Garlic in Indian cuisine and culture has always played a very very important role both for its flavour and medicinal properties.
Kashmiri garlic can be consumed raw(peeled and crushed) or crushed and used for cooking. Kashmiri garlic is rich in allicin. Allicin is has antibacterial and antioxidant properties. From heart health to maintaining intestinal health garlic plays a key role.
It is also commonly called as Lahsun in India.