Ajos
Spain is one of the world’s largest suppliers and exporters of garlic. Garlic plays a very important part in the
Spanish cuisine. Garlic has been considered a basic ingredient in Spanish food for years, it is used in cold dishes
as well as in hot dishes.
- Antioxidant properties
- Bone health benefits.
- Improves cardiovascular health.
- Strengthens the immune system.
- Anti-inflammatory properties.
- Helps in the prevention of certain types of cancer.
purple garlic
It is grown in December or January and harvested in July. Its skin is white and its garlic cloves are completely purple. Unlike the rest, the purple garlic stands out for its strong and spicy flavor, it also has a very high intensity.
white spring garlic
It is usually grown in September and harvested in May. It is characterized by its large size. The color of the skin is white and its teeth have a golden color. It has a mild flavor, with slight spicy touches and medium intensity. It is known as Chinese garlic due to its origin in China.
garlic spring violet
Like the white spring, it is characterized by its large size. The skin of the garlic is white with purple stripes and the cloves of the garlic are purple and brown It has a mild flavor, of medium intensity and slightly spicy. It is used for cooking fish and seafood.
Black garlic
It is characterized by its slow and natural fermentation process. It has a smoother texture and a more intense aroma. It has a sweet and mild flavor, highly demanded in the kitchen. Due to its unique flavor, it is widely used in gourmet and high quality cuisine.
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Ana
Alfonso
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