Garlic has long been utilized as a spice and well known for its medicinal and healing properties. Ayurveda in India utilizes garlic for its healing properties since ancient era.

Indian garlic is used in both raw and cooked applications. It can be pureed or minced into a paste as a base for curry sauces and acts as a flavour enhancer and thickener. Garlic is also popularly roasted or sundried then pickled to make a condiment known as ‘garlic pickle.’ Ginger-garlic paste is a commonly found ingredient in all Indian kitchens and can be homemade or ready made from stores. Garlic can also be diced and added to flavour meats, shellfish, vegetable dishes, chutneys, and naan bread. It is popular as an ingredient of the garlic bread and parathas. The robust flavour of garlic marries well with ghee, paneer, ginger, tamarind, coconut, potato, cilantro, onion, chili, dal, shellfish, chicken, cauliflower, fenugreek, and jaggery.

Indian garlic is round and medium shape, depending on the variety it may contain 7 to 20 petite cloves. The outer bulb wrappers are ivory to white, and the cloves are encased in thin, white, paper layers. Indian garlic offers a strong pungent flavour with mild to medium heat.

India typically ranks annually as one of the top three producers of garlic worldwide. Garlic has been grown since ancient times. Today it is exported to other countries around the world including Thailand, Malaysia, Vietnam, Philippines, Taiwan, African countries, United States, and Europe.

We are sourcing and exporting best quality Garlic from various states of India – Maharashtra, Rajasthan, Uttar Pradesh, Gujarat, Punjab, Assam, Himachal Pradesh, and Karnataka.

Available in sizes; 40mm+ (40-50mm), 35-40mm, 25-35mm, 15-25mm, etc.