Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Allium chinense. There is something irresistible about the aroma of roasted garlic. It is so captivating with its powerful notes, that it has long been used as a flavour booster in curries, stir-fries, pizza toppings , pastas, meat preparations, dips - you name it! It has the power to instantly liven up any dish and treat some of the most common ailments.