Garlic has been used in Egypt since ancient times and was highly revered for its life-giving properties and intense flavor. Egyptian garlic is an excellent source of vitamins C and B6, selenium, and manganese, and also contains some fiber, phosphorus, potassium, calcium, iron, and copper.
Egyptian garlic is smaller in size than common white garlic and has a globular, tear-drop bulb that connects into a stem, also known as a neck, that may appear green when fresh and brown when dried
Egyptian garlic is available year-round, with a peak season in the late spring through fall in Egypt.
Egyptian garlic can be consumed raw, thinly sliced and added to salads, or it can be chopped and mixed into sauces, dips, and spreads.
Egyptian onion has its own niche in the international market for its aroma, taste, spice, color and size. Egyptian onions are the most demanded onions over the globe with Egypt exporting it to most of the neighboring countries along with far off ones. Major varieties are RED ONION and Golden ONION of which Red onions are the most produced and exported variety worldwide.
The fertile soil and favourable climate in the Egypt are ideal for the cultivation of our onions. Did you know that onions are extremely healthy? They are full of fibre, carbohydrates, vitamin C and antioxidants which help purify the blood, stimulate the heart and have a positive effect on the respiratory tract and digestive system
