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Kazakh garlic is a colorful bulb, averaging 6 to 7 centimeters in diameter, and has a round, tapered, and slightly flattened shape with large cloves surrounding a firm and elongated central neck or stalk. Each bulb contains 6 to 10 cloves, and the bulb is tightly wrapped in many thin, papery, purple and white striped layers. Underneath the parchment-like layers, each individual crescent-shaped clove is encased in a protective layer that is shiny and light brown, also displaying purple variegated striping. Kazakh garlic has a sharp and pungent, earthy flavor when raw that mellows and develops a rich, nutty, and musky flavor when cooked.
Seasons/Availability
Kazakh garlic is available year-round in Central Asia.
Current Facts
Kazakh garlic, botanically classified as Allium sativum subsp. ophioscorodon, is a general descriptor used to encompass many different varieties of hardneck garlic that belong to the Amaryllidaceae family. The varieties, more specifically purple stripe cultivars, are believed to be direct descendants of wild garlic and are native to southern Kazakhstan, which is deemed by experts to be part of the center of origin of all garlic. There are many different varieties of purple stripe garlic that may be classified generally as Kazakh garlic, including Duganski, Zaili, and Maxitop, and these cultivars are favored for their long storage capabilities and sharp, pungent flavors, utilized as both a culinary and medicinal ingredient.
Nutritional Value
Kazakh garlic is an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and contains vitamin B6 and manganese. It also provides anti-inflammatory, antibacterial, and antiviral properties and some potassium, magnesium, phosphorus, and calcium.
Applications
Kazakh garlic is best suited for both raw and cooked applications such as roasting, sautéing, grilling, and stir-frying. When raw, the cloves can be chopped, pureed, or crushed into dips, sauces, and dressings. It is important to note that the raw cloves tend to have a stronger, more pungent flavor, and when crushing, chopping, pressing, or pureeing in applications, the cloves release even more of their oils providing a sharper, assertive flavor in comparison to slicing or leaving it whole. Kazakh garlic is also popularly utilized in cooked applications as the pungent oils will reduce into a savory and rich flavor. The garlic can be added into soups and rice dishes, cooked with meats, boiled into dumplings, or roasted with vegetables. It can also be sautéed into sauces, boiled and marinated, roasted by itself for a sweeter flavor, incorporated into noodle-based dishes, or pickled for extended use. Kazakh garlic pairs well with spices such as coriander, dill, parsley, and sesame seeds, meats such as beef, lamb, pork, poultry, and horse, yogurt, sour cream, carrots, potatoes, mushrooms, and eggplant. Kazakh garlic will keep up to nine months, depending on the specific variety, when stored in a cool and dry place.
Ethnic/Cultural Info
In Kazakhstan, traditional meals typically revolve around robustly flavored meats and high energy accompaniments. Kazakh garlic can add a rich, earthy flavor to dishes and is sometimes used in besbarmak, which is considered the national dish of Kazakhstan. The meat-focused dish consists of boiled meat, typically lamb, beef, fish, or horse meat, which is regarded as a delicacy and is served over flat, homemade pasta squares. The dish is also served with a side of an aromatic meat broth filled with spices, herbs, and kurt, which is dried fermented milk that can be stirred into the broth. Besbarmak translates to mean five fingers, which is derived from the original nomadic style of eating the dish with hands rather than silverware. The dish is also served in large, family-style portions, and is shared among family and friends at gatherings.
Geography/History
Kazakh garlic is closely related to wild garlic varieties native to Central Asia in a region known as the “garlic crescent,” which stretches in an arc-like shape across countries such as Kazakhstan, Uzbekistan, Kyrgyzstan, and into northern Turkmenistan and Iran. These wild garlic varieties are believed to have been present since ancient times, and semi-nomadic tribes would carry the garlic with them for medicinal and culinary purposes. As the cultivation of these varieties began, the cultivars we are familiar with today are a product of multiple generations of selective breeding. Today many of the Kazakh garlic varieties seen in local markets are still being grown through small farms, and some newer varieties have been developed at the Kazakh Research Institute of Potato and Vegetable Farming in the Almaty region. Outside of Kazakhstan, Kazakh varieties such as the Duganski have also been introduced as a specialty home garden cultivar in North America, Europe, and Australia.
