Garlic

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.