Pantry · Aromatics
Garlic
The clove that starts more ComidaTime pots than any other aromatic — smashed, sliced, or left whole in oil.
The journey
Garlic is a aromatic with a route. The kitchens that still write this name in a recipe line. Cooks carried the name because a pot without it tasted like a different country.
The corpus names it in 890 recipes across 30 ComidaTime kitchens, including American, Argentine, and West African. This page keeps the jar next to the hearths that still reach for it.
In the kitchen
In 30 ComidaTime kitchens, including American, Argentine, and West African, Garlic is not decoration. Add it where the recipe puts it: early if it needs fat and time, late if it is perfume.
A smashed clove in cold oil, warmed slowly, is a different ingredient from browned chips. The books use both. Burn it and start over.
Healers and the table
Home kitchens treated Garlic as food that changed a meal — appetite, warmth, or a settled stomach — the way families talk about a jar, not a clinic.
Garlic on a table is supper. Traditional talk around it is not medical advice.
Traditional uses are part of the story of this spice. They are not medical advice.