Head of garlic

Garlic head

The garlic head is the complete bulb of the garlic plant (Allium sativum), made up of multiple cloves or segments wrapped in a thin white or light beige skin. Each clove contains the full essence and characteristic flavor of garlic, making it a fundamental ingredient in world cuisine for its intense aroma and its ability to enhance the flavor of a wide variety of dishes.

Garlic is native to Central Asia and has been cultivated for thousands of years, spreading throughout the world, especially in Mediterranean, Latin American, and Asian cuisines. Its use in cooking is very diverse, ranging from dressings, sauces, stews, and marinades to roasts and soups.

Properties: The garlic head is rich in sulfur compounds, such as allicin, which give it antibacterial, antioxidant, and anti-inflammatory properties. It is also a good source of B vitamins, vitamin C, and minerals like manganese and selenium. In cooking, it provides a pungent flavor that can range from very mild when used raw and in small quantities to a sweet and roasted aroma when cooked slowly.

Synonyms in Latin American Spanish: bulbo de ajo (garlic bulb), mazo de ajo, although the most common and universal term is simply cabeza de ajo (garlic head). In some regions, it is also known as panza de ajo.