Garlic heads

Garlic heads refer to the complete bulb of garlic, composed of multiple cloves or segments wrapped in a thin, dry skin. It is an essential ingredient in cuisines all over the world, especially in Mediterranean, Latin American, and Asian gastronomy, where it is used to provide an intense, aromatic, and characteristic flavor to numerous preparations.

Origin: Garlic (Allium sativum) is native to Central Asia and has been cultivated for thousands of years. It quickly spread to Europe, Africa, and the Americas following colonization, becoming a pantry staple in many culinary cultures.

Properties: Garlic heads are rich in sulfur compounds, such as allicin, which is released when the cloves are chopped or crushed. These compounds give it not only its particular aroma and flavor but also antimicrobial, antioxidant, and anti-inflammatory properties. Furthermore, garlic is low in calories and provides B vitamins, vitamin C, and minerals such as manganese and selenium.

Synonyms in Spanish from Latin America: In different regions, garlic heads may be called simply ajo en cabeza, bulbo de ajo, or, in some countries, the whole garlic is referred to as cabeza de ajo. The word "ajo" is commonly used for both the complete bulb and the individual cloves.