Garlic is a hardy bulbous
perennial of the lily family, with narrow flat leaves. It has an attractive
flavour and acknowledged
medicinal value. It is one of the 'trinity' of flavours along with ginger and
onion in Indian cuisines.
Garlic
acts as a flavouring agent in variety of dishes. In Pickles it acts as a
preservative-flavourant. Garlic pickles and freshly ground garlic chutneys are
popular side dishes for rice, snacks and chappathis. Garlic oi
l are used
in ready-made spice-mixes, pharmaceuticals and disinfectants.
Garlic is cultivated in most
parts of India. Some of the internationally acclaimed varieties of Indian garlic
are 'poona ', 'Nasik', 'Madurai' and 'Jamnagar'. Besides, Garlic powder and
dehydrated flakes, India also exports oils and oleoresins.
