Red Garlic

Description

Known for its deep red clove color, our Red Garlic is extremely weather resistant and can grow in harsh cold regions and warm climates where other garlic varieties struggle, making it one of the few garlic varieties that thrives in areas with mild winters, early springs and hot summers. It typically contains six to ten large cloves that can exceed two inches in size and has a mild, long-lasting pungent flavor. You can eat this garlic raw or chop it up and add it to a variety of dishes where it will give you a rich flavor.

Features

Our Red Garlic is cultivated in the traditional cultivation mode, without any additives added in the process. It has a pungent, rich, juicy flavor, with a slightly purple skin, wrapped in bulbs and cloves. When eaten raw, this garlic has a stimulating and intense sweet and spicy flavor, and when cooked it has a wonderfully rich, complex aroma. You can also make it into a red garlic sauce or combine it with a little onion powder and tomato paste to make a delicious broth that will go perfectly with a bowl of rice or noodles.

External conditions during storage:

1. Low temperature and low humidity

2. High temperature and low humidity (storage temperature above 32 ℃, relative humidity below 60%)

3. Low oxygen and high carbon dioxide atmosphere (oxygen concentration shall not be less than 2%, carbon dioxide concentration shall not be more than 12%)

4. Spray anthocyanins in the field before harvest (spray anthocyanins with a concentration of 0.2% to 0.4% 1-3 days before harvest, and spray again when it rains within 24 hours after spraying)

5. Cold storage at low temperature and low humidity is often used in production, or it is refrigerated after radiation treatment.

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