Egyptian garlic splits into two stories: the large white bulbs grown for export, and the traditional, intensely pungent Balady that defines Egyptian garlic at home. Add improved varieties such as Sids 40 and a large dehydrated segment, and you have a crop that serves everything from supermarket shelves to food factories. This guide breaks down the main Egyptian garlic types and how to match them to your buyers.

Quick answer: The Egyptian export mainstay is large white garlic — firm, well-storing, good caliber. The traditional Balady is purple-tinged, smaller-cloved and very pungent. Improved varieties such as Sids 40 raise yield and bulb size, and a significant dehydrated segment supplies flakes, granules and powder. Egyptian garlic is prized for its high pungency and solids. Garlic trades under HS code 0703.20.

Egyptian garlic types at a glance

TypeCharacterBest for
White garlicLarge, white, firm bulbs; good shelf lifeMain fresh export (EU, Gulf, Brazil, Asia)
Balady (local)Purple-tinged, small cloves, very pungentTraditional, regional & pungency-led markets
Sids 40 & improvedHigher-yielding, larger, uniform bulbsFresh export with good caliber
Dehydrated (segment)Flakes / granules / minced / powderFood processing — global

White garlic: the export mainstay

Large white garlic is the backbone of Egyptian exports. Its firm, well-sized bulbs, clean white skin and good storage make it the default specification for the EU, the Gulf, Brazil and Asia, graded by caliber and packed in mesh bags or cartons. For most importers, white garlic is the starting point.

Balady: the traditional pungent garlic

Balady — the local Egyptian garlic — is purple-tinged with smaller cloves and a powerful, hot flavour. It carries strong regional and culinary significance and suits buyers who want maximum pungency, though white garlic dominates the modern export trade on size and appearance.

Improved varieties and the dehydrated segment

Improved varieties such as Sids 40 lift yield and bulb size while keeping good quality, strengthening fresh-export programs. Separately, Egypt’s dehydrated garlic segment — flakes, granules, minced and powder — supplies food manufacturers worldwide, complementing the dehydrated-onion trade.

Choosing the right garlic for your market

Start from use and market: large white garlic for mainstream fresh retail and foodservice; Balady where intense pungency is wanted; dehydrated for processing. Then agree caliber, peeled vs whole, and packing. A good supplier will match type, size and pungency to your destination.

Frequently asked questions

What is the main Egyptian export garlic?

Large white garlic – firm, well-sized and good-storing – is the export mainstay.

What is Balady garlic?

The traditional local Egyptian garlic – purple-tinged, small-cloved and very pungent – with strong regional and culinary significance.

Is Egyptian garlic pungent?

Yes – Egyptian garlic is valued for high pungency and solids; Balady is especially hot.

Does Egypt export dehydrated garlic?

Yes – Egypt is a notable exporter of dehydrated garlic (flakes, granules, minced, powder) for food processing.

Under what HS code is garlic traded?

Garlic falls under HS code 0703.20.

How to cite this page

PEI Trade. “Egyptian Garlic Varieties: Balady, White & More.” peitrade.com, 2026. https://peitrade.com/egyptian-garlic-varieties/

Sources

  • Egyptian Ministry of Agriculture; industry references — Egyptian garlic types (white, Balady, Sids 40) and the dehydrated segment.
  • FAO — Egyptian garlic production context.
  • CBI / USDA FAS — garlic demand and dehydrated processing.

This page is part of our Egyptian Garlic Export Guide hub.

Source the right Egyptian garlic with PEI Trade. Large white garlic, traditional Balady and dehydrated garlic, matched to your caliber, pungency and packing needs, with GLOBALG.A.P. handling and full documentation. Contact: sales@peitrade.com · WhatsApp +20 109 911 1918 · www.peitrade.com