Arequipa Garlic
Estimated Inventory, lb : 0
Description/Taste
Arequipa garlic varies in appearance, depending on the specific variety, and ranges in size from 4 to 8 centimeters in diameter. The bulbs generally have a squat, broad, curved base, which tapers to a narrow, slender neck. Some Arequipa garlic varieties have a central hard stem, while others are comprised of only cloves. The bulb’s exterior is enveloped in thin, brittle, protective layers, appearing in shades of ivory, cream, and white striped with purple or maroon streaks. Underneath the flaky exterior, the bulbs are made up of tightly pressed oval to oblong cloves. The cloves are covered in tough skin and have an ivory, crisp, firm, aqueous, and succulent consistency. Arequipa garlic is edible raw or cooked and releases a faint aroma. Raw cloves have a robust, initially pungent flavor. Despite their initial spiciness, the intense notes quickly dissipate, leaving a pleasant, lingering savoriness. Once cooked, Arequipa garlic becomes mild and rich.
Seasons/Availability
Arequipa garlic is harvested fresh between September and May. Once picked, the bulbs are dried and sold year-round.
Current Facts
Arequipa garlic, botanically classified as Allium sativum, is a general descriptor for several varieties grown in a specific region of Peru, belonging to the Amaryllidaceae family. Garlic is produced year-round in Peru, and Arequipa is the name of the first cultivation area that harvests bulbs each season. Both hardneck and softneck varieties are grown in Arequipa, and the most popular varieties include Chino Blanco, Napurí, Masone, Barranquino, and Morado Arequipeño. Arequipa garlic is primarily grown through small family farms and is a source of income for communities within the region. Once harvested, Arequipa garlic is shipped throughout Peru for sale as a culinary and medicinal ingredient and is also exported internationally. Arequipa garlic is favored for its robust taste and is used in a wide array of traditional, modern, and fusion dishes in Peruvian gastronomy.
Nutritional Value
Arequipa garlic has not been studied for its nutritional properties, and each variety will have its own vitamin and mineral content. Garlic, in general, is a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and phosphorus to repair tissues. Garlic also provides calcium to protect bones and teeth, zinc to guard against bacteria and viruses, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, vitamin C to strengthen the immune system, and other nutrients, including manganese, copper, folate, niacin, riboflavin, and vitamin K. In natural medicines, garlic is utilized for its anti-inflammatory, antibacterial, and antiviral properties. Cloves and their allicin content are incorporated into throat and respiratory health remedies, colds, and flu.
Applications
Arequipa garlic has a pungent, robust, and rich flavoring suited for fresh and cooked preparations. Since its introduction into Peru in the 16th century, garlic has become a foundational element in building savory stews, soups, and meat dishes. Arequipa garlic is valued for its flavor and can be incorporated into any preparation. Garlic cloves can be infused in marinades for anticuchos, which are grilled cuts of meat, tiradito, a dish of chilled fish, or mixed into ocopa, a peanut-flavored huacatay sauce slathered over boiled potatoes. Garlic can also be incorporated into cuy chactado, or fried guinea pig, a delicacy in Arequipa, or simmered into soups, chowders, and stews, including chupe de camarones, adobo, and estofado de res. One notable dish widely found throughout Arequipa that uses garlic is rocoto relleno or Peruvian stuffed peppers. Outside of Arequipa, garlic shipped to other regions of Peru is used in modern and traditional recipes, such as lomo saltado, causa, and papa rellena. Arequipa garlic pairs well with herbs such as mint, cilantro, parsley, and oregano, tomatoes, corn, potatoes, squash, and meats including beef, pork, and poultry. Whole, unopened Arequipa garlic will keep for several weeks to months when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
Arequipa is known as “the city of eternal spring” as it has a mild, warm climate, ample water, and rich soil. This terroir creates an ideal region for agriculture and has contributed to its production of garlic. Arequipa was once inhabited by several indigenous people groups, with some evidence of these settlements dating back to 8,000 BCE, and the region’s location along ancient trade routes contributed to its longstanding history. Arequipa resided between the coast, mountains, and jungles, becoming a center hub for crop trade. The Incas turned the region into an important center of the empire in the 15th century and further developed the land for increased agricultural production. Later in the 16th century, the Spanish arrived, introducing crops such as garlic, olives, wheat, and rice. These crops became intercropped with native varieties of corn, potatoes, and peppers, creating diversity in the gastronomic endeavors of the region. Garlic was embedded into the foundation of Peruvian cooking and quickly became a needed flavoring for enhanced depth and richness. In the modern day, Arequipa became so well known for its rich culinary scene that it was given the title of a Creative City of Gastronomy in 2019. The UNESCO-run program helps promote the region's culinary attributes and develop partnerships between food leaders, researchers, growers, and experts to protect local food culture. Arequipa was also declared a World Heritage Site by UNESCO in 2000 for its architecture and extensive cultural history.
Geography/History
Garlic cultivars grown in Arequipa, Peru, are descendants of varieties first introduced by the Spanish in the 16th century. Spanish conquistador Fransisco Pizarro arrived in what is now modern-day Peru in 1526 and led the movement to seize control of the region from the Incas, executing the last Inca ruler in 1572. With the rise of Spanish settlements, new crops, animals, and cultural practices were introduced into the region. Garlic was one of the crops carried from Europe, as it was a foundational element in Spanish sofrito, a base flavoring for Spanish culinary dishes. Various garlic types were planted throughout the land and spread with expanding Spanish settlements. Over time, garlic became a crop adopted by indigenous populations, and the bulbs were favored for their rich, aromatic flavoring. By the 18th century, Peruvian culture had become a mix of indigenous, African, and European influences and traditions, and garlic had been firmly established in fusion dishes. It is unknown when garlic was introduced into the Arequipa region in Southern Peru, but it is hypothesized that the species appeared with the arrival of the Spanish sometime after 1540. Arequipa is known for sitting approximately 2,335 meters above sea level, and the region is surrounded by three volcanoes. These volcanoes create a valley filled with fertile soil, and the land is nourished by the Chili River, constructing a region favored for agriculture. In Arequipa, several varieties of garlic are produced annually for domestic use and export. Most of the crop is sold throughout Peru as a culinary staple, but a small portion of the crop is also exported worldwide to the United States, Mexico, Brazil, Ecuador, Colombia, Venezuela, Europe, and Asia. Garlic is primarily grown in the Majes, Tambo, and Pedregal Valleys within Arequipa. The Arequipa garlic featured in the photograph above was sourced through local markets in Lima, Peru.
