Garlic
Lehsun
लहसुन · Allium sativum
- Origin:
- Madhya Pradesh, Gujarat, Rajasthan, UP
- Flavour:
- Pungent, savory raw; sweet and mellow when cooked
Antibiotic PropertiesExportDehydrated
About Garlic
Garlic has over 5,000 peer-reviewed studies documenting its health benefits. Primary bioactive compound allicin forms when raw garlic is crushed or chopped. India is one of the world's largest producers. The single-clove Madhuri variety from MP commands premium prices in global markets.
Health Benefits
- Allicin is a powerful natural antibiotic effective against antibiotic-resistant bacteria
- Shown to significantly reduce LDL cholesterol and blood pressure in clinical trials
- Sulfur compounds support liver detoxification processes effectively
- Prebiotic properties feed beneficial gut bacteria — supports microbiome health
Culinary & Industrial Uses
- Universal base for curries, stir-fries and marinades across world cuisines
- Garlic bread, aioli, hummus and roasted garlic in Mediterranean cooking
- Pickle and chutney preparations across South Asian cuisines
- Dehydrated to garlic powder and garlic flakes for food industry
Processing & Grades
Cured post-harvest to extend shelf life. Available fresh whole bulbs, dehydrated flakes, granules, or powder. Garlic oil extracted via steam distillation for flavouring applications.
Enquire about Garlic
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