Liquid garlic

Liquid garlic is a seasoning obtained from the maceration or crushing of fresh garlic, followed by a liquid extraction process. This ingredient concentrates the characteristic flavor and intense aroma of garlic, making it easier to use in recipes as it is more manageable and quicker to incorporate than cloves or powder.

Garlic is native to Central Asia and has been cultivated and used in the gastronomy of various cultures for thousands of years, especially in Mediterranean, Latin American, and Asian cuisines. Liquid garlic retains all the organoleptic properties of natural garlic, providing a strong, pungent, and slightly sweet flavor.

Among its properties, its antioxidant and antimicrobial effects are notable, in addition to being an excellent source of sulfur compounds beneficial to health. In cooking, liquid garlic is ideal for marinating meats, preparing dressings, sauces, and soups, allowing for a uniform flavor without the need to chop or mince fresh garlic.

In different Spanish-speaking countries, liquid garlic may also be known as garlic extract or simply garlic in liquid form, terms that reflect its presentation and practical use in the kitchen.