Spanish Roja Garlic
Inventory, lb : 0
Spanish Roja garlic is defined almost entirely by its flavor. Its appearance is similar to many other harndeck garlics, boasting eight to twelve cloves which are arranged around a central, woody stalk. Its tan to violet-blushed sheath of wrappers encapsulates large ivory cloves with a flavor so strong, hot and robust that it sticks around for a long time. If cooked, particularly roasted it will develop a deep, rich and complex flavor. It has been described as one of the most preferred garlics flavor wise in the world.
Spanish Roja garlic is available in the summer months.
Spanish Roja garlic, also known as Greek or Greek Blue garlic is a hardneck cultivator botanically known as Allium sativum var. ophioscorodon. Spanish Roja is a rocambole type, which is the most common hardneck cultivator. Spanish Roja garlic is considered to be one of the most relevant and revered of all hardneck garlics. It is sought after for its superior flavor and in 2002 consistently ranked in the top two or three in a series of fifty tastings conducted across the United States by garlic expert, Chester Aaron.
Spanish Roja garlic is rich in alliinase and alliin, compounds responsible not only for the garlic’s robust aroma and flavor but for many of its nutritional properties as well. When the garlic is crushed, pureed or finely chopped the combination of the two create allicin, a sulfur compound which has been shown to have antibiotic and anti-inflammatory properties and is being studied for its ability to support healthy cardiovascular function.
As Spanish Roja garlic is assertive when raw, use sparingly in any raw preparation. Chopping coarsely, mincing and pureeing will release more of its oils providing a sharper flavor than slicing or leaving it whole. Roast or sauté Spanish Roja garlic for a multidimensional and richer flavor experience. Complimentary pairings for Spanish Roja garlic include acidic fruits and vegetables, fresh herbs, cream, robust cheeses, olive oil, soy sauce, starchy pastas, grilled steak, roasted meats and seafood. To store keep un-peeled Spanish Roja garlic in a cool dry place and use within four to six months.
Garlic expert and author of the book, “The Complete Book of Garlic”, Ted Jordan Meredith was first inspired to research garlic when he came upon the unique and flavorful Spanish Roja variety at a local farmers market in Washington State. Today Spaish Roja is listed on Slow Food USA’s Ark of Taste, a catalog of important heirloom foods that works to raise awareness of their existence and encourage others to produce them.
Spanish Roja garlic is an heirloom variety of garlic and is believed to have originated in Spain. Like nearly all other strains of garlic, Spanish Roja would eventually immigrate to the New World and become a true heirloom variety of North America. It was first cultivated in northwest Oregon in the late 1800's. More persnickety about growing conditions than other rocambole types the Spanish Roja is only successfully cultivated in areas that experience cold winters.
People have spotted Spanish Roja Garlic using the Specialty Produce app for iPhone and Android.
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Pike Place Market
Sosio's Produce In Pike Place MarketNear Seattle, Washington, United States
1st Ave and Pike St., Seattle 98101
About 196 days ago, 9/15/16
Spotter's comments : Spanish Roja Garlic spotted at Pike Place Market. What a fragrant find - Perfect sauteed or roasted!
Bear Foods, Chelan WA Washington, United States
About 375 days ago, 3/20/16
Spotter's comments : I spotted organic Spanish Roja Garlic at Bear Foods, Chelan WA!