Garlic Première Quality

The quality of the agricultural Spanish products  is well-known around the world. With regards to the purple garlic, we can assure, without any doubt, that we offer the best garlic around the world.

The famed Purple Garlic know as Ajo Morado from Las Pedroñeras has become as much a symbol of the region, as a treasured and essential ingredient in the area’s gastronomy.  It’s named for the purple sking that sheaths each of the individual cloves. The bulbs themselves are dounded and slightly smaller in size than typical white garlic, and they are covered in white or slightly pinkish skin. It is rich in enzymes, in vitamins E, C and B1M, with a considerable quantity of thiamine, indispensable for the metabolism of carbohydrates.

Across the world, garlic has been valued for its medicinal attributes for thousands of years. The Purple Garlic from Las Pedroñeras is not an exception. It has a high content of volatile sulfur compounds, which contribute to the distinctive taste and smell of this variety of garlic. It owes their properties mainly to the allicin, who has antibiotic properties against many bacteria, fungi, viruses and parasites. The high allicin content of the Purple Garlic from Las Pedroñeras make it a powerful antimicrobial agent with other medicinal values as well.

Over the past 20 years or so, garlic has become the subject of major review for its anti-oxidant and anti-mutagenic effects - in other words regular intakes of garlic are vitally protective of the immune system; can prevent cardiovascular disease; stop internal blood clotting, the key cause of strokes, and have a role to play in protecting us against certain forms of cancer.

A regular consumption of garlic has also been shown to change the way the body uses cholesterol - directing more of it away for excretion and thus permitting less to fur up the walls of your arteries.

However, it is well to mention that in order to gain most of these and other medicinal perks, the garlic must be consumed raw, losing almost the 80% of its properties when it is cooked.