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Garlic

Botanical Allium sativum 
Arab., فوم ثُوم, فُوم , Fum, Thoum, Thum
Assameseৰচুন, নহৰু ,Rosun, Nohoru
Bengaliরসুন , Rasun
Bulg.Чеснов лук, Чесън Chesnov luk, Chesun
Chin.蒜頭 [syun tàuh] Syun tauh, Suen tau
Dogriथोम Thom
Du.Knoflook
Eo.Ajlo
Farsiسیر Sir, Cire
Fr.Ail, Thériaque des pauvres
Gujrathiલસણ Lasan
G.Knoblauch
Gk.Σκόρδο Skordo
Heb.שום שׁוּם Shum
Hindiलहसुन, लहसन Lahsun, Lahsan
Jap.蒜, 大蒜 にんにく ニンニク, ガーリック Ninniku, Garikku
It.Aglio
Ir.Gairleog
Ind.Bawang putih, Kesuna
Kannadaಬೆಳ್ಳುಳ್ಳಿ, ಲಶುನ, ಉಳ್ಳಿ Bellulli, Lashuna, Ulli
Kashmiriرومہن Romahan
Malayalamപൂണ്ട്, വെളുത്തുള്ളി Poondu, Veluth-ulli
Punjabiਲਸੂਣ, ਲਸਣ Lasun, Lasan
Port.Br.Alho
SanskritLashuna
Rus.Чеснок Chesnok
Sp.Ajo
Tamilவெள்ளைபூண்டு Vellai pundu, Vellai poondu
Teleguతెల్లగడ్డ, వెల్లుల్లి Tellagadda, Vellulli
Thaiกระเทียม, กะเทียม Gratiem, Katiem
Urduلہسن, سیر Lahsun, Lassun, Sir

Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[1] A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists—it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective layers of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

What is usually referred to as a head of garlic is, in botanical terms, a bulb, i.e., a sub terranean reserve structure derived from a cluster of leaves. The single leaves are known as cloves of garlic. Some cuisines make minor use of fresh garlic leaves.

Source: http://en.wikipedia.org/wiki/Garlic , http://www.uni-graz.at/~katzer/engl/Alli_sat.html
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