Fresh Unpeeled Garlic (大蒜头)

Garlic has a strong, pungent taste when eaten fresh. Therefore, it is customary to prepare it in some way before eating it, which greatly softens the flavour. Roasting garlic changes the flavour and texture considerably and results in creamy cloves with a nutty, mild flavour.

STORAGE

Unpeeled whole garlic cloves can be stored in a dark, cool and dry place for up to two months. When cut into individual cloves, garlic will keep for about two weeks. Garlic should not be stored in the refrigerator, as the humid air promotes mould growth.

FUN FACTS & TIPS

Pre-cut garlic is sold in many supermarkets and offers a quick and convenient option, but a lot of flavour is lost in the process. So always keep a few fresh cloves on hand and chop or crush them yourself when you have the time. You will notice the difference!

NUTRITION & HEALTH BENEFITS

• Helps lower blood pressure
• Helps reduce inflammation
• Supports immune function
• Helps lower cholesterol levels
• Reduces blood clotting
• Helps reduce inflammation and lower the risk of disease
• Strengthens immune system function
• Lowers cholesterol levels and blood pressure
• Reduces the risk of Alzheimer's disease and dementia

Good source of manganese, vitamin B6, vitamin C, selenium, fiber, calcium, copper, potassium, phosphorus, iron, vitamin B1

Common Names: The stinking rose, Allium Sativum, Aged Garlic Extract, Ail, Ail Blanc, Ail Cultive, Ail Rocambole, Ajo, Alho, Allii Sativi Bulbus, Allium, Allium sativum, Angio D'India, Camphor Of The Poor, Clove Garlic, Common Garlic, Da Suan, Echte Rokkenbolle, Echter Knoblauch, Garlic Clove, Garlic Oil, Knoblauch, Lasun, Lasuna, Maneul, Nectar Of The Gods, Ninniku, Ophio Garlic, Poor Man's Treacle, Rason, Rocambole, Rockenbolle, Rust Treacle, Schlangenknoblauch, Serpent Garlic, Spanish Garlic, Stinking Rose, Suan, Thoum, Vitlok,大蒜, 蒜头