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Garlic (Allium sativum) is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive,[2] Welsh onion and Chinese onion.[3] It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.[4][5] It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine.[6][7] China produces some 80% of the world's supply of garlic.[8][9]