Allium sativum - Flakes / Granules / Powder
High-Allicin Cured Egyptian Baladi Garlic Dehydrated to ≤6.0% Moisture
Dehydrated from pungent Egyptian Baladi purple and white garlic. Gently dried under automated multi-stage belt dryers at controlled temperatures below 60°C to maximize alliinase enzyme retention. Available in flakes, minced, granules, and micro-ground powder for meat seasonings, sausage curing, snacks, and spice blends.
Precision calibration, size grading, certified export packaging formats, and cold chain parameters enforced at DeltaMasr packhouses.
| Grade / Caliber | Primary Commercial Application |
|---|---|
| Flakes / Slices (1-3mm) | Retail & Supermarkets |
| Minced / Chopped (1-3mm) | EU Retail Standard |
| Granules / Grieß (40-60 mesh) | Foodservice & Catering |
| Fine Powder (80-100 mesh) | Industrial Processing & Dicing |
Heavy-duty export grade, ventilated and palletized for optimal airflow during seafreight.
Heavy-duty export grade, ventilated and palletized for optimal airflow during seafreight.
Monthly harvest cycles and controlled cold-store shipping schedules from Alexandria Port.
Egyptian Baladi garlic possesses 25-35% higher essential oil concentration and sharper pungency than East Asian garlic, allowing food manufacturers to reduce dosing rates by 15-20%.
Intense solar amplitude maximizes photosynthetic sugar synthesis and dry matter accumulation.
Direct subterranean aquifer extraction isolated from surface runoff, ensuring crystal purity.
Free-draining sandy loam preventing compaction and fungal root constriction.
| Destination Port & Market | Transit Time | Service Frequency |
|---|---|---|
| Rotterdam / Antwerp (NL/BE) | 7 – 9 Days | 3x Weekly Direct |
| Felixstowe / London Gateway (UK) | 8 – 10 Days | 2x Weekly Direct |
| Hamburg / Bremerhaven (DE) | 9 – 11 Days | 2x Weekly Direct |
| Marseille / Fos-sur-Mer (FR) | 4 – 5 Days | 3x Weekly Direct |
| Genoa / Salerno / Koper (IT/SI) | 4 – 5 Days | 4x Weekly Direct |
| Jebel Ali / Jeddah (GCC) | 6 – 8 Days | Daily Feeder |
| Singapore / Port Klang (Asia) | 18 – 22 Days | Weekly Express |
Vs. 20–30 days transit from South America or East Asia — preserving maximum freshness, firmness, and shelf life for European & Middle Eastern supermarkets.
Per 100g Edible Portion
Concentrated natural alliin (>0.8%) converting instantly into antimicrobial allicin upon rehydration in food formulations.
Engineered agronomic solutions resolving common maritime transit, sizing, and shelf-life risks for global importers.
Loss of pungency and burnt bitter notes due to excessive dehydration temperatures.
Continuous 4-stage low-temperature conveyor drying with infrared moisture monitoring ensures zero thermal caramelization.
Direct commercial answers on minimum order quantities, shipping logistics, and packaging specifications.
Yes, our HTST (High Temperature Short Time) continuous steam sterilization guarantees TPC < 100,000 cfu/g, E. Coli negative, and Salmonella negative / 25g without radiation.
Submit your produce specifications and destination port. Our export desk will issue a comprehensive commercial proposal and vessel transit schedule within 24 hours.
No intermediaries; guaranteed quality, direct traceability, and competitive pricing.
Contracted reefer allocations with Maersk, MSC, CMA CGM, and Hapag-Lloyd.
Complete laboratory COA, BRCGS Grade A, and GlobalG.A.P. IFA v6 documentation.
Explore complementary crops and products available for consolidated container shipping and seasonal supply.
Prized globally for concentrated allicin, sharp aroma, and dense cloves (12-18 cloves in Baladi). Available as green fresh garlic in late winter and cured dry garlic through summer.
Produced from high-dry-matter Egyptian white, golden, and red onions. Peeled, washed, sliced, and dehydrated in computerized multi-stage drying tunnels. Offers intense savory onion sweetness, crisp bite upon rehydration, and zero chemical additives. The staple ingredient for soups, bouillons, sauces, and snack seasonings.
Processed from mature, deep-red Egyptian Cayenne and Bird’s Eye hot peppers. Sun-dried and kiln-finished to moisture ≤8.0%. Offers fiery heat from 30,000 to 60,000 SHU, brilliant ASTA 100-140 red color value, and pungent spicy aroma for spice packers, pizza toppings, and culinary seasoning.
