Garlic, scientifically known as Allium sativum, is a plant whose cloves have been used for thousands of years for both culinary and medicinal purposes. Its intense flavor and aroma are the result of allicin, a sulfur compound that forms in fresh garlic when it is cut, chopped, or crushed. This compound, along with other nutrients, contributes to the food's antioxidant, cardioprotective, and antibacterial properties.
The earliest records of garlic use date back to antiquity. In Egypt, the Ebers Papyrus, one of the oldest known medical and pharmaceutical treatises, included it in more than 20 recipes for the treatment of diseases. Additionally, heads of garlic were found inside Tutankhamun's tomb, where historians believe they were placed to protect the pharaoh in the afterlife.
The Greeks also attributed powers to garlic. Athletes in antiquity used to chew garlic cloves before competing, possibly believing that the food improved their physical performance.
