Garlic cloves

Garlic cloves are the small segments that make up the head of garlic (Allium sativum), a bulbous bulb widely used in world cuisine. Each clove is covered by a thin skin and contains a fleshy and aromatic interior that, when chopped, crushed, or minced, releases its characteristic intense flavor and fragrance.

Garlic is native to Central Asia and Western Siberia, although its cultivation has spread throughout the world for thousands of years due to its culinary and medicinal uses.

In gastronomy, garlic cloves provide a strong and distinctive flavor that can range from slightly sweet and mild when cooked slowly, to pungent and sharp when used raw. Additionally, they possess antioxidant, antimicrobial, and anti-inflammatory properties and are attributed with benefits for cardiovascular health.

In different Spanish-speaking countries, garlic cloves may be known by various names or synonyms, among them: green garlic (when they are young and fresh cloves), simply garlic, or in some regions they are referred to as cloves of garlic. However, the most common and recognized term is garlic cloves.