Asian Tempest Garlic
Estimated Inventory, lb : 0
Description/Taste
Asian Tempest garlic varies in size, depending on growing conditions, and averages 3 to 6 centimeters in diameter with a bulbous, pyriform shape. Each bulb has a broad, curved base, tapering to a slender, elongated neck. The bulbs are comprised of 5 to 7 large, fleshy cloves circularly arranged around a central scape. Asian Tempest garlic is enveloped in brittle, papery layers, and these exterior protective wrappers are characteristically white, streaked with purple hues. As the layers are peeled away, each crescent-shaped clove is also encased in thick, semi-glossy skin. This skin can be easily peeled from the clove and bears a golden tan to brown hue with pink accents. The cloves are ivory to cream-colored and have a plump, crisp, and firm consistency when raw. Once cooked, the cloves soften in texture and become tender and creamy. Asian Tempest garlic is intensely hot raw. The pungency immediately hits the palate and lingers, eventually dissipating to a rich, earthy, savory taste. When cooked, the cloves become sweet and subtly nutty with a faint tanginess. Some consumers liken cooked Asian Tempest garlic to the flavor of a sweet pepper mixed with traditional garlic-savory nuances.
Seasons/Availability
Asian Tempest garlic is harvested in the late spring and early summer, typically between May and June. The variety is harvested earlier than most other types and can be stored into the fall and winter.
Current Facts
Asian Tempest garlic, botanically classified as Allium sativum var. ophioscorodon, is a type of Asiatic garlic belonging to the Amaryllidaceae family. The early maturing, hardneck variety is ready for harvest when other common garlic types are not, filling a market gap and making it a favored addition to home gardens for an extended season. Asian Tempest garlic has alleged origins in South Korea but was made popular among garlic growers in the United States in the late 20th century. The variety has also expanded in cultivation worldwide and is a productive, easy-to-grow cultivar. The bulbs have a long shelf life if harvested early in their season and are valued for their intense flavor when raw, and soft, sweet taste when cooked. The variety is sometimes known as Seoul Sister and is primarily grown as a specialty garlic. Asian Tempest garlic is versatile and used in a wide array of raw and cooked savory dishes.
Nutritional Value
Asian Tempest garlic has not been studied for its nutritional properties. Garlic, in general, is a source of fiber to aid digestion and vitamins B, C, and K to contribute to energy production, strengthen the immune system, and assist in faster wound healing. Garlic also provides minerals like manganese, phosphorus, potassium, calcium, magnesium, iron, and copper. These minerals help the body control daily nerve functions, produce proteins for oxygen transport through the bloodstream, balance fluid levels, build red blood cells, and support bone and teeth health. Beyond vitamins and minerals, garlic notably contains allicin, which is a compound naturally found in the cloves that gives garlic its signature flavor and aroma. Allicin is known for having antioxidant, anti-inflammatory, antibacterial, and antiviral properties to protect the body’s overall health.
Applications
Asian Tempest garlic has a rich, savory, and subtly sweet taste suited for fresh and cooked preparations. The cloves are pungent and have a hot flavor when raw. It is recommended to use raw Asian Tempest garlic in small amounts and add a little at a time as needed. Raw garlic is pureed into dips, spreads, sauces, dressings, and marinades. It is also sometimes added to salsa. Asian Tempest garlic is popularly cooked and softens in flavor and texture. The fiery nature mellows to a savory-sweetness, and the bulbs are commonly roasted whole, tossed into stir-fries, or simmered into soups, stews, and curries. Try adding Asian Tempest garlic to butter or using it as a base flavoring in pasta sauces. The variety is also pan-fried with vegetables and meat or heated into various rice and noodle dishes. Asian Tempest garlic can be used in any preparation calling for a garlic variety that tastes sweet once cooked. The variety pairs well with other aromatics like ginger, shallots, onions, and chile peppers, herbs including thyme, cilantro, basil, and oregano, vegetables such as leeks, broccoli, carrots, and mushrooms, and meats like beef, pork, and poultry. Whole, unopened Asian Tempest garlic bulbs will keep for several months when stored in a cool, dry, and dark place away from sunlight.
Ethnic/Cultural Info
Garlic appears in the Dangun myth, Korea’s well-known foundation story. The legend recounts the life of Hwanung, who is the son of Hwanin, the supreme sky deity often referred to as the lord of heaven. Hwanung descended to earth and brought 3,000 followers with him to establish the city of Sinsi, also called the Spirit City. As the city developed and flourished, a bear and a tiger came to Hwanung one day and begged him to let them become human. Hwanung gave them cloves of garlic and the herb mugwort and commanded the tiger and bear to avoid sunlight and reside in a cave for one hundred days, surviving only on the garlic and greens. The tiger only lasted for twenty days before it gave up, but the bear succeeded and was turned into a woman. Hwanung was impressed by the woman’s devotion to him and eventually married her and had a son named Dangun Wanggeom. Dangun later ascended to the throne and founded the first kingdom in Korean history. This creation story has led garlic to be a revered ingredient in Korean culture, and the bulbs have been used for centuries in medicinal and culinary practices.
Geography/History
Asian Tempest garlic arose as a home garden variety in the United States and is a descendant of varieties grown in Korea. Much of the cultivar’s history is based on rumored experiences and recollections. It is said that garlic enthusiast and grower Horace Shaw of Sweetwater Farm in Oregon came across a farmer selling garlic varieties in the early 1980s. One of the varieties was believed to have origins in Korea, as the farmer was a Korean War veteran. He claimed that he and his wife carried cloves of the cultivar from Korea to Oregon and began growing the variety. Shaw acquired the Korean variety from the farmer and was the first grower to commercially produce the garlic under the name Asian Tempest in the United States. It is unknown what the original variety was called in Korea. Today, Asian Tempest garlic is primarily grown in the United States and is offered through online seed catalogs. The variety may also be planted by specialty growers worldwide. When in season, Asian Tempest garlic is sold through farmers’ markets, wholesalers, and select retailers.
Asian Tempest Garlic for sale around the world shared on the Specialty Produce App
