Garlic clove

Garlic clove is the basic unit of the bulb of the Allium sativum plant, widely used in cuisines around the world for its characteristic intense flavor and unmistakable aroma. Each clove is wrapped in a thin skin that is removed before using it in various culinary preparations.

Garlic is native to Central Asia and has been cultivated for thousands of years, spreading rapidly throughout Europe, America, and other regions thanks to its both culinary and medicinal properties.

In cooking, the garlic clove can be used raw, chopped, crushed, or roasted to add flavor to sauces, stews, soups, meats, vegetables, and dressings. Furthermore, it contains sulfur compounds that, besides giving it its characteristic aroma, offer health benefits such as antioxidant, antimicrobial, and anti-inflammatory properties.

In different regions of Latin America, the garlic clove is also known as ajo, ajo entero (whole garlic), or simply ajo individual (individual garlic). Regardless of the name, its use is fundamental in many traditional recipes, being a basic ingredient in Latin American cuisine.