Natural Garlic, Color : White, Grade : B Grade

bulbous herb, part of the Allium family (related to onions and leeks), known for its strong, pungent flavor and aroma

Plant Characteristics:

• Bulb: Garlic grows from a bulb, which is the part most commonly used in cooking. 
• Cloves: The bulb is made up of individual sections called cloves, each covered in a thin, papery skin. 
• Leaves: Garlic plants have long, flat, linear, gray-green leaves. 
• Flowers: Garlic produces small white flowers in dense clusters on a flower stalk. 
• Origin: Garlic is native to Central Asia, South Asia, and northeastern Iran. 

Flavor and Uses:

• Strong Flavor: Garlic has a distinctive, pungent flavor, especially when raw. 
• Cooking: It's used to add depth and flavor to a wide variety of dishes, from stews to sauces to marinades. 
• Raw vs. Cooked: The flavor of garlic changes with cooking, becoming milder and sweeter when roasted. 
• Seasoning: It can be used fresh, minced, or dried and powdered (garlic powder).