Garlic

Garlic is a fundamental ingredient in cuisines around the world, known for its intense flavor and characteristic aroma that enhances any dish. It is an edible bulb made up of several cloves wrapped in a thin layer of white or pinkish skin. Garlic belongs to the Alliaceae family, and its use in gastronomy dates back thousands of years, originating in regions of Central Asia and the Middle East.

This ingredient not only adds flavor but also offers multiple beneficial properties for health, such as being a potent natural antibacterial, antioxidant, and anti-inflammatory. Furthermore, garlic helps improve digestion, reduce cholesterol, and strengthen the immune system.

In the Latin American culinary context, garlic is also known by different synonyms depending on the country. Some common names include: garlic (widespread use), white garlic, or simply garlic powder when it is presented in a processed form.

Its versatility means it is used in countless recipes, from sofritos and marinades to sauces, stews, and marinades, making it an essential ingredient for enhancing the flavor of meats, vegetables, rice, and more.