4 min readNew DelhiApr 4, 2023 05:30 PM IST
First published on: Apr 4, 2023 at 05:30 PM IST
Seasonal food comes packed with various nutritious properties, which is why experts also recommend consuming them on the regular. Among such foods is the Himalayan garlic, also called ‘Kashmiri garlic’, ‘Jammu garlic’, ‘ek potli lahsun’ or ‘snow mountain garlic’ which is harvested in a particular season — spring — and is also not found widely. Today, we are going to tell you all about this variety of garlic, and also share why it deserves to be a part of your daily diet.
Smaller and more pointed in size with a hard, golden-brown husk, Himalayan garlic is harvested only once a year in the high altitudes of the Himalayas, unlike the local white variety. “A single clove of this type of garlic measures between 1.5 to 4 centimeters in diameter. It has a bright white or creamy-white colour and it has a pungent flavour,” said Sohini Banerjee, consultant dietician, ILS Hospitals, Howrah (Kolkata).
She added that it is a good source of manganese, vitamins B6 and C, as well as copper, selenium, and phosphorus. “Also a source of calcium and vitamin B1, this garlic has anti-inflammatory, antioxidant, and anti-bacterial properties. It reduces high cholesterol levels,” Banerjee told indianexpress.com.
Besides reducing high cholesterol levels, Himalayan garlic also helps in reducing the density of the blood, thereby preventing the formation of plaque and clots in the blood vessels, added Banerjee. “A single clove of garlic also helps in relaxing muscles, and hence, reducing blood pressure. Hydrogen Sulfide, another chemical compound present in this garlic helps in reducing the systolic and diastolic blood pressure in the body,” mentioned Banerjee.
Nutritionist Leema Mahajan, too, took to Instagram to share that garlic is a natural antibiotic.
“Garlic is a great antimicrobial which can kill bacteria like E. coli, Anthrax and has potent effects against viruses and fungi. Allicin is the magical compound in garlic that not only helps in fighting infection but also helps in lowering cholesterol, prevents the clotting of the blood, kills cancers, and lowers blood sugar,” said Mahajan.
Concurred Banerjee and said, “This compound, when combined with vitamin B and Thiamine, stimulates the pancreas to generate insulin in the body, in turn helping the body fight diabetes.”
Mostly popular for its long list of health benefits, this variety of garlic is considered more potent than the common varieties, experts say. However, Mahajan commented that “very few studies have been done on the same”.
Nevertheless, if you get your hands on this variety of garlic, here’s how to have it
According to Mahajan, one doesn’t necessarily need to eat garlic raw to reap its benefit. “Crushing, and chopping garlic-activates allicin,” said Mahajan.
Method
*Chop and keep it aside for 10 mins for the compound to be active. Once active, heating doesn’t destroy it, she said.
Although, it is suggested to be crushed or minced before using it to maximise its beneficial properties, Banerjee differed in her opinion and said that it can be used in any type of recipe replacing the common varieties of garlic.
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Here's what to know about Himalayan Snow Garlic (Source: Kashmirica/Instagram) 
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