Where would Spanish cuisine, or almost any country’s cuisine for that matter, be without garlic?
Garlic is the backbone of this nation’s gastronomy and the (bulbous) apple of its eye. Raw, pickled, roasted, boiled, fried or sauteed, Spanish garlic is just so… good!
Of course Spaniards aren’t the only ones who are in on this culinary secret. In fact, Spain is one of the top five garlic producers in the world, and nearly half of this country’s garlic production is exported.
Of particular note is the top-quality, native Spanish garlic variety Ajo Morado de Las Pedroñeras, which hails from Castile-La Mancha and is protected by an Indication of Geographic Protection designation.