IngredientsVegetables
Knoblauchgarlic
Allium sativum. Cutting it forms allicin, which is where the smell comes from. Raw and finely chopped it is sharp; cooked slowly in fat it turns sweet and soft.
In German cooking it is a supporting part, not a base: in roast gravy, in Fleischkäse, in sausage, in herb quark. Sauerbraten, goulash and stews carry it in the background.
In Mexikoin Mexico
Ajo sits in every market, usually as a whole head. The variety hardly matters; the amount does.
Mexican recipes run on much more garlic. Put your usual amount into a German sauce and it buries the marjoram, the caraway and the juniper.
Kaufenbuying
Firm heads with dry skin and no green germ in the middle. That germ tastes bitter, so take it out before chopping.
Bagged ajo pelado saves work but loses aroma fast. For a sauce where garlic only plays along it is fine; for herb quark, peel fresh.