About Red Carrot Garlic
(Also referred to as Laal Gajar Lasun / Reddish Garlic) Red Carrot Garlic is a visually striking and nutrient-rich garlic variety characterized by its reddish-pink outer skin, often resembling the color of red carrots. Grown primarily in select regions of India with rich, mineral-heavy soil, this garlic variety is valued for its distinct aroma, robust flavor, and high antioxidant content. At Kalidass Garlic Center, we procure and process only the finest quality Red Carrot Garlic, ideal for both culinary and therapeutic use, packed with care to retain freshness and shelf life.
Commercial and usage highlights
- Health & Culinary Benefits:
- Contains higher polyphenols and antioxidants due to the red pigmentation
- Supports blood purification and digestion
- Adds vibrant color and flavor to dishes and pickled products
Use cases
- Retail and grocery counters
- Wholesale and redistribution
- Hotels and catering kitchens
- Restaurants and cloud kitchens
- Supermarkets and B2B buyers
- Food processing and manufacturing
Full description
(Also referred to as Laal Gajar Lasun / Reddish Garlic)
Description:
Red Carrot Garlic is a visually striking and nutrient-rich garlic variety characterized by its reddish-pink outer skin, often resembling the color of red carrots. Grown primarily in select regions of India with rich, mineral-heavy soil, this garlic variety is valued for its distinct aroma, robust flavor, and high antioxidant content.
At Kalidass Garlic Center, we procure and process only the finest quality Red Carrot Garlic, ideal for both culinary and therapeutic use, packed with care to retain freshness and shelf life.
Key Features:
🧄 Color: Reddish-pink or purple-streaked skin with bold white cloves
🌱 Size: Medium to large-sized bulbs with tightly packed cloves
📦 Packaging: 10kg / 20kg / 50kg net bags or custom-labeled sacks
🌾 Farming Method: Naturally cultivated, sun-cured post-harvest
🔥 Flavor Profile: Sharper and spicier than regular white garlic – ideal for pickles and seasoning
❄️ Shelf Life: 60–90 days under dry, ventilated storage
Health & Culinary Benefits:
Contains higher polyphenols and antioxidants due to the red pigmentation
Supports blood purification and digestion
Adds vibrant color and flavor to dishes and pickled products
Used in traditional Ayurvedic recipes for its heat and potency
Common Uses:
Indian pickles, chutneys, and masalas
Ayurvedic home remedies
Daily cooking for health-conscious consumers
