Frozen Garlic

While there are 28 specific medicinal compounds identified in garlic, there are 3 that dominate the discussion; Allicin, Alliin and Alliinase..

While there are 28 specific medicinal compounds identified in garlic, there are 3 that dominate the discussion; Allicin, Alliin and Alliinase. These chemicals and their relationship with each other hold the key to making garlic a medicinal food rather than just a culinary delight. Allicin the primary anti-oxidant and source of garlic's pungent taste and distinctive aroma is not actually present in whole cloves. It needs to be created. The raw clove contains Allin, a sulfur compound and Alliinase, an enzyme, each locked up in separate cells. Together they create Allicin. This happens when the clove is cut, crushed or minced and alliin is dissected by allinase creating sulfenic acid and ammonium pyruvate. Within seconds, the sulfenic acid condenses to forms allicin. That's why you don't get the strong smell of garlic from whole cloves (the same is true for onions and other aliums).

Garlic begins to dry as soon as it is harvested; it continues to slowly lose moisture until it is eaten or stabilized with one of the methods discussed below. Until you take steps to stabilize your garlic it will continue to lose moisture and become hotter and more pungent.

Dehydrating garlic stops this process and preserves the garlic at whatever pungency and flavor level it was when it was sliced and dried. Since drying ruins the satisfying crunch of fresh garlic you may want to consider pickling or preserving as well. Garlic dried in a dehydrator (not a hot oven) will retain the beneficial health compounds that are destroyed by high heat. The idea is to dehydrate the garlic, not cook it. Crushed, chopped or powdered garlic that has been dried results in odorous fat-soluble polysulfides that circulate in the lymphatic system and have anti-tumor properties and other health benefits.

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