Category
page 1Garlic
Allium ursinum
species of plant, herb
allicin
Allicin is an organosulfur compound obtained from garlic and leeks. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is an antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant.
Allium oleraceum
species of plant
garlic press
kitchen utensil used to crush garlic cloves
black garlic
aged garlic
Allium angulosum
species of plant
Allium moly
species of plant
Allium carinatum
species of plant
Allium neapolitanum
species of plant
Allium roseum
species of plant
Allium canadense
species of plant
Allium subhirsutum
species of plant
Allium cyrilli
species of plant
Allium decipiens
species of plant
Allium drummondii
species of plant
Allium chamaemoly
species of plant
garlic oil
oil from Allium sativum
Allium drobovii
species of plant
solo garlic
type of garlic with a single clove
Allium oporinanthum
species of plant
Elephant garlic
variety of plants
garlic powder
type of spice
garlic production in China
Laba garlic
vinegar-preserved garlic of Chinese tradition.
Lautrec Pink Garlic
Aglio Rosso di Nubia
Italian variety of garlic