Garlic , white 3.5 kg carton

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  • Fresh, whole garlic bulbs have thin, papery white peels enclosing about 10-15 individual cloves that have their own tight, thin golden skin. A good-quality bulb will be plump and firm with the roots still attached. Garlic does not have a strong fragrance until the cloves are crushed, releasing its trademark pungent scent.

  • Ordinary garlic can be eaten raw or cooked. Raw garlic tends to have a stronger flavor than cooked garlic; crushed, chopped, squeezed, or mashed. garlic will release more oil, providing a stronger, more confident flavor than sliced or retained intact.

  • Ordinary garlic is stored in a cool and dry place and can be stored for one to four months.

  • Toum


    3 to 4 cloves of garlic, peeled and crushed
    1/4 cup vegetable or olive oil
    1 lemon, juiced
    1/4 teaspoon salt


    1. Start by crushing garlic cloves until they reach a smooth consistency.
    2. Add salt and mix further.
    3. Once garlic and salt are of a desired, smooth consistency, gradually add in oil.
    4. Add lemon juice and mix. The finished product should be smooth, paste-like, and creamy.