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Fresh Loose Garlic, also known as Lahsun and Poondu, has a bold aroma and pungent flavour that becomes mellower and slightly sweet when cooked. Buying loose lets you choose the amount you need for curries, tadka, marinades, chutneys, roasting and sauces. Browse our Spices & Flavour Boosters or explore all fresh produce in Fresh Foods.
Blend garlic with ginger for a classic Ginger-Garlic Paste used in curries and marinades. Finely chop or crush it for tadka in dal and sabzi, roast whole cloves for a mellow flavour, or add it to chutneys, garlic naan, garlic butter and pasta sauces.
How should I store loose garlic?
Keep whole bulbs in a cool, dry place with good air circulation. Avoid sealed plastic bags and excess moisture.
How can I peel garlic quickly?
Press a clove gently under the flat side of a knife to loosen the skin, then peel it away.
Does garlic taste different when roasted?
Yes. Roasting softens garlic’s sharpness and gives it a mellower, slightly sweet flavour.
