Smoked Garlic
"Smoky, savory, and incredibly aromatic"
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.
Also known as
Smoked Elephant Garlic, Smoked Softneck Garlic
Botanical name
Allium sativum
Product Details
PLU Code
3400
4-digit conventional code
Category
Vegetables
Garlic › All Sizes
Origin
Smoked Garlic originated in Europe but is now produced and enjoyed globally, with key producers in the United States, Australia, and Asia.
Temperature
-1°C to 0°C
Shelf Life
6-8 weeks
Status
Approved
About Smoked 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.
Nutrition Information
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 & Handling
Store in a cool, dry place with good air circulation to maintain quality
Temperature
-1°C to 0°C
Humidity
80-90%
Packaging
Breathable materials (paper or jute bags) with good air circulation
Shelf Life
6-8 weeks
Storage Notes: Smoked garlic is more delicate than regular garlic and may spoil faster if not stored properly. Monitor temperature and humidity to prevent moisture accumulation.
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Details
PLU Reference
4-digit codes: Conventional produce
5-digit (9xxx): Organic produce
5-digit (8xxx): GMO (rarely used)
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