Kashmiri garlic can be used both raw and cooked. To maximize the beneficial properties in the garlic, crush or mince before using. In India, Kashmiri garlic is most commonly consumed raw for the health benefits. The so-called ‘pearls’ are crushed and then swallowed, followed by drinking two glasses of cool water. Use Kashmiri garlic in any recipe calling for garlic.
Kashmir Snow Mountain garlic (also known as Allium sativum L., Allium schoenoprasum, and Kashmiri garlic), is a subspecies of garlic which is found in the mountainous Indian administrated Jammu and Kashmir. It grows well in the western Himalayas at higher altitudes of up to 1,800 m (6,000 ft), in temperatures as low as −10 °C (14 °F), and with very little oxygen.
Kashmiri garlic is a good source of manganese, vitamins B6 and C, as well as copper, selenium, and phosphorus.
It is also a source of calcium and vitamin B1.
Garlic contains the enzymes alliin and alliinase and combine to form the compound allicin when the cloves are crushed or minced. Allicin is the compound that gives garlic its pungent smell as well as its health benefits.
It has anti-inflammatory, antioxidant and anti-bacterial properties.
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