Garlic (Allium sativum) is a tuberous plant in the narcissus family and is related to onions, leeks and chives. The oldest records of the use of garlic date back to 1500 BC, from Egypt. The world's best garlic is grown in Turkey's Taskopru region.
Healthy Properties of Garlic
Garlic has a proven cholesterol and blood pressure-lowering effect. It also works bactericidal because of the presence of allicin in garlic. There are other effects attributed to garlic. Garlic is rich in vitamin B6, vitamin C and the minerals Manganese and Phosphorus.
The Use of Garlic
Glary garlic is a popular herb in the Mediterranean and Central European countries and is used both fresh and in powder form (dried and ground). Garlic granules are finer in texture than quilled garlic but coarser than powder. The granules are white/creamy in colour and have a strong pungent somewhat sweet odour. Garlic granules have a burning sharp taste.
The best garlic in the world (Its name is Taskopru Garlic)
Compared to other garlic samples, it shows superior properties. It has the highest values in terms of iron, sulphur, magnesium, potassium and aroma. It is considered the number one garlic in the world in terms of quality. The sufficient amount of selenium, which is an important antioxidant substance, makes Taşköprü garlic unrivalled.
If we count the technical distinguishing features; Headshell color is white, teeth are tight and hard, tooth shell color is pinkish, gingival color is creamy yellowish. There is anthocyan (anthocyanin, the pigment that gives colour to purple, red and blue plants) in the headshell, but there are few anthocyan strips on the teeth, the average number of teeth is in the range of 12 - 17 according to the head size, 5-10 times protective covering the teeth There is a shell.
The size of the head can reach up to 60 grams depending on the growing conditions, the average size is 15 — 35 grams, the head diameter is 30-40 mm, the average number of teeth is 10-15, the average tooth weight is 2-3 grams.
Separation of the shell from the head is difficult because of its hard structure. Difficult separation of the shells increases the shelf life as it reduces the air permeability. It has a sharp smell and the dry matter rate is 37%.
Its specific bitterness is harder than other garlics. It is the most valuable garlic in terms of medicinal properties. Selenium, which is a cancer preventive and risk-reducing substance, is almost non-existent in garlic except Taşköprü garlic. Allyl Propyl Disulfide (C6H12S2) (It is a volatile light yellow liquid with a strong odour) that gives Taşköprü garlic its odour. It is found in trace amounts in other garlics grown in Turkey. Its composition is very rich in minerals and vitamins. Selenium, a cancer-preventing and risk-reducing chemical substance, is only found in Taşköprü garlic.
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Vitamins and Minerals: Manganese, Vitamin B6, Vitamin C
Special Characteristics: Organic
Country of cultivation: Turkey (In the city of Taskopru, Kastamonu)
Private Label possible? Yes
Energy (kcal/kJ): 353 kcal / 1477 KJ
Proteins: 17 g
Carbohydrates: 71 g
Fat: 0 g
Saturated Fats: 0 g
Fibers: 5 g
Sodium: 38 mg
Salt: 0 g