Aglio

Aglio is the Italian word for garlic, a species of bulbous herb in the Allium genus, most commonly Allium sativum. Garlic is cultivated globally for culinary and medicinal use, and its name is often used in English contexts to refer specifically to the garlic bulb and its cloves. The term aglio also appears in phrases such as aglio e olio, a simple Italian pasta dish that highlights garlic sautéed in olive oil.

A garlic bulb consists of multiple cloves enclosed in papery skins. Each clove contains aromatic sulfur compounds that contribute to its characteristic pungent odor. When the cloves are crushed or chopped, the enzyme alliinase converts alliin into allicin, a reaction that produces much of garlic’s distinct fragrance and many of its proposed health effects. Raw garlic is typically sharper and more pungent than when it is cooked, and heat can mellow or transform its flavor, sometimes producing nutty or caramelized notes.

In cooking, aglio is commonly prepared by peeling, crushing, mincing, or slicing the cloves before they are heated in oil or fat. Common techniques include sautéing to release aroma, roasting to intensify sweetness, or using whole heads for roasting. Garlic is a staple seasoning in many cuisines, including Italian, Chinese, Korean, Middle Eastern, and Mediterranean dishes, and it is often combined with salt, olive oil, chili peppers, and herbs to create balanced flavor bases.

Garlic varieties are broadly categorized as hardneck or softneck, with differences in flavor, size, and storage. Hardneck types tend to store less well but offer robust flavors, while softneck varieties are favored for longer storage and are common in commercial production.