Suàn

Suàn is the Chinese word for garlic, a species in the onion genus, Allium. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, notable for its pungent smell and distinctive flavor. The plant is a perennial but is usually grown as an annual. It is cultivated for its bulb, which is composed of several cloves.

Suàn is a fundamental ingredient in many cuisines globally, including Chinese, Korean, Japanese, Indian, Southeast Asian, and Mediterranean cooking. It can be used in a variety of ways, such as minced, sliced, crushed, or roasted. Raw suàn has a strong, sharp taste and aroma, while cooked suàn becomes milder and sweeter. It is also valued for its perceived medicinal properties and has been used in traditional medicine for centuries.

The cultivation of suàn is widespread, with major producing countries including China, India, and Egypt. The plant requires well-drained soil and adequate sunlight. Different varieties of suàn exist, offering variations in size, color, and flavor intensity. Beyond culinary uses, suàn has also been employed in some folk remedies and as a natural pest repellent. Its distinctive smell is due to sulfur compounds, such as allicin, which are released when the cloves are crushed or cut.