3400 Smoked Garlic

Smoked Garlic is a delicacy made from regular garlic that undergoes a smoking process, giving it a distinct flavor and aroma. It is often used in various cuisines to add depth and smokiness to dishes.

Details about Smoked Garlic

Also known as Smoked Elephant Garlic, Smoked Softneck Garlic

Smoked Garlic is typically stored in a cool, dry place to preserve its flavor. When imported/exported, a controlled atmosphere and precise temperature range between 32°F and 40°F (0°C and 4°C) is recommended to maintain quality.

Smoky, savory, and incredibly aromatic

Nutrition

Smoked garlic is a nutrient-dense ingredient, but since it's usually consumed in small quantities, its nutritional contribution to a meal is relatively low. Here are the approximate nutrition facts for smoked garlic per 100 grams:

Energy 131 kcal,

moisture content 59.4 g

protein 6.36 g

fat 0.56 g

carbohydrates 33.97 g,

sodium 1 mg

potassium 401 mg

dietary fiber 7.7 g

sugar 1.05 g

calcium 181 mg

magnesium 25 mg

manganese 1.943 mg

copper 0.331 mg

vitamin C 1.200 mg

vitamin B6 0.233 mg

folate 0.121 mg.

Storage

Store in a cool, dry place with good air circulation to maintain quality

Storage conditions:
  • Temperature: -1°C to 0°C
  • Humidity: 80-90%

Smoked garlic is more delicate than regular garlic and may spoil faster if not stored properly. Monitor temperature and humidity to prevent moisture accumulation.

Packaging

Breathable materials (paper or jute bags) with good air circulation

Shelf life

6-8 weeks

Category: Vegetables
Also known as: Smoked Elephant Garlic, Smoked Softneck Garlic
Origin: Smoked Garlic originated in Europe but is now produced and enjoyed globally, with key producers in the United States, Australia, and Asia.

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are rarely used

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores.

The system was developed by the International Federation for Produce Standards (IFPS)

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