Garlic
Across India
Garlic is typically planted in the fall (September–November) to take advantage of cooler weather for root development and harvested in the following summer (June–July). It has a long growing cycle of 9–10 months, with peak planting times varying by region, such as August–November in southern India and September–November in northern India
Sourced from across India in wide variety and number, the inseparable bond of Garlic in paste form is elemental in defining the culinary ardor of India.
Why Indian?
Elemental in defining the culinary ardor of India
Benefits
Essential culinary ingredient, available in multiple forms, hygienic packaging
Uses & Applications
Garlic is a versatile, nutrient-dense ingredient used globally for its pungent flavor in cooking and potent medicinal properties. It supports heart health by lowering blood pressure and cholesterol, acts as a natural antibiotic and anti-inflammatory, boosts immunity, and aids in detoxifying the body. It is best consumed raw or lightly cooked for maximum benefit.
Characteristics
Health & Nutrition
Nutritional Value
Garlic is a highly nutritious, low-calorie bulb packed with sulfur compounds (notably allicin), manganese, vitamin B6, vitamin C, and selenium. A single clove (approx. ) provides only 4-5 calories, making it a nutrient-dense addition that supports immune function, heart health (lower blood pressure/cholesterol), and provides antioxidant benefits
Medicinal Properties
Garlic (Allium sativum) is a powerful, nutrient-dense herb used for thousands of years to treat conditions like high blood pressure, high cholesterol, and infections. Rich in the compound allicin, it provides anti-inflammatory, antioxidant, and immune-boosting benefits. It is commonly used for cardiovascular health, cancer prevention, and improving diabetes management.
Cultural Significance
Garlic holds deep cultural significance as a 5,000-year-old staple valued globally for its medicinal, culinary, and mystical properties. Revered in ancient Egypt for strength, in China as a remedy, and by Romans for courage, it was used to ward off evil spirits, boost athletic performance, and treat ailments, serving as a vital, enduring ingredient worldwide
Varieties
Garlic mainly falls into two categories—hardneck and softneck distinguished by their stem hardness, flavor intensity, and climate adaptability. Hardnecks thrive in cold climates with robust flavors, while softnecks are better for warmer, milder climates and long-term storage. Elephant garlic is a third, milder, larger-cloved type related to leeks.
Specifications
Packaging
Whole Garlic packaged as per buyer's requirements, Garlic Paste can be bottled, tinned or packed in sachets under stringent hygienic conditions
Safety Information
Garlic is generally safe in culinary amounts but can cause side effects like heartburn, bad breath, gas, and dizziness when consumed in excess. Key safety precautions include avoiding raw garlic on the skin, limiting intake if on blood-thinning medication or before surgery, and avoiding homemade garlic-in-oil mixtures at room temperature to prevent botulism
Additional Information
Fresh/Chilled Garlic: The primary export, with HS Code 07032000. Dehydrated Garlic: Significant demand exists for garlic flakes, powder, and granules, often sourced from India as a cheaper alternative (40% less) to Chinese counterparts. Other Forms: Garlic paste (20019000), frozen products, and medicinal preparations (garlic pearls)
Trust & Quality
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