Egyptian Fresh Garlic is smaller in size than common white garlic and has a globular, tear-drop bulb that connects into a stem, also known as a neck, that may appear green when fresh and brown when dried. The outside of the bulb is covered in thin, white papery coatings that are flaky, dry, and brittle. When peeled away, there is another layer known as the clove skin that ranges in color from white to tan and is tightly adhered to the clove. Egyptian garlic contains many cloves and can develop up to twenty-five cloves in one bulb. The cloves are clustered together, forming multiple layers of slender and slightly flattened shapes, and the outer cloves are typically larger in size than the inner cloves. When raw, Egyptian garlic has a crisp texture with a sharp, pungent, and spicy flavor, and if crushed, it will emit a strong aroma. This flavor and aroma will lessen with cooking and will develop a mild, savory flavor.

Egyptian Fresh Garlic is an excellent source of vitamins C and B6, selenium, and manganese, and also contains some fiber, phosphorus, potassium, calcium, iron, and copper.

Yellow Onion, also known as a golden onion, is a variety of dry onion with a strong flavor. White inside, its layers of papery skin have a yellow-golden color.
It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulfur than the white onion, which gives it a stronger, more complex flavor.
A dozen varieties of yellow onions are grown following the time of year, they vary in nutritional content.

Red Onion is a sweet and juicy, moderate to the strongly flavored onion with a dark red-purple flesh, which is dotted with white lines. the skin of the red onion has also been used as a dye.

They are used raw and can be added to salads for color and taste, grilled, salsas, and as a topping on burgers and sandwiches or cooked with other foods because of how mild they are.