Sensoric quality Strong and characteristic odour, which is markedly different in fresh and fried state. Origin Central Asia, but cultivated all over the world. The second element -lauch is, of course, equivalent to English leek .
Similar remarks apply to the Dutch name knoflook .
In Europe, garlic has been a common spice since the days of the Roman Empire, and it was extensively used from India to East Asia even before the Europeans arrived there. After the Age of Exploration, its use spread rapidly to Africa and both Americas. Curiously enough, in our days Northern Europeans seem to be the only ones who look on it with suspicion because of its strong smell, which is sometimes felt unpleasant. Some cuisines are fond of raw garlic. In parts of Austria, salads are prepared with vinegar, oil and minced garlic, and raw garlic appears in quite a multitude of Mediterranean sauces.