Madhya Pradesh · Rajasthan · Gujarat

Garlic

Bold, pungent, sun-cured — Indian garlic with the allicin to back it up.

Our garlic is grown in the black-cotton soils of central India, sun-cured for two to three weeks, then hand-graded for tight, snow-white skin and large, firm cloves. Available as whole bulbs or vacuum-packed peeled cloves for the food-service trade.

Cluster of fresh white Indian garlic bulbs on a wooden board

Origin & craft

From the hills to your shelf

India is the second-largest garlic producer in the world, and the Neemuch and Mandsaur belts of Madhya Pradesh — along with growers in Rajasthan and Gujarat — supply the bulk of our export-grade lots. Cool nights and dry harvests give us bulbs with high allicin, low moisture and an unmistakable, lingering pungency.

Bulbs are field-cured under shade, the necks twisted off by hand, then graded on size and skin condition before going into ventilated cartons. Peeled cloves are processed in a temperature-controlled clean room, vacuum-packed and shipped chilled — ready for restaurant kitchens, sauce makers and dehydration plants worldwide.

Specifications

Quality benchmarks

Bulb size: 30–40 / 40–50 / 50+ mm
Cloves per bulb: 12–25 (variety-dependent)
Allicin: ≥ 0.4%
Moisture (whole): ≤ 65%
Skin: Tight, white, unbroken
Shelf life: 5–7 months at 0–2 °C

Grades

What we ship

Indian White — Whole Bulb
Snow-white skin, large firm cloves. Our flagship export grade for retail and HORECA.
Vacuum-Packed Peeled Cloves
Clean-room peeled, sorted and vacuum-sealed in 500 g / 1 kg pouches. Cold-chain shipped.
Dehydrated Flakes / Powder
Low-temperature dried, milled to grade. Long shelf life for blenders and ready-meal makers.

In the field