Fresh Garlic

Fresh Garlic

Fresh garlic is so full of moisture that it actually cooks more quickly than older garlic. Use low, gentle heat and pay attention, because scorched garlic has an acrid odor and bitter taste. When sautéing or frying, add garlic after other ingredients have given off moisture.


  • Botanical Name

    Allium Sativum

  • Common Names

    Garlic, Poor Man’s Treacle, Bawang, Bauang, Ajo, Ail, Arishtha, Lashuna, Lasan, Vellaipundu

  • Purity

    99%, 99.50%, 99.90%

  • Moisture

    Max. 6%

  • Cleaning

    Machine Clean / Sortex Clean

  • GMO

    Non Genetically Modified

  • Origin


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