Allium sativum

Garlic is widely used in cooking to impart a distinctive flavour to dishes. It is renowned for inducing halitosis, as well as causing sweat to have a pungent smell. The responsible agent is the volatile liquid allyl methyl sulfide. This chemical is so penetrative that just applying garlic to the soles of the feet will allow sufficient absorption for it to be detectable in the breath after a few minutes.
European garlic is usually sun dried resulting in a white, papery skin which is normally removed during preparation for culinary use.