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Fresh Garlicलहसुन (Lahsun)

Fresh Garlic

Properties

Fresh Garlic (Allium sativum) is a foundational aromatic in almost every culinary tradition worldwide. Covered in a papery white or purplish skin, the bulb breaks apart into individual cloves. When crushed, chopped, or chewed, an enzyme called alliinase converts alliin into allicin, producing garlic's signature pungent, spicy bite. Cooking mellows the allicin, transforming the flavor into a sweet, savory, and rich umami depth.

Reported Health Benefits

Note: The following benefits are reported when taken in moderation.

Heart Health and Lipid Control

Allicin, released when fresh garlic is crushed, is clinically shown to lower total cholesterol, reduce oxidative stress, and manage hypertension.

Source: pubmed.ncbi.nlm.nih.gov

Atherosclerosis Prevention

Bioactive compounds in fresh garlic inhibit LDL oxidation and help reduce the progression of arterial plaque buildup.

Source: pubmed.ncbi.nlm.nih.gov

Reported Health Issues if Excess

Use caution and consult a healthcare professional.

Bleeding Risk & Halitosis

Fresh garlic possesses antiplatelet properties that can interact with blood thinners. It is also the leading dietary cause of severe halitosis (bad breath) and body odor due to sulfur metabolism.

Source: pubmed.ncbi.nlm.nih.gov

Regions Produced & Seasons

China

The world's largest producer and exporter of fresh garlic bulbs, harvesting primarily between May and July.

Harvest Season
Jan
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India

A major producer with two key seasons: the primary Rabi harvest in March/April and a smaller Kharif harvest in October/November.

Harvest Season
Jan
Feb
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Spain

A major European producer of high-quality garlic.

Harvest Season
Jan
Feb
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Suppliers Directory

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Fresh Garlic