Organic Garlic (Lasun)

Yes - Indian garlic varieties are typically smaller, with tighter, more numerous cloves and a significantly more pungent, aromatic flavour than the large Chinese varieties that dominate conventional Indian markets. The difference in flavour intensity is immediately noticeable in cooking. Indian garlic is generally considered more flavourful for authentic Indian cooking preparations.

Chopping or crushing garlic activates an enzyme reaction that converts alliin to allicin - the compound responsible for garlic's distinctive smell and many of its documented biological properties. This reaction needs a few minutes to complete. Allowing chopped garlic to rest for 5–10 minutes before adding to heat maximises allicin formation. Very high heat immediately after chopping reduces allicin before it fully forms.

Whole garlic bulbs should not be refrigerated - cold and humidity cause garlic to sprout, soften, and develop off-flavours much faster than room temperature storage. Store whole bulbs in a cool, dry, ventilated space. Peeled individual cloves or pre-chopped garlic can be stored in a sealed container in the refrigerator for up to 1 week.

No - Prakritii's organic garlic undergoes no post-harvest chemical treatment of any kind. Conventional imported garlic is often treated with methyl bromide fumigation and bleaching agents that whiten the skin for cosmetic purposes. Our organic garlic's natural skin colour reflects the variety's authentic characteristics.

A green sprout inside a garlic clove indicates the garlic has begun germinating - a natural process that occurs as the bulb ages. The sprouted garlic is safe to eat; however, the green sprout itself has a slightly more bitter flavour and can be removed before cooking if preferred. To slow sprouting, store garlic in a consistently cool, dark, ventilated space and use within 3–4 weeks of purchase.