A hot, pungent garlic puree from Andalusia. Because Andalusia is so southerly, the region is extremely hot and dry. The region does not seem very suitable for growing garlic. So, not surprisingly, most garlic is grown in the more northerly Castilla-La Mancha region. Nonetheless, garlic from Andalusia has been popular in gastronomy for a very long time; in fact, as this garlic is grown in more difficult circumstances, it is extremely pungent and has a distinctive flavour.