Pahadi or Himalayan Raw Garlic Organic with Red Cover

Description

Meet your new favorite garlic

Handpicked from the Dehradun–Mussoorie belt, our Himalayan Hardneck (porcelain-type) garlic packs 4–8 large, easy-peel cloves per bulb—full of bright heat that melts into a mellow sweetness when cooked. Grown in cool mountain air and cured slowly, these bulbs are dense, aromatic, and a joy to cook with.

Why wellness seekers love it

• Allicin activation: Crush or slice and rest 5–10 minutes to unlock allicin—the star behind garlic’s signature aroma and wellness buzz.

• Antimicrobial edge: Great for everyday kitchen hygiene—chutneys, dressings, and finishing touches.

• Cardio-metabolic support: Traditionally used for heart health and lipid balance as part of regular diet.

• Antioxidant & anti-inflammatory: Dense mountain bulbs = concentrated goodness, delicious in daily cooking.

• Digestive fire (Agni): In Ayurveda (lasuna), valued for warming energy and digestive support.

Why this garlic stands out

• Bigger cloves, less fuss: Peel once, cook more. Perfect for home cooks and busy kitchens.

• High natural pungency: Typically richer in allicin—the compound behind garlic’s signature aroma and wellness reputation.

• Mountain provenance: Cool-climate, slow growth → concentrated flavor and better texture.

• Traceable & small-batch: Sourced directly from hill farmers; limited seasonal lots.

Flavor & kitchen uses

• Raw: Pound into chutneys, raitas, rubs, and dressings for a clean, assertive bite.

• Cooked: Temper in ghee/oil for dals, curries, and tadka; or roast/confit for a nutty, sweet spread.

• Pickle & ferment: Makes outstanding garlic pickle and black garlic thanks to its dense cloves.

• Pro tip: Crush/slice and rest 5–10 minutes before heating to unlock more aroma.

Who will love it

• Cooks who want bold flavor with less peeling

• Health-forward buyers seeking potent, mountain garlic

• Restaurants/meal-prep folks who value consistency and speed

• Gardeners in cool regions (great as planting stock, produces edible scapes)

Suggested swaps & measures

• 1 clove of this garlic ≈ 1.5–2 regular supermarket cloves. Adjust recipes accordingly.

Storage & shelf life

Keep bulbs cool, dry, and ventilated (no fridge). Whole heads keep 3–5 months; separated cloves 2–3 weeks. Avoid sealed plastic.

Sensible notes

Garlic is naturally pungent; large raw amounts may not suit sensitive stomachs. If you’re on blood-thinners or prepping for surgery, moderate intake and seek professional advice.

Provenance & impact

Your purchase supports small hill farmers in the Himalayas, sustaining traditional curing practices and fair seasonal pricing.

Specifications

• Type: Hardneck (porcelain-type) garlic

• Origin: Dehradun–Mussoorie, Uttarakhand

• Cloves per bulb: 4–8 large cloves

• Form: Cured, whole bulbs

• Net weight: 1000 gms

FAQs

Is this elephant garlic?
No. These are true garlic bulbs (Allium sativum, hardneck). Elephant garlic is a mild leek species.

Is it very spicy?
Raw: bright, assertive heat. Cooked/roasted: sweet, rounded, and deeply aromatic.

How do I maximize the “good stuff”?
Crush or slice and let rest a few minutes before cooking; add towards the end for more punch.

Why buy from us

• Fresh seasonal lots from the mid-Himalayas

• Hand-graded bulbs for size and firmness

• Small-batch packing, minimal handling

• Direct support to hill growers

Add to cart and taste why chefs and home cooks across India seek out Himalayan hardneck garlic—less peeling, bigger flavor, and the satisfaction of buying better.