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Garlic has been used for over 6000 years, not only as seasoning to food processing, but for its medicinal properties as well.
The ancient Greeks gave special attention to the garlic healthy advantages.
Today, garlic is used as a remedy to various situations involving the cardiovascular, hematopoietic and immune system.
Garlic, when crushed, yields allicin, an antibiotic and antifungal compound. Allicin is responsible for the distinctive taste and odour of garlic. Also contained in garlic are vitamin A, selenium, calcium, iron, magnesium, manganese, phosphorus, potassium, zinc, vitamin B1, B2 and B3.
Garlic can detoxify the body and protect it from infections by enhancing the immune system. Blood presure is reduced by garlic. Latest studies suggest that garlic can prevent the growth of Helicobacter pylori, thus protecting from ulcers.
Fresh or grilled, in cloves or sliced, as puree or as pulp, no matter the form, garlic has devoted fans all over the wolrd!