Egyptian garlic
Egyptian municipal garlic
Egyptian garlic is smaller than regular (Chinese) white garlic and has a spherical, tear-shaped bulb attached to a stem, also known as the neck. It may appear green fresh and turn brown when dried. The outside of the garlic ball is covered with a paper-thin white layer that is crusty, dry, and brittle. When peeled it reveals another layer known as the clove peel which is white to brown and sticks tightly to the garlic cloves.
Egyptian garlic contains many cloves of garlic and can yield about twenty-five cloves in one head of garlic. The lobes also clump together, forming multiple layers of slender, flattened shapes. The outer lobes are usually larger than the inner lobes.
Moreover, when raw, garlic has a crunchy texture with a sharp, pungent, and spicy flavour, and if minced it emits a strong aroma, after which this flavor and aroma will diminish with cooking and will be a mild, salty flavour.
Egyptian garlic season
Egyptian garlic is available throughout the year, and the peak season is in late spring through fall in Egypt.
Facts about Egyptian garlic
Egyptian garlic, botanically classified as Elemi sativa, are small bulbs with many cloves found in a plant that can reach sixty centimeters in height. Egyptian garlic is also known as one of the longest-storing garlic varieties and maintains its pungent flavor for a long time. Moreover, in Egypt, garlic production has increased recently, and with the long shelf life of the variety, it has started to be exported to countries all over the world, providing an essential source of income for Egyptian farmers.
The nutritional value of Egyptian garlic:
Egyptian garlic is an excellent source of vitamins C and B6, selenium, and manganese. It also contains some fiber, phosphorous, potassium, calcium, iron, and copper.
