Garlic is a species in the onion family of Alliaceae and has been widely used for both culinary and medicinal purposes. The bulb is the most commonly used part of the plant that grows 12-16 inches tall. Each bulb has around 5-15 cloves that can depends on the variety.
History
Garlic was worshipped by the ancient Egyptians, chewed by Greek Olympian athletes and thought to be essential for keeping vampires at bay. The plant has been used over many centuries in different countries as a protection against evil
Color & Aroma
Color: Yellow to orange red liquid @22C with Strong Garlic odor,
Aroma: Strong and pungent garlic aroma.
Constituents
It contains DAS (57%), Allylmethyl (37%), Dimethyl (6%) mono- to hexasulfides,diallyltrisulphide, diallyltetrasulphide, diallyldisulphide, diallylsulphide and methylallyltrisulphide were identified.
Uses
Garlic essential oil is widely known to have antibacterial, antiseptic and anti-hypertensive properties and is extensively used to prevent infections and to treat colds, bronchitis and flu symptoms.
Botanical Name: Allium Sativum
Country of Origin: China, Mexico, Egypt, Bulgaria, France
Solubility: Insoluble in water, soluble in alcohol and oils
Specific Gravity: 1.045 @ 72°F
Optical Rotation: 0
Refrective Index: 1.565 @ 72°F
Plant Part: Bulb
Bland With: It can suitably blend with creamcheese and sour cream for vegetable dips.
CAS No.: 8000-78-0
Flash Point: Above 200F
Extraction Method: Steam Distillation