Zeroblend Premium Himalayan Garlic Zeroblend Premium Himalayan Garlic Kashmiri garlic has a hard, golden-brown husk and looks like an individual garlic clove. 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
Key Ingredients: Himalayan garlic
Key Benefits:
It is a good source of manganese, vitamins B6 and C, It is a rich source of copper, selenium, and phosphorus, It has anti-inflammatory, antioxidant, and anti-bacterial properties, It relieves cold and cough and helps manage weight, Nutritional Value: Kashmiri garlic is a good source of manganese, vitamins B6 and C, 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 and health benefits. It has anti-inflammatory, antioxidant, and anti-bacterial properties, Usage: Kashmiri garlic can be used both raw and cooked. To maximise 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 swallowed, followed by drinking two glasses of cool water. Use Kashmiri garlic in any recipe calling for garlic
Directions For Use:
Crush with lukewarm water and take orally or add to cooking dishes
Storage: To avoid mould or spoilage, store Kashmiri garlic in a cool, dry, well-ventilated place. It will keep for up to twelve months
