of years. The most commonly used part of garlic is the bulb, which is made up of individual cloves. Garlic has a strong, pungent flavor and aroma due to its high sulfur content. It is used in many cuisines around the world, particularly in Mediterranean and Asian cuisine, where it is used in dishes such as pasta sauces, soups, stir-fries, and marinades. In traditional medicine, garlic has been used to treat a variety of ailments, including high blood pressure, high cholesterol, and infections. Modern research has shown that garlic may have potential health benefits, including anti-inflammatory, antioxidant, and immune-boosting properties. Garlic is available in many forms, including fresh, dried, powdered, and as a supplement. Raw garlic is generally considered to be the most potent form, but it can also be cooked and added to many different dishes.