Purple Garlic

This type of garlic is highly valued in the national and international markets for its high quality and intense flavor. Thanks to its high allicin content, which produces a strong character on the palate and smell, it is a highly valued culinary addition in current gastronomy. The outer skins are white, and the clove color is purple. The cloves are regular and thick, but the heads are not as large as other varieties. It is highly marketable due to its quality and flavor.

It has a spicy taste on the palate and a mild aroma, perfect for pairing with fish and seafood. Despite its short conservation, it adapts easily to cultivation. Its cultivation is low complexity and high yield per hectare, which facilitates the popularity of this variety.

This is the most traditional and common garlic variety. It is harvested in spring. It has a softer aroma and flavor, making it very attractive for global marketing. Its preservation is good, and it is early and productive. With a persistent aroma, its size is large, and the white garlic heads usually have more cloves than other types. The cloves are white and covered with a silvery papery skin.