Traditional white garlic is characterised by its large size and its cloves are very marked against the outer layers. It has a rounded shape, like all garlic varieties, but irregular, and the outer skin is white. It is very resistant and fleshy. It usually has 10 to 12 cloves which are covered on the outside by a pinkish skin and which are white on the inside and have a straight but slightly curved shape.
Its taste is somewhat spicy but not excessively spicy, which makes it a flavor enhancer that suits almost any recipe. The aroma is also mild.
As far as cultivation is concerned, it has a lower yield per hectare than the spring varieties and is harvested from the beginning of June.
Traditional white garlic can be consumed fresh, semi-dry or dry. In its dry state it is used rather as a condiment, usually as “garlic powder”, which is very easy to use and is spreading throughout Europe, especially in the catering sector. It combines very well with white meat, fish and seafood.
White garlic has a wide range of health benefits that invite us to include it in our diet. These are some of them:
Traditional white garlic will never lose its prestige and public, especially in Europe, and therefore Dispaman strives to offer the best white garlic grown with the best resources and packaged in different formats to consumer taste.
Get in touch with us and inform you about our calibres and ask for a budget.