4 different types of garlic and which is the best


Pink Garlic, also locally known as “Gavthi Lassan” is a variety of garlic that can be identified by its rosy-cheeked cloves. Pink garlic bulbs are small, around 5 cm in diameter with each bulb containing not more than 10 pink cloves. These crisp, pungent cloves are hidden below a white, translucent outer wrapper, which when removed showcases the off-white bulbs wrapped in pink covers. This variety of garlic is comparatively more sweet tasting, with an aroma that is sharper than its more popular white counterpart. Pink garlic is known to be warm and highly pungent, with some even declaring it a connoisseur’s garlic, given its unique robust flavours. Its cloves are juicy and crisp but slightly less sticky than regular garlic. Pink garlic can be used raw or cooked, much like regular white garlic and can be chopped, crushed or sliced as per choice. This garlic can be added to any dish that calls for the use of garlic and is a good source of vitamins A, B, C, and minerals like copper, magnesium, calcium, potassium, iron and zinc. Pink garlic can be stored for about six months to a year if kept properly and can be used to accentuate the flavour of your favourite meal.



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