Flavour
The flavours of garlic are an individual taste experience. Therefore,
you may find that our comments differ from your own.
All of these comments were derived from tasting a small amount of raw, crushed garlic.
Porcelains: the large cloves
make it easy to add lots of garlic to your favourite dish. Excellent
roasted.
Anthony's Italian Mild. A bit sharp, but not powerfully strong.
Armenian Flavourful, with an earthy aftertaste.
Chiloe An
instant, complex flavour. Stings, but is not too hot.
Floha Reasonably
Mild.
Georgian Crystal Fairly mild. Nice
classic flavour.
Georgian Fire Fairly hot, with good flavour.
Leningrad Strong, hot and sharp.
Moravia Mild,
building to a moderate heat. Earthy flavour.
Music Pleasantly mild.
Polish Hardneck Medium heat.
Portugal 1 Azores Hot, and flavourful, with a strong aftertaste.
Portugal 2 Hot and Spicy.
Romanian Red Strong heat. Robust flavour
Yampolskij Long-lasting,
medium heat.
Marbled Purple Stripes: The large cloves are great kitchen companions, adding good garlic
flavour wherever they go.
Bogatyr Medium
heat, with a nice, rounded, onion-like flavour.
Brown Rose Moderate heat.
Choparsky
A strong garlic taste.
Duganskij Reasonably hot, with a basic
allium flavour.
Guatemalan Ikeda Medium
heat. Gives a good flavour impression.
Irkutsk Very
hot and sulphurous. Then a basic garlic flavour in the aftertaste.
Khabar Medium Heat.
Metechi Nicely flavourful, with a strong, rich
aftertaste. Pleasant, and not too hot.
Red Russian Robust heat, with a rounded, onion-like aftertaste.
Siberian Hot.
Somewhat harsh, but with a pleasant aftertaste.
Ural Mountain Robust heat, with sharp, pungent flavour.
Purple Stripes : Reknowned for retaining
their flavour after cooking.
Chesnok Red Medium heat,
with a full, strong aftertaste.
Persian Star Medium Heat. The flavor is complex, with a toasted
aftertaste.
Rocamboles : Their rich flavour makes
them some of the best garlic to taste raw. They are divine in salads, or on
bread with cheese. The cloves are easy to peel.
Anna's Hungarian Medium heat, with excellent flavour and a toasted
aftertaste.
Brown Saxon Rich Aftertaste.
Belarus Medium Heat, nice flavour.
Belarus Medium Heat, nice flavour.
Carpathian Rich, strong and sweet. Nice heat. Superb flavour.
Czech Soft flavour, with a mild aftertaste.
Colorado Black A bit of zing, with a nice round, mellow aftertaste.
Czech Mild. Soft, robust flavour, with a gentle aftertaste.
German Red Hot and sharp, with a pleasant aftertaste.
Hungarian Kiss Medium Heat. Nice, soft, mellow flavor.
Kiev Solid,
Long-lasting heat.
Marino Very Hot! It can
burn.
Mediterranean Sweet, dense, hearty Flavour.
Newfoundland Heritage Medium Heat.
Newfoundland Heritage Medium Heat.
Pitarelli Medium heat with good, solid flavour and a rich
aftertaste.
Puslinch Mild, with a long-lasting aftertaste.
Russian Red Medium Heat. Rich aftertaste.
Spanish Antolini Medium Heat.
Pleasantly flavourful.
Svetlana Medium Heat.
Ukrainian Hot Fairly Hot. Robust flavour.
Creoles: Superb keeping
quality. The cloves stay firm well into the next garlic harvest.
Ail Rose de Lautrec Mild and
flavourful.
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