Supermarket Magnum
Almagul 18 A, Almaty, Kazakhstan
Kazakh garlic is not only visually striking with its purple and white striped layers but also known for its adaptability in the kitchen. Its raw sharpness and pungency transform into a rich, nutty, and musky depth when cooked, making it a versatile choice for various dishes. Each bulb of Kazakh garlic typically measures 6 to 7 centimeters in diameter and contains 6 to 10 large cloves, offering a substantial amount of cooking potential.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Kazakh garlic is highly versatile and used in both raw and cooked preparations, releasing stronger flavors when crushed or chopped. It pairs well with a variety of items such as coriander, lamb, yogurt, potatoes, and mushrooms. Cooking methods like roasting amplify its sweet, savory notes, while pickling extends its use. Depending on the variety, it can be stored for up to nine months in a cool, dry environment.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Kazakh garlic. Kazakh garlic varieties, notably purple stripe cultivars like Duganski, Zaili, and Maxitop, are prized for their sharp, pungent flavors and medicinal uses. These cultivars are considered direct descendants of wild garlic and are native to southern Kazakhstan, which is thought to be a center of origin for all garlic. Their long storage life makes them a versatile choice for culinary applications.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Kazakh garlic originated in the "garlic crescent," a region arching through Central Asia, including Kazakhstan, Uzbekistan, and northern Iran. These garlic varieties have been cultivated for generations from wild ancestors carried by semi-nomadic tribes for culinary and medicinal use. Their lineage is a testament to ancient selective breeding practices that shaped the flavorful cultivars enjoyed globally today.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Kazakh garlic enhances the rich, earthy flavors of traditional dishes in Kazakhstan. It is sometimes used in besbarmak, Kazakhstan's national dish, which features boiled meats like lamb, beef, fish, or horse meat served over flat pasta squares. The dish is enjoyed with aromatic broth and kurt, dried fermented milk. Besbarmak translates to "five fingers," reflecting its nomadic roots, as it was originally eaten by hand and shared in large portions at gatherings.
Galmart Supermarket
Сейфуллин даңғылы 617, Алматы 050013, Казакстан
Kazakh garlic has a striking appearance with bulbs measuring 6 to 7 centimeters in diameter. The bulbs are round yet slightly flattened, showcasing purple and white striped papery layers. Inside, you'll find 6 to 10 large, crescent-shaped cloves, each with a shiny, light brown protective layer adorned with purple variegation. Its raw flavor is sharp and pungent, but cooking transforms it into a rich, nutty, and musky taste.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Kazakh garlic offers a robust, pungent flavor when raw and becomes savory and rich when cooked. It’s versatile in applications like roasting, sautéing, grilling, or stir-frying. Its potency increases when crushed, chopped, or pureed due to the release of oils. Stored properly in a cool, dry place, this garlic can last up to nine months, making it ideal for long-term use. It pairs well with meats, vegetables, and spices, adding depth to soups, sauces, and dumplings.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Kazakh garlic. This garlic, often encompassing hardneck varieties like Duganski, Zaili, and Maxitop, is native to southern Kazakhstan and thought to be a descendant of wild garlic. It belongs to the purple stripe cultivars, famed for their bold flavors and impressive storage life. As a bonus, Kazakh garlic has a rich nutrient profile, offering vitamin C, manganese, vitamin B6, and minerals like potassium and calcium, with added health benefits like anti-inflammatory and antibacterial properties.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Kazakh garlic is part of the "garlic crescent," a region stretching through Central Asia where wild garlic varieties have existed since ancient times. These varieties were carried by semi-nomadic tribes for culinary and medicinal uses. Modern cultivars are the result of generations of selective breeding. Notable varieties like the Duganski have gained popularity outside Kazakhstan in regions like North America, Europe, and Australia as specialty garden plants.
Galmart supermarket
пр-т. Сейфуллина 617, Алматы 050013, Казахстан
Kazakh garlic can enhance dishes with its rich, earthy flavor and is often used in traditional Kazakh cuisine, including their national dish, besbarmak. This hearty meal features boiled meat like lamb, beef, fish, or horse meat served over homemade pasta squares, accompanied by an aromatic meat broth. The dish, meaning "five fingers," reflects its nomadic roots as it's traditionally enjoyed by hand and shared in large, communal servings at family gatherings.
