Fresh garlic cloves

Fresh garlic cloves are the individual segments that make up the head of garlic, a bulb highly valued in cooking for its intense and characteristic flavor. Each clove is covered by a thin white or purple skin that is removed before culinary use.

Garlic is native to Central Asia and has been cultivated and used in world cuisine for thousands of years, especially in Mediterranean, Asian, and Latin American cooking. Its strong aroma and pungent flavor, which mellows when cooked, add depth and character to a wide variety of dishes such as sauces, stews, marinades, and dressings.

Regarding its properties, fresh garlic is recognized for its health benefits: it contains sulfur compounds with antioxidant and antimicrobial effects, promotes blood circulation, and helps strengthen the immune system. Furthermore, it is low in calories and rich in essential nutrients like vitamin C and some B-complex vitamins.

In different regions of Latin America, fresh garlic cloves are also known as ajo en dientes, ajo fresco, or simply dientes de ajo, terms that reflect their presentation and freshness directly from the unprocessed bulb.