“…Allium hookeri (a member of the Allium genus) is primarily cultivated for traditional medicinal use in southeastern Asia (1). A. hookeri was recently introduced to South Korea, and A. hookeri root (AHR) has been used in spices for foods, such as salads, yogurt, and kimchi, due to its unique flavor derived from cysteine compounds, such as alliin, methiin, isoalliin, propiin, and allicin (2)(3)(4). Many members of the Allium genus, such as garlic, leek, onion, and welsh onion, are generally recognized as rich sources of bioactive sulfur and phenolic compounds (5,6).…”