Garlic clove

Garlic clove is the small segment that makes up the head of garlic, a bulb known for its intense flavor and characteristic aroma. Each clove is protected by a thin skin that is removed before its use in cooking. It is a fundamental ingredient in many recipes in world cuisine, especially in Mediterranean, Asian, and Latin American gastronomy.

Garlic (Allium sativum) originates from Central Asia, where it has been cultivated for thousands of years. Its culinary and medicinal use has spread throughout history, reaching diverse cultures and culinary traditions.

Regarding its properties, the garlic clove is known for its health benefits, including antibacterial, anti-inflammatory, and antioxidant properties. Furthermore, it provides a strong flavor and a spicy touch that enhances and intensifies the flavors of numerous dishes such as stews, sauces, marinades, and sofritos.

In different Spanish-speaking countries, the garlic clove is also known as ajo en dientes, ajo individual, or simply diente. However, the most common and universally recognized term remains diente de ajo (garlic clove).