Red Garlic

Red garlic is the stronger-flavoured sibling of Egyptian white garlic: the same dense bulb, but with purple-red stripes on the skin and a sharper, more persistent aroma that holds up in sauces and processed products. It is grown and cured in the same regions and handled on the same lines.

We supply it graded by diameter, with loose skins removed and roots trimmed. Because the coloured skin is the selling point, cartons are lined and packed to avoid scuffing in transit. It is a good fit for buyers who want one garlic programme with two visual grades, rather than two separate supply chains.