Botanical Name: Allium sativum

Family: Allium sativum

Harvest Season:

Forms: Flakes (Cloves), Chopped, Minced, Granules, Powder

Variety: White/Pink

Garlic is a compound bulb consists of 6 to 34 cloves surrounded by common thin peppery layer. Due to its strong flavor and taste, it becomes one of the favorite flavoring and seasoning food. Unique medical remedy has given vast application in Health care industry.

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Six thousand year ago, Indians has identified the garlic and integrated its taste and medicinal properties (especially belief in its aphrodisiac powers) in their famous culture. Unique nutritional value and wide array of medical benefits made garlic as a most precious item in the world. It is a one of the oldest known food flavoring and seasoning plant that managed to infuse itself into culinary tradition of many civilizations across the world.

Garlic grows under a wide variety of soil conditions. It is a temperate crop but can be grown under a wide range of climatic conditions such as temperate, tropical and subtropical climate. The best growth can be obtained in a mild weather without the extremes of cold and heat and excessive rainfall. However, for batter growth in initial stage, low temperature is advisable whereas, higher temperature is required for the development of bulb and maturity

In India, Garlic is grown in almost all the states. However, Maharashtra, Karnataka and Madhya Pradesh produce major amount of garlic. Its cultivation season starts in the month of October and ends in April. Garlic matures in 130 to 150 days.

The compound bulb consists of 6 to 34 cloves which are surrounded by common thin, white or purple papery sheet. In a market, garlic is available in various forms such as fresh, frozen, canned, caramelized, pickled, and chopped forms. The dehydrated product is available in cloves, flakes, minced, granulated, and powder forms. Dehydrated products are used when the fresh ingredient is not available. It has a strong odor and a long shelf life.


Fresh & Dehydrated Garlic are used in various food preparations, salads, canned soups, sauces, gravies, blends, hamburgers, pizzas, Specialty fast food preparations, Meat products, seasonings, and healthcare related industries.


Gravies, Sauces, Soups, Stews, Pickles, Salads, Salad dressing and Breads, Freshly ground garlic chutneys

Medical Benefits of Garlic

  • Boosting immune function (antibacterial, antifungal, antiviral, and anti-parasitic properties)
  • Improving cardiovascular health and circulation (protects against clotting, retards plaque, improves lipids, and reduces blood pressure)
  • Toxic to 14 kinds of cancer cells (including brain, lung, breast, gastric, and pancreatic)
  • Relieves sore throat & coughing symptoms
  • Improves the blood pressure
  • Antioxidant property reduce the risk of Alzheimer’s disease and dementia
  • Significantly reduce lead toxicity and related symptoms
  • Helpful in reducing the weight
  • Protect against leprosy,

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Nutrient Unit 1Value per 100 g
Water g 58.58
Energy kcal 149
Protein g 6.36
Total lipid (fat) g 0.5
Carbohydrate, by difference g 33.06
Fiber, total dietary g 2.1
Sugars, total g 1
Calcium, Ca mg 181
Iron, Fe mg 1.7
Magnesium, Mg mg 25
Phosphorus, P mg 153
Potassium, K mg 401
Sodium, Na mg 17
Zinc, Zn mg 1.16
Vitamin C, total ascorbic acid mg 31.2
Thiamin mg 0.2
Riboflavin mg 0.11
Niacin mg 0.7
Vitamin B-6 mg 1.235
Folate, DFE µg 3
Vitamin B-12 µg 0
Vitamin A, RAE µg 0
Vitamin A, IU IU 9
Vitamin E (alpha-tocopherol) mg 0.08
Vitamin D (D2 + D3) µg 0
Vitamin D IU 0
Vitamin K (phylloquinone) µg 1.7
Fatty acids, total saturated g 0.089
Fatty acids, total monounsaturated g 0.011
Fatty acids, total polyunsaturated g 0.249
Fatty acids, total trans g 0
Cholesterol mg 0