Elephant garlic

Elephant garlic is a large bulb belonging to the allium family, similar to common garlic but with a considerably larger size and a milder, less pungent flavor. Although it is not a true garlic, but rather closer to the Allium ampeloprasum genus, it is widely used in cooking for its delicate aroma and tender texture.

Native to Mediterranean regions and also cultivated in various areas of Latin America, elephant garlic has gained popularity for its culinary versatility. It is ideal for use in dishes where the characteristic garlic flavor is desired, but without the strong and persistent intensity that can alter the balance of the other ingredients.

Regarding its properties, elephant garlic is rich in sulfur compounds, antioxidants, and B vitamins, although in a lower concentration than common garlic. It is considered beneficial for the cardiovascular system and possesses mild antimicrobial properties.

In different regions of Latin America, elephant garlic may also be known as giant garlic or garlic leek, although it is important not to confuse it with the common leek. In cooking recipes, its use is recommended for sautés, roasts, or preparations where a more subtle and less penetrating flavor than traditional garlic is desired.