Purple Garlic

This type of garlic is highly valued in the national and international market for its high quality and intense flavour. Due to its high content of allicin, which causes a strong character on the palate and smell, it is a highly valued culinary complement in today's gastronomy. The outer tunics or skins are white and the color of the garlic clove is purple. They have thick, regular teeth, but the heads are not as large as other varieties. It is very good for its commercialization for quality and flavor.

Violet Spring Garlica

It has a spicy taste on the palate and a mild aroma that combine perfectly with fish and shellfish. Although its conservation is short, It has an easy adaptation for cultivation. Its cultivation is of low complexity and high yield per hectare, which facilitates the popularity of this variety.

White Spring Garlic

This variety that has a hard stem, the outer leaves of the bulb are always white and the color of the skin that covers the teeth is white. It is the earliest variety and most of the bulbs have sizes between 50 mm and 70 mm. This garlic has a milder aroma and flavor than other varieties and a good size that makes it aesthetically very attractive and favors its worldwide marketing. The Spring variety of garlic owes its name to the time it is harvested, which coincides with spring, although due to its Asian origin it is often also known as Chinese garlic. It is a grateful garlic, easily adapted for cultivation and very early in its development. However, its conservation is relatively short.

White Garlic

Variety that has a soft stem, the outer leaves of the bulb are generally white / ivory, the color of the skin that covers the teeth is beige, and the teeth are a bit asymmetrical in shape. Its harvest is between that of the Spring and purple varieties. Most bulbs have sizes between 50mm and 70mm. Its head is medium-large in size and irregular in shape, provided with 10-12 teeth covered with white fur. It is a very popular type of garlic in all countries, thanks to its rustic, resistant and fleshy appearance and its great conservation capacity. It is characterized by a moderate aroma and an intense flavor that makes it the ideal seasoning for numerous recipes, especially for cooking white meats. . Its cultivation and processes are of medium complexity. And it has an average yield per hectare.

Peeled Garlic

Peeled garlic is a natural, fresh garlic, subjected to a peeling process that results in a clean clove of peel while preserving all the nutritional properties of the product. Peeled garlic is increasingly in demand, making a niche for itself in the market thanks to its ease of use. Its shelf life is 60 days when stored between 0ºC and 5ºC.