Thai Purple

Turban

Thai garlic is used in both raw and cooked applications. Thai Purple has a bold heat and a robust flavour. It is at its most spicy and hot when the garlic is smashed or minced. When using raw use sparingly not to overpower the other food. Cooking will mellow the bite and heat of Thai garlic slightly. Roasting or sauteing are the best methods of cooking for this garlic. Thai garlic also works well sauteed in stir-fries, chicken, and pork dishes. Consider pairing Thai garlic with bold and spicy flavors as well as rich ingredients that can work in harmony with its intense flavors. Thai garlic originated in Thailand and had been grown since ancient times. It is grown predominantly in the northern areas like Chiang Mai, Lamphun, and Mae Hong Son and is distributed domestically. Thai garlic is believed to have then made its way out of Bangkok, Thailand to Canada via Salt Springs Seed Company of British Columbia and eventually to the United States. In the United States and Canada, it is specialty garlic that can be found at select farmers markets in garlic growing regions. Thai Purple can handle hot dry climates as well as cold northern climates. It comes to us from Rasa Creek Farms. The outer skin is striped with beautiful white and amethyst stripes. There are 6 – 8 cloves per bulb. It is early harvest and will store for 6 – 7 months. Check out the recipe for Spicy Thai Pumpkin Soup (Keto, Vegan, Gluten-Free) on the Recipes page.