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Kashmiri Lahsun

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MRP: RS.300 RS.120.00
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Quick Overview

Snow Mountain Garlic, also known as Kashmiri Lahsun or Himalayan Garlic or Ek Pothi Lahsun is a specific variety of garlic found in the Himalayan region.. According to modern research, it is found to be seven times more potent than commercial garlic. Mountaineers climbing in the Himalayan mountains of northern India during ancient times consumed Kashmiri garlic to help maintain blood circulation, increase oxygen capacity and raise energy levels. The single-clove variety is renowned in Ayurvedic practices and is prescribed for people suffering from diabetes, heart disease, high blood pressure, and the common cold. 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.

Snow Mountain Garlic, also known as Kashmiri Lahsun or Himalayan Garlic or Ek Pothi Lahsun is a specific variety of garlic found in the Himalayan region.. According to modern research, it is found to be seven times more potent than commercial garlic. Mountaineers climbing in the Himalayan mountains of northern India during ancient times consumed Kashmiri garlic to help maintain blood circulation, increase oxygen capacity and raise energy levels. The single-clove variety is renowned in Ayurvedic practices and is prescribed for people suffering from diabetes, heart disease, high blood pressure, and the common cold. 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.