Garlic
Also known as: garlic bulb, garlic clove
A whole food, classified by the FDA as a food rather than a spice (21 CFR 101.22). Universally safe at culinary doses.
What it is
Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plus polyphenols, flavonoids, and saponins.
Aromatic seasoning that adds pungency to savory dishes; also used historically as a mild preservative.
Why it's flagged
- may interact with anticoagulant medications at concentrated supplement doses
- rare allium allergy
What regulators actually say
"The term spice ... except for those substances which have been traditionally regarded as foods, such as onions, garlic and celery."
"Garlic can significantly reduce the risk of atherosclerosis, hypertension, diabetes, hyperlipidemia, myocardial infarction, and ischemic stroke."
Regulatory status
United States — FDA
food (not a regulated additive); excluded from spice category in 21 CFR 101.22
European Union — EFSA
food, no concerns
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