no: garlic
Garlic is rich in vitamin C, manganese, and selenium, and contains the bioactive compound allicin (formed when cloves are cut), which has antioxidant and anti-inflammatory properties.
About
Garlic (Allium sativum) is a bulbous perennial plant in the allium family, native to Central Asia and now cultivated worldwide. The bulb consists of individual cloves enclosed in papery skin, ranging in color from white to purple-tinged varieties. Raw garlic has a pungent, sharp bite due to sulfur compounds released when the cloves are crushed, sliced, or chewed; cooking mellows these compounds, yielding a sweet, mellow, almost caramelized flavor. Major cultivars include softneck varieties (better for braiding and storage) and hardneck types (which produce scapes and have more pronounced flavor).
Culinary Uses
Garlic serves as a foundational aromatic in cuisines worldwide—essential to soffritto in Italian cooking, mirepoix in French culinary practice, and the base of countless Asian stir-fries and braises. It functions as both a flavoring agent (minced raw or cooked into pastes) and a primary ingredient in its own right (roasted whole, confit, pickled, or sliced thin). Raw garlic adds sharp pungency to dressings, marinades, and salsas; slow-cooked garlic becomes sweet and rich. Garlic pairs with virtually all savory ingredients and is central to dishes ranging from Spanish gambas al ajillo to Korean kimchi to Middle Eastern muhammara.