Garlic juice

Garlic juice is a liquid concentrate extracted directly from fresh garlic cloves through pressing or blending and subsequent filtering. It is used in cooking to provide an intense, spicy, and slightly sweet flavor, characteristic of garlic, without the fibrous texture of whole cloves. It is ideal for dressing marinades, sauces, soups, and various dishes where a powerful and healthy aromatic profile is desired.

Origin: Garlic (Allium sativum) originates from Central Asia and has been used in gastronomy and traditional medicine for thousands of years in various cultures, from Mediterranean to Asian and Latin American cuisines. Garlic juice is a modern and practical way to take advantage of its benefits and flavor in contemporary cooking.

Properties: Garlic juice retains many of the properties of fresh garlic, including its potent antioxidant, anti-inflammatory, and antimicrobial action. Furthermore, it is known to help strengthen the immune system and improve blood circulation. Being liquid, it facilitates its incorporation into recipes, allowing for more precise dosing of the desired flavor level.

Synonyms in Hispanic America: Although "garlic juice" is the most common term, in different Latin American countries it is also known as garlic extract, garlic liquid, or simply garlic water, especially when prepared at home. These terms may vary slightly by region, but in a culinary context, they refer to the same liquid concentrate used for seasoning food.