Egyptian Garlic

Description:
Egyptian garlic is widely recognized for its intense aroma, strong flavor, and high oil content, making it one of the most sought-after garlic types in global markets. Grown in fertile soil and harvested at full maturity, it is well-suited for fresh use, food processing, and dehydration. With both white and violet-skinned varieties available, Egyptian garlic is exported to Europe, the Gulf, and Africa thanks to its superior quality and long shelf life.

Technical Specifications

• Varieties: White Garlic, Violet Garlic (Balady)
• Color: White or purplish skin depending on variety
• Clove Count: 8–20 cloves per bulb
• Average Bulb Size: 40–65 mm (medium to large)
• Texture: Firm, dry outer skin with compact cloves
• Taste: Strong and pungent
• Oil Content: High (suitable for dehydration and processing)
• Packaging Options: 5kg, 10kg, or 20kg mesh bags or cartons
• Storage Temperature: 0°C to 4°C (cold and dry conditions)
• Pesticide Residue: In compliance with international standards

Origin

Country of Origin: Egypt

Harvest & Availability

• Harvest Season in Egypt: March to May
• Peak Availability & Best Quality: April and May
• Export Availability: March to September (with proper storage)

Additional Information

• Long shelf life under dry and ventilated storage
• Popular in fresh markets and food industries
• Buyer’s Label and private branding available upon agreement