India UP Garlic
Inventory, lb : 0
UP garlic is medium, round and depending on the variety may contain 10 to 20 petite cloves. The outer bulb wrappers are ivory to white, and the cloves are encased in thin, white, paper layers. UP garlic offers a strong pungent flavor with mild to medium heat.
UP garlic is available year-round.
UP garlic, botanically classified as Allium Sativum, is produced in the Uttar Pradesh region of India and is named "UP" after this province. Garlic marketed as an UP variety can be one of many different garlic types, all having a similar appearance and flavor. India typically ranks annually as one of the top three producers of garlic worldwide. Uttar Pradesh produces spices including ginger, turmeric, coriander, mustard, fennel, fenugreek, and garlic, with garlic contributing about 37 percent of the spice production. In 2017, India's production and exportation of garlic increased by nearly 82% and is gaining traction as one of the top producers next to China.
UP garlic is a good source of vitamin B6, vitamin C, and manganese.
UP garlic can be used in both raw and cooked applications. It can be pureed or minced into a paste to be the base for curry sauces and acts as a flavor enhancer and thickener. Garlic is also popularly roasted or sundried then pickled to make a condiment known as 'garlic achaar.' Ginger-garlic paste is a commonly found ingredient in Indian kitchens and can be homemade or store bought. UP garlic can also be diced and added to flavor meats, shellfish, vegetable dishes, chutneys, and naan bread. Lashun parathas is a popular garlic bread made in northern India. The robust flavor of garlic marries well with ghee, paneer, ginger, tamarind, coconut, potato, cilantro, onion, chili, dal, shellfish, chicken, cauliflower, fenugreek, and jaggery. UP garlic will keep up to four months when stored in a cool and dry place.
Garlic has long been utilized as a spice and for its medicinal and healing properties throughout India. Tibbi, Unani and Auryvedic, the three major ancient medical systems in India, all utilized garlic for its healing properties and mention it in ancient texts. One such text, the Charaka-Samhita, dates back to 900 BCE and notes the use of garlic as a method to help treat both arthritis and heart disease.
UP Garlic is grown in Uttar Pradesh, India, and has been grown since ancient times. Today it is distributed throughout India and exported to other countries around the world including Thailand, Malaysia, Vietnam, Philippines, Taiwan, some African countries, the United States, and Europe.