Korean garlic has larger bulbs with a milder flavor and purplish skin, while Indian garlic is smaller, stronger, and more pungent, typically white or off-white.
Korean garlic is used in marinades, kimchi, and sauces, often roasted or fresh, while Indian garlic is essential in curries, dals, and chutneys, commonly minced or crushed.
Korean garlic is milder and slightly sweet, while Indian garlic is strong and sharp, enhancing spicy dishes.
Korean garlic is used whole or sliced, often roasted, while Indian garlic is minced or crushed and typically cooked in oil at the start of recipes.
Both varieties provide similar health benefits, but Indian garlic is often noted for stronger medicinal properties.
Korean garlic is essential in traditional Korean dishes, while Indian garlic is a staple that reflects regional flavors in Indian cooking.
Korean garlic is more common in Asian grocery stores, while Indian garlic is widely available in local markets.