| Property |
Specification |
| Scientific Name |
Allium sativum |
| Family |
Amaryllidaceae |
| Color |
White, Purple, Pink (depending on variety) |
| Shape |
Bulbous, consisting of multiple cloves |
| Size |
5–10 cm in diameter (bulb) |
| Weight |
20–80 grams per bulb |
| Texture |
Firm, with papery outer skin and smooth, juicy inner flesh |
| Skin |
Papery, thin, usually white or light purple |
| Flesh |
White or off-white, segmented into cloves |
| Odor |
Pungent, strong, aromatic, due to sulfur compounds |
| Taste |
Strong, spicy, slightly bitter when raw, milder when cooked |
| Shelf Life |
3–6 months in cool, dry storage |
| Moisture Content |
60–70% (fresh garlic) |
