Garlic
Scientific name
: Allium sativum
Other names:
Asturianu: Ayu
,
Azərbaycanca: Sarımsaq
,
Български: Чесън
,
বাংলা: রসুন
,
Bosanski: Bijeli luk
,
Català: All
,
Česky: Česnek
,
Dansk: Hvidløg
,
Deutsch: Knoblauch
,
Español: Ajo
,
Eesti: Küüslauk
,
Basque: Baratxuri
,
Suomi: Valkosipuli
,
Français: Ail cultivé
,
Gaeilge: Gairleog
,
Hindi: लहसुन
,
Hrvatski: Češnjak
,
Magyar: Fokhagyma
,
Bahasa Indonesia: Bawang putih
,
Íslenska: Hvítlaukur
,
Italiano: Aglio
,
日本語: ニンニク、タイサン
,
한국어: 마늘
,
Lëtzebuergesch: Knuewelek
,
Lietuviškai: Česnakas
,
Latviešu: Ķiploks
,
Nederlands: Knoflook
,
Norsk (nynorsk): Kvitlauk
,
Norsk: Hvitløk
,
Polski: Czosnek
,
Português: Alho
,
Română: Usturoi
,
Русский: Чеснок
,
Slovensky: Cesnak kuchynský
,
Slovenščina: Česen
,
Svenska: Vitlök
,
Türkçe: Sarmısak
,
Tiếng Việt: Tỏi
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Short Description
Garlic contains the essential oil alliin, which gives rise to the typical odor of the herb. Once in the body, alliin is converted to other compounds that create an (even more) unpleasant odor. Since ancient times, garlic has been used ...
Author: Bruno P. Kremer
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