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 Per 100 grams dry 10g (app. 1 Tbs)
Energy (Calories) 332.00 33.2
Total Fat 0.76g 0.08g
Saturated Fat 0.14g 0.01g
Trans Fat 0.00g 0.00g
Cholesterol 0.00g 0.00g
Sodium 26.00mg 2.60mg
Total Carbohydrates 72.00g 7.20g
Dietary Fiber 9.90g 0.99g
Sugars 24.30g 2.43g
Protein 16.80g 1.68g
Vitamin A (IU) 0.00 0.00
Thaimin-B1 0.47mg 0.05mg
Riboflavin 0.15mg 0.01mg
Niacin 0.69mg 0.07mg
Vitamin B-6 2.94mg 0.29mg
Vitamin C 18.00mg 1.80mg
Calcium 80.00mg 8.00mg
Iron 2.75mg 0.28mg
Phosphorus 417.00mg 41.70mg
Potassium 1101.00mg 110.10mg
Product Name Dehydrated Garlic
Appearance Yellowish/Brownish
Aroma Aroma Spicy, Pungent and Heated
Size 5mm to 18mm (Flakes)

3mm to 5mm (Chopped)

1mm to 3mm (Minced)

0.5mm to 1mm (Granules)

Up to 100 Mesh (Powder)

Quality Premium, A, B and Commercial Grade
Physical and Chemical Analysis
Major defects < 1%
Foreign matter NIL
Moisture content < 8 %
Hot water insoluble < 20 %
Ash content < 4 %
Acid insoluble ash < 0.5%
Packing 14/20/25 Kgs  in PP Bag /Cartoon Packing or As per Customer Requirement
Self-Life 2 Years in 10’c Storage
Supplying Period All Year Round
Origin Gujarat-India
Total Plate Count (TPC) <100000 cfu/gm (non-sterilized)
<1000 cfu/gm (Sterilized )
Coliform Germs < 100 cfu/gm
E- Coli Nil
Yeast & Molds < 1000 cfu/gm
Salmonella Absent in 25 gm
Bacillus Cereus < 100 cfu/gm
Staphylococcus Aureus Absent