Roasted garlic

Roasted garlic is the result of cooking whole heads of garlic or peeled garlic cloves in the oven until they acquire a soft, creamy texture and a sweet, smoky flavor. This process softens the typical pungency of raw garlic, making it an ideal ingredient for adding depth and sweetness to a wide variety of dishes, from sauces and spreads to soups and stews.

Garlic is native to Central Asia and has been used in cooking and medicine for thousands of years in different cultures around the world. The technique of roasting garlic became popular as a way to intensify its flavor and make it more digestible.

Regarding its properties, roasted garlic retains many of the benefits of fresh garlic, albeit with less pungency. It is rich in sulfur compounds that contribute to its antioxidant and anti-inflammatory effects, and it also provides a significant amount of vitamin C, vitamin B6, and manganese. Its consumption promotes cardiovascular health and the immune system.

In different regions of Latin America, roasted garlic may also be known simply as baked garlic or roasted garlic. However, the most common term remains "roasted garlic".

This ingredient is perfect for those who want the characteristic flavor of garlic but in a softer and creamier form, ideal for spreading on bread, mixing into purees, or incorporating into dressings and dips.