Garlic head

Garlic head is the complete structure that contains several garlic cloves grouped together and protected by multiple layers of thin, dry skin. It is one of the most used ingredients in world cuisine due to its characteristic, slightly spicy and aromatic flavor, which enhances and intensifies the taste of a wide variety of dishes.

Garlic (Allium sativum) originated in Central Asia and has been cultivated for thousands of years in various cultures, spreading throughout Europe, the Americas, and the rest of the world. Its use in gastronomy ranges from stews, sauces, and dressings to marinades and roasts.

Regarding its properties, the garlic head is rich in sulfur compounds like allicin, which, in addition to providing its characteristic aroma and flavor, offers health benefits such as antioxidant, antimicrobial, and cardiovascular properties. It is also a source of B vitamins and vitamin C, as well as minerals like manganese and selenium.

In different regions of Latin America, the garlic head may be known by other names or synonyms such as garlic bulb, bunch of garlic, or simply whole garlic. However, the term "garlic head" is the most common and understood in the culinary context to refer to the complete unit that is separated into "garlic cloves" for use in cooking.