To flavour your dishes and enrich your recipes.
Discover the excellence of each clove in all our varieties.
White Garlic
With a strong aroma and intense flavour, white garlic can range from mild to pungent, depending on how it is prepared and cooked.
It contains antibacterial and antiviral properties, helping to fight infections. It also contributes to cardiovascular health, helping to lower cholesterol levels and blood pressure.
Purple Garlic
Black Garlic
Black garlic undergoes a fermentation process at low temperature and humidity for several weeks. This process transforms the compounds in garlic and results in a black colour and a soft, sticky texture.
Unlike raw garlic, black garlic has a sweeter, umami and milder taste. Fermentation reduces the intensity of the pungent aroma and flavour of fresh garlic.
Its colour can vary from dark brown to deep black. The texture is similar to that of dates or dried plums. Despite its transformation, black garlic tends to have a less pungent odour than fresh garlic.
Spring White
Spring Violet
This variety is grown and harvested between September and June. They are large in size and their stalk is quite hard. The leaves of their skin are white with light purple spots, and the skin of their cloves ranges between white, red and brown.
Like the Spring Blanco, each garlic usually has a larger number of cloves than the more common ones.
It has a mild aroma and a moderate, mildly spicy flavour. For use in cooking, it is perfect for stewing, frying or baking.
