Garlic (Fresh Garlic / Lahasun / Allium sativum)

The garlic from Transfood GmbH (botanically Allium sativum) is one of the world’s most important and oldest spices and medicines. The fresh product imported from India is characterized by sparkling, solid knots, whose white to slightly violet striped outer skin protects the individual, taste-intensive toes. As a fresh import product, the product delivers a sharp, distinctive aroma and the indispensable, deep spice for Asian cuisine.

Natural antibiotic: Allicin, which is produced by crushing, is considered to be a strong antioxidant and antibacterial in natural medicine.Concentrated flavour: The Indian and Asian varieties often have smaller toes, but they provide a significantly more intense, sharp and etheric aroma than the European giant noodle.Machellose Export Quality: Through the fast import route of Transfood, it is ensured that only crunchy, dry knots without hollow toes or soft mold spots enter the market.

Nutritional values (per 100g)Fuel value: approx. 149 kcal / 623 kJFat: approx. 0,5 g of which saturated fats: approx. 0,1 gCarbons: approx. 33,0 gof which sugar: approx. 1,0 gFuel values: approx. 2,1 gProtein: approx. 6,4 g (very high protein content for a spice)Salt: < 0,01 gVital highlights: Extremely rich in secondary plant substances, sulfur compounds (especially allicin) as well as the vitamins B6 and C.

Dry and airy: Optimally stored at cool room temperature (10 °C to 15 °C) in a dark, shadowy place (e.g. in a hanging net or an open box).Never in plastic: Garlic sweats in closed plastic bags, which quickly leads to mold formation or premature germination.Cooling (optional): Can be stored in the vegetable compartment of the refrigerator, but there, due to moisture, loses its crunchiness faster and tends to germinate faster after removal.Sustainability: When stored properly, dry and air-cooled, the solid import bulbs easily last 3 to 6 weeks.

Asian base (Tarka/Wok): Fine hailed or pressed, often in combination with fresh ginger and onions, forms the aromatic foundation for almost any Indian curry, masala or Asian wok dish.Home-made spice pasta: to be crushed in the mortar for the traditional, fresh ginger and garlic paste (Ginger Garlic paste), which is used daily in Indian cuisine.Marinaden & Dips: indispensable ingredient for putting in meat, fish, tofu or paner before grilling or baking.Ginger-Naan: Fine wrapped as a topping for the traditional, Indian garlic-flatbread.Tips for intelligence control: with whole cooked, give a very nuty, aromatic off.

100% fresh garlic.

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