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Bold, pungent, and deeply flavourful, Garlic — known as Lahsun in Hindi and Poondu in Tamil — is the most universally used flavour booster in Indian and global cooking. Our medium pre-pack offers the perfect quantity for regular household use — fresh, firm bulbs with full aroma and flavour, conveniently packaged and ready for your kitchen. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
Garlic is the essential partner to ginger in Indian cooking — blend together for a classic ginger-garlic paste that forms the base of most curries and marinades. Finely chop or crush for tadka (tempering) in dal and sabzis, roast whole cloves in olive oil for a sweet, mellow roasted garlic, or blend into garlic chutney with chilli and tamarind. Use in garlic naan, garlic butter, and pasta sauces.
Store in a cool, dry, well-ventilated place away from direct sunlight — whole bulbs keep well for 3–4 weeks. Once broken into cloves, use within 1–2 weeks. Do not refrigerate whole garlic as moisture causes mould. Peeled cloves can be stored in oil in the refrigerator for up to 2 weeks.
Q: What are the health benefits of garlic?
A: Garlic contains allicin — a powerful antimicrobial compound that supports immune function, heart health, and has anti-inflammatory properties. It is also rich in vitamins B6 and C, manganese, and selenium.
Q: How do I make ginger-garlic paste?
A: Blend equal parts peeled fresh ginger and garlic with a little water or oil until smooth. Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze in ice cube trays for longer storage.
Q: How do I peel garlic quickly?
A: Place a clove under the flat side of a knife and press firmly — the skin will slip off easily. Alternatively, shake cloves vigorously in a sealed jar or container for 30 seconds to loosen the skins.
