Fresh garlic

Fresh garlic is the young and tender bulb of the garlic plant (Allium sativum), characterized by its milder and less pronounced flavor compared to dried or cured garlic. This ingredient is widely used in cooking to add an aromatic and slightly spicy touch to a wide variety of dishes, from sauces and stews to marinades and salads.

Garlic originated in Central Asia and has been a staple ingredient in global cuisine for thousands of years, both for its distinctive flavor and its well-known medicinal properties.

In terms of properties, fresh garlic is rich in sulfur compounds, such as allicin, which contribute to its antioxidant, antibacterial, and anti-inflammatory benefits. Additionally, it is a good source of vitamins B6 and C, as well as minerals like manganese and selenium.

Depending on the Spanish-speaking country, fresh garlic may have different names or synonyms, although it is commonly known simply as fresh garlic. In some regions of Mexico and Central America, it is also called ajos tiernos or young garlic. In certain South American countries, it might be referred to as new garlic.

To make the most of its flavor and properties, it is recommended to use fresh garlic chopped or sliced just before cooking, as it loses some of its aroma when dried or cooked for too long.