Product description
There are few ingredients as essential as garlic. From a quick tempering for dal to the base of a pasta sauce, a stir-fry or a marinade, garlic is where great cooking starts. These fresh, firm bulbs deliver the deep, pungent aroma and flavour that powder and paste simply cannot match.
WHAT MAKES IT SPECIAL
Fresh garlic develops its characteristic aroma compound, allicin, when the cloves are crushed or chopped — which is why freshly prepared garlic tastes so much livelier than pre-made versions. It is also a source of manganese and Vitamin B6.
SOURCED FROM CHINA
Supplied as firm, fresh bulbs and delivered across the UAE.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 149 kcal | — |
| Carbohydrates | 33.1 g | 12% |
| of which sugars | 1.0 g | — |
| Dietary fibre | 2.1 g | 8% |
| Protein | 6.4 g | 13% |
| Total fat | 0.5 g | 1% |
| Vitamin C | 31.2 mg | 35% |
| Manganese | 1.67 mg | 73% |
| Vitamin B6 | 1.24 mg | 73% |
| Selenium | 14.2 µg | 26% |
*%DV on a 2,000 kcal adult reference diet. Garlic is used in small amounts to flavor food, so a typical serving is only a clove or two — the per-100g figures are for reference, not a serving size. Crushing or chopping garlic forms allicin, its characteristic compound.
HOW TO STORE
- Store: keep whole bulbs in a cool, dry, airy place (not the fridge) for weeks.
- Once broken into cloves, use within about 10 days.
- Do not store peeled garlic at room temperature; refrigerate and use quickly.
- Look for: firm, plump bulbs with dry, papery skin; avoid soft or sprouting cloves.
HOW TO USE & SERVE
Garlic is the starting point for cooking across every UAE kitchen.
- The base of everything: crush or chop and saute at the start of curries, dals, gravies, pasta sauces, stir-fries and soups.
- Indian tempering (tadka): sizzle in hot oil or ghee with cumin and chilli.
- Roasted: roast whole bulbs until soft and sweet, then squeeze the paste onto bread or into mash and dressings.
- Garlic butter & marinades: mince into butter for garlic bread, or into marinades for grills and roasts.
- Dips & sauces: blend raw into hummus, toum (garlic sauce), aioli and chutneys.
Tip: chop and rest for a few minutes before cooking to develop flavour.
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Sign UpKeep whole garlic bulbs in a cool, dry, well-ventilated place — not the refrigerator — where they will last for weeks. Once you break the bulb into cloves, use them within about ten days. Avoid storing peeled garlic at room temperature; refrigerate it and use it quickly. Discard any soft, mouldy or heavily sprouting cloves.Keep whole garlic bulbs in a cool, dry, well-ventilated place — not the refrigerator — where they will last for weeks. Once you break the bulb into cloves, use them within about ten days. Avoid storing peeled garlic at room temperature; refrigerate it and use it quickly. Discard any soft, mouldy or heavily sprouting cloves.
Fresh garlic develops its characteristic pungent aroma compound, allicin, only when the cloves are crushed or chopped. That is why freshly prepared garlic tastes brighter and more complex than jarred paste or powder, which lose intensity over time. For the best flavour, chop or crush garlic just before cooking.Fresh garlic develops its characteristic pungent aroma compound, allicin, only when the cloves are crushed or chopped. That is why freshly prepared garlic tastes brighter and more complex than jarred paste or powder, which lose intensity over time. For the best flavour, chop or crush garlic just before cooking.
Almost anything savoury. Garlic is the base of curries, dals, pasta sauces, stir-fries and soups; it shines in Indian tempering, roasted whole until sweet, minced into garlic butter and marinades, or blended raw into hummus, toum and aioli. A clove or two transforms the flavour of a dish.Almost anything savoury. Garlic is the base of curries, dals, pasta sauces, stir-fries and soups; it shines in Indian tempering, roasted whole until sweet, minced into garlic butter and marinades, or blended raw into hummus, toum and aioli. A clove or two transforms the flavour of a dish.
Per 100g garlic is a source of manganese, Vitamin B6 and Vitamin C, but because it is eaten in small amounts — usually a clove or two — a serving provides much less. Crushing garlic forms allicin, its signature compound.Per 100g garlic is a source of manganese, Vitamin B6 and Vitamin C, but because it is eaten in small amounts — usually a clove or two — a serving provides much less. Crushing garlic forms allicin, its signature compound.
