Hill garlic: Ooty, Kodaikanal, Himachal
Hill garlic is grown in cool, high-altitude climates that produce compact, aromatic bulbs. Ooty and Kodaikanal garlic come from the South Indian hills, while Himachal garlic comes from the northern hills. All three are flavour-led, premium varieties prized by cooks and traditional buyers.
In Tamil, hill garlic is called Malai Poondu. These varieties suit premium grocers, traditional trade, and hotels with signature dishes.
Kashmir and single clove garlic
Kashmir garlic is high-mountain garlic, much of it grown as single clove (snow mountain) garlic — one rounded clove per bulb. These are the most premium varieties, sought by specialty retail, gourmet stores, and gifting buyers for their intense aroma and distinctive look.
- Kashmir garlic: high-mountain, intensely aromatic
- Single clove garlic: distinctive, easy to peel
- Ideal for specialty retail and gifting
Desi and plains garlic
Desi garlic is the native, smaller-cloved Indian garlic prized for its strong aroma in traditional cooking. Plains garlic — including larger white and full gola types — is the high-volume workhorse for everyday cooking, institutional kitchens, and value retail.
These varieties cover the bulk of daily demand and are essential for any wholesale garlic counter.
Processed garlic: peeled, paste, black
Processed garlic adds convenience and value. Peeled garlic and garlic paste save commercial kitchens labour, while black garlic — aged until sweet and umami-rich — is a premium specialty product for gourmet and wellness buyers. Together they let a supplier serve HoReCa and specialty markets beyond raw bulbs.
Choosing varieties for your customers
The right mix depends on who you serve. Premium grocers want hill, Kashmir, and single clove garlic; high-volume kitchens want plains and peeled garlic and paste; specialty and gourmet buyers want black and single clove garlic. Stocking a balanced range from one supplier keeps quality consistent and ordering simple.