Garlic (Nohoru - নহৰু)

Garlic, scientifically known as Allium sativum, is a species in the onion genus, Allium. It's renowned for its distinct flavor, pungent aroma, and numerous culinary and medicinal uses. Garlic bulbs consist of multiple cloves encased in a papery skin. Each clove has a unique shape and size, and when crushed or minced, releases an intense aroma and flavor due to the presence of sulfur compounds.
Garlic is a staple ingredient in various cuisines worldwide, adding depth and complexity to dishes. It can be used in both raw and cooked forms, lending its unique taste to sauces, marinades, dressings, soups, stir-fries, and more. When cooked, garlic develops a milder, sweeter flavor, while raw garlic offers a sharper, more robust taste.
Beyond its culinary uses, garlic has been valued for its medicinal properties for centuries. It is believed to have antibacterial, antiviral, and antifungal properties, as well as potential cardiovascular benefits. Garlic supplements are also popular for various health purposes.