Available in 5 and 25 Kg packs
Product Details
Origin : India
Production : India is the 2nd largest producer in the world
Name : Garlic, Scientific Name : Allium sativum, Sanskrit Name : Charaka-Samhita
Nomenclature: Garlic (Allium sativum) is a member of the onion (Amaryllidaceae) family, and is classified in the same genus to which onion, leek, chive and shallot belongs.
Brief History :
The native land of garlic is Middle Asia. Garlic has been used as a medicinal plant and food source for over 7000 years. Sumerians (2600–2100 BC) were actively utilizing the garlic healing qualities. The Egyptian crypts are the oldest visible inscriptions for the existence of garlic. Archaeologists have discovered clayey sculptures of garlic bulbs dating from 3700 BC, while illustrations with garlic have been found in another crypt from 3200 BC. By Ebers papyrus (around 1500 BC) garlic efficient in healing 32 illnesses.
In ancient Indian medicine, garlic was a valuable remedy used as a tonic, roborans, to cure a lack of appetite, common weakness, cough, skin disease, rheumatism, haemorrhoids etc. In the Vedas – the Indian holy book – garlic was mentioned among other medicinal plants.
Physical Properties :
Allium sativum is a perennial flowering plant that grows from a bulb. It has a tall, erect flowering stem that grows up to 1 m (3 ft). The leaf blade is flat, linear, solid, and approximately 1.25–2.5 cm (0.5–1.0 in) wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. The bulb has a strong odor and is typically made up of 10 to 20 cloves. The cloves close to the center are symmetrical, and those surrounding the center can be asymmetrical. Each clove is enclosed in an inner sheathing leaf surrounded by layers of outer sheathing leaves.
Medicinal Properties :
Chemical Composition:
- Garlic contains sulphur compounds like alliin, allicin, diallyl sulphide, and ajoene.
- Other components include water, cellulose, amino acids, lipids, etheric oil, fructosans, steroid saponosides, organic acids, minerals (Mg, Zn, Se, germanium), and vitamins (C, A, B complex).
Antibacterial and Antimycotic Action:
- Allicin, a compound in garlic, exhibits strong bactericidal power, even in dilution.
- Garlic’s antibiotic, antibacterial, and antimycotic properties have been demonstrated in in vitro studies.
Respiratory Tract Health:
- Garlic is used in treating respiratory tract diseases due to the excretion of allicin through the respiratory organs.
Protection Against Common Cold:
- Studies show that garlic helps protect against the common cold, reducing susceptibility and easing symptoms.
Cardiovascular Health:
- Garlic has hypocholesterolemic, hypolipidemic, and antihypertensive activities.
- It reduces LDL cholesterol, triglycerides, and cholesterol concentrations in the blood, preventing atherosclerosis.
- Garlic has a cardio-protective effect, decreasing blood pressure and inhibiting thrombosis.
Antioxidant Properties:
- Garlic prevents the generation of free radicals and supports the body’s protective mechanisms against them.
- Studies demonstrate antioxidative and antihypertensive effects, contributing to cardiovascular health.
Cancer Prevention:
- Allicin and other compounds in garlic show anticarcinogenic potential.
- Garlic extract has been shown to inhibit cancer cell mitosis, and recent research explores garlic’s role in cancer prevention.
Gastric Health:
- Individuals with gastric diseases and excessive hydrochloric acid may find it hard to tolerate garlic.
- Garlic preparations are used worldwide for various health purposes, including appetite stimulation, body strengthening, and as preventive measures against infections.
Pharmacological Use:
- Garlic and its preparations are included in pharmacopoeias worldwide.
- Recommendations include the use of garlic as a supplement to hyperlipemic patients’ diet and for preventing vascular alterations caused by aging.
Nutritional Value : 100 g of Garlic contains energy 149 kcal, water 58.6 g
Ingredients: Protein 6.36 g, Total lipid (fat) 0.5 g, Ash 1.5 g, Carbohydrate, by difference 33.1 g, Fiber, total dietary 2.1 g, Sugars, total including NLEA 1 g, Calcium, 181 mg, Iron, 1.7 mg, Magnesium, 25 mg, Phosphorus, 153 mg, Potassium, 401 mg, Sodium 17 mg, Zinc 1.16 mg, Copper 0.299 mg, Manganese 1.67 mg, Selenium 14.2 µg, Vitamin C, total ascorbic acid, 31.2 mg, Vitamin B-6 1.24 mg, Fatty acids, total saturated 0.089 g
Data source: USDA National Nutrient data base
Uses:
Medicinal uses
- Antibacterial and Antimycotic Properties: Garlic contains allicin, a compound with strong antibacterial and antimycotic (antifungal) properties. It can be used to combat infections.
- Respiratory Health: Garlic is used in the treatment of respiratory tract diseases due to its antimicrobial properties. It may help in alleviating conditions such as pulmonary gangrene.
- Cardiovascular Health: Garlic has been shown to have hypocholesterolemic, hypolipidemic, and antihypertensive effects. It can help reduce LDL cholesterol, triglycerides, and blood pressure, contributing to heart health.
- Cold Prevention: Studies suggest that garlic can help prevent the common cold. It may reduce the susceptibility to catching a cold and ease symptoms.
- Antioxidant Properties: Garlic helps prevent the generation of free radicals and supports the body’s protective mechanisms against oxidative stress. This contributes to overall health and may have cardio-protective effects.
- Anticarcinogenic Potential: Some studies suggest that garlic may have anticarcinogenic properties. Compounds like allicin and ajoene show potential in inhibiting cancer cell growth.
- Antithrombotic Effects: Garlic’s components, such as ajoenes, possess antithrombotic effects, inhibiting lipoxygenases, increasing fibrinolysis, and reducing thrombocyte aggregation. This can be beneficial for preventing blood clot formation.
- Gastric Health: While garlic is generally beneficial, individuals with gastric diseases and excessive hydrochloric acid may find it hard to tolerate garlic.
Culinary Uses :
- Flavour Enhancer: Garlic is widely used in cooking to enhance the flavour of various dishes. Its pungent and slightly sweet taste adds depth and richness to savoury recipes.
- Aromatic Base: Many cuisines use garlic as a base ingredient for sauces, stews, soups, and stir-fries. It forms the aromatic foundation for numerous dishes.
- Condiment: Garlic can be minced, chopped, or crushed and used as a condiment or seasoning for salads, dressings, and marinades.
- Roasted Garlic: Roasted garlic has a milder, sweeter flavour and is often spread on bread or incorporated into dishes like mashed potatoes and pasta.
- Pickled Garlic: Pickled garlic is used as a flavourful addition to salads, sandwiches, and appetizers.
- Infused Oils and Butters: Garlic-infused oils and butters are popular for adding a burst of garlic flavour to various dishes without the need to use fresh garlic.
- Herb Blends: Garlic is a key component in various herb blends and spice mixes, such as Italian seasoning and garlic powder.
