Flavours

 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.    

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.

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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