Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes. large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the hot sensation of raw garlic. This chemical opens thermo-transient receptor potential channels that are responsible for the burning sense of heat in foods.