Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used throughout its history for both culinary and medicinal purposes.
Botanical Name Family Part Used
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Foeniculum vulgare Apiaceae (Umbelliferae) Bulb
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Garlic is a bulb of a plant and used for cooking and also it has many medicinal properties.
It is an anti viral and anti bacterial agent with a high sulphur content.
Raw garlic helps to reduce the nasal congestion and as well as to help to relieve other symptoms of cold. Many of the volatile compounds are lost through cooking.
They are also good for high blood pressure and to lower the cholesterol levels.
Garlic is used for treating cramps and muscular spasm.
It can be taken directly or mixed with milk.
It has some draw backs like bad breath, may induce migraine and can cause contact dermatitis.