Product Overview
Peeled garlic consists of fresh garlic cloves that have had their outer skins removed for convenience and immediate culinary use. It is widely used in retail, food service, and food processing sectors, offering the flavor and functionality of fresh garlic without the preparation time.
Key Characteristics
Peeled garlic consists of individual cloves that are creamy white in color with a smooth, firm surface. The cloves retain the characteristic pungent aroma and flavor of fresh garlic. Texture is firm and moist, making peeled garlic suitable for a wide range of culinary applications. Because the protective skin has been removed, peeled garlic is more perishable than whole garlic bulbs.
Nutritional Value
Peeled garlic provides vitamin C, vitamin B6, manganese, and dietary fiber. It contains sulfur compounds, including allicin, which contribute to its characteristic aroma and flavor. Garlic also contains antioxidants and trace minerals such as selenium and potassium.
Seasonality and Origin
Peeled garlic is available year-round through processing and packaging operations. Major producing countries include China, India, Spain, Argentina, Egypt, and the United States. Consistent global production supports continuous market availability.
Common Applications
• Fresh cooking
• Sauces and marinades
• Soups and stews
• Stir-fries
• Foodservice operations
• Food processing applications
Storage and Handling
Proper handling is essential to maintain freshness and food safety.
• Recommended storage temperature: 32°F to 36°F
• Relative humidity: 65–75%
• Shelf life: 1–3 weeks under optimal conditions
• Keep refrigerated at all times
• Store in sealed food-grade packaging
• Avoid excessive moisture accumulation
• Use promptly after opening
Origin and Background
Peeled garlic was developed to meet demand for labor-saving ingredients in commercial kitchens and food processing operations. Advances in peeling and packaging technology have made peeled garlic a convenient option while maintaining the quality and flavor of fresh garlic.
Grades and Quality Standards
Extra Fancy Grade
• Uniform clove size and appearance
• Firm texture and bright white color
• Free from discoloration, sprouting, and defects
Fancy Grade
• Slight variations in size and appearance
• Minor cosmetic imperfections allowed
• Suitable for retail and foodservice distribution
Commercial / Processing Grade
• Visible defects permitted within industry standards
• Maintains flavor and internal quality
• Used for food processing and bulk culinary applications