Garlic

Records say that it was cultivated in Ancient Egypt. We eat a part of the root. It imparts a specific hotness and the smell of allyl sulfide. In Chinese and Western cuisine, it is used to scent stir-fried dishes, simmered dishes, sauces and dressing. In Japanese cuisine, it is mainly used for relishes. It is rich in glutamate.

Levels of naturally occurring glutamate（mg/100g）：100