Premium Egyptian Garlic – The Essence of Pungent Quality

Product Overview & Quality: Egyptian Garlic is globally renowned for its exceptionally strong aroma, high concentration of essential oils, and remarkable durability. Cultivated in the fertile silty soils of Middle and Upper Egypt, our garlic benefits from a unique dry climate that ensures perfect bulb formation and a long shelf life. We offer two main varieties: the Egyptian White Garlic, famous for its intense pungency and high clove count, and the Egyptian Violet (Purple) Garlic, prized for its large bulbs and premium aesthetic appeal. Our garlic undergoes a meticulous post-harvest curing process in specialized shaded areas to ensure natural drying, followed by professional cleaning and sizing. We adhere to strict Global GAP standards, ensuring a product that is safe, traceable, and compliant with international food safety regulations. Nutritional & Scientific Benefits: Garlic is celebrated as a "Natural Antibiotic" due to its high concentration of Allicin, a bioactive sulfur compound that provides potent antimicrobial and anti-inflammatory properties. Scientifically, Egyptian garlic is found to have higher essential oil levels than many other origins, making it more effective for both culinary and pharmaceutical uses. It is a rich source of Vitamin B6, Manganese, and Selenium, supporting cardiovascular health by helping to regulate blood pressure and cholesterol levels. Its high antioxidant content also plays a vital role in boosting the immune system and protecting cells from oxidative stress. Technical Specifications: Varieties: * White Garlic: Traditional, intense aroma, many small cloves. Violet/Purple Garlic: Large cloves, easy to peel, premium appearance. Sizes (Diameter): 40mm, 45mm, 50mm, 55mm, 60mm+. Types: Fresh (Green) Garlic / Dry Garlic. Packaging: 5 KG - 10 KG Mesh Bags / 10 KG Plastic Crates / 10 KG Cartons (Pre-packed in 250g-500g nets upon request). Shipping: Sea Freight (Reefer Containers at $-1°C$ to $-3°C$) or Air Freight. MOQ: 1 Ton (Air) / 1 Tons (Sea). Availability Calendar: Fresh (Green) Garlic: February, March. Dry Garlic: April to August. Stored Garlic: September to December.