Kashmiri garlic has a hard, golden-brown husk and looks like an individual clove of garlic.
It has a rounded, bulbous shape with a stiff, flattened portion on one side coming to a point at the tail end of the clove.
Kashmiri garlic, also known in India as Himalayan garlic or Pahadi Lehsun is a rare, single-clove variety of Allium sativum. Also known as Snow Mountain garlic and Ek Pothi Lahsun in Hindi’
USAGE: Kashmiri garlic can be used both raw and cooked.
To maximize the beneficial properties of the garlic, crush it before use.
In India, Kashmiri garlic is most commonly consumed raw for health benefits.
The so-called ‘pearls’ are crushed and then swallowed, followed by drinking two glasses of cool water.
Use Kashmiri garlic in any recipe calling for garlic.
To avoid mold or spoilage, store Kashmiri garlic in a cool, dry, well-ventilated place.
It will keep for up to twelve months.
Kashmiri garlic is a good source of manganese, vitamins B6 and C, as well as copper, selenium, and phosphorus.
It is also a source of calcium and vitamin B1.
Garlic contains the enzymes alliin and alliinase and combines to form the compound allicin when the cloves are crushed or minced.
Allicin is the compound that gives garlic its pungent smell as well as its health benefits.
It has anti-inflammatory, antioxidant, and anti-bacterial properties.
|Dimensions||8 × 10 × 4 in|
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