Fresh garlic from India is a widely used and highly valued culinary ingredient. It is known for its pungent and spicy flavor, and is often used in savory dishes to add depth and complexity to the taste. Indian garlic is typically harvested from the months of December to February and is available in different varieties such as Desi garlic, Ooty garlic, and Himachal garlic. The Desi garlic variety is known for its strong flavor and aroma, while the Ooty garlic is milder and sweeter.
The Himachal garlic has a slightly milder taste than Desi garlic and is known for its large bulb size. Fresh Indian garlic is also known for its numerous health benefits, such as being rich in antioxidants and having anti-inflammatory properties.
| SPECIFICATION | VALUE |
|---|---|
| Extraneous matter | Not more than 0.5 % |
| Moisture | |
| a. In case of powdered garlic | Not more than 8.0 % by weight |
| Total ash on a dry basis | Not more than 5.0 % by weight |
| Ash insoluble in dilute HCL | Not more than 0.5% by weight |
| Cold water soluble extract on a dry basis | Not less than 70.0 % and more than 90.0 |
| Volatile organic sulphur compound on a dry basis | Not less than 0.3 % by weight |
| Peroxidase test | Negative |
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