lasun

Lasun, also known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, and chive. Native to Central Asia and northeastern Iran, it has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. Garlic is renowned for its pungent flavor and aroma, attributed to sulfur compounds, particularly allicin, which is formed when garlic is chopped, crushed, or chewed.

Historically, garlic has been used not only for culinary purposes but also for its perceived medicinal properties. Ancient civilizations documented its use in traditional remedies. Modern research has explored various potential health benefits associated with garlic consumption, focusing on its antioxidant and antimicrobial properties, as well as its potential impact on cardiovascular health.

In cooking, lasun is a fundamental ingredient in many cuisines globally. It can be consumed raw, roasted, pickled, or dried, and its flavor profile changes significantly with preparation methods. Raw garlic has a sharp, intense taste, while roasted garlic offers a sweeter, milder flavor. It is often used as a base for savory dishes, sauces, and marinades, adding depth and complexity to a wide range of foods. The bulb is typically composed of multiple cloves, which are individually peeled and used in recipes.