Ayurvedic Lasun (Kashmiri garlic), also known as Himalayan or Jammu garlic, is a rare, single-clove variety of Allium sativum is only harvested once a year from the high altitudes of the Himalayas and is well-known throughout India for its health benefits. Research has shown Kashmiri garlic to be seven times more potent than commercial garlic, in terms of beneficial compounds and properties.
Kashmiri garlic is a good source of manganese, vitamins B6 and C, as well as copper, selenium, and phosphorus. It is also a source of calcium and vitamin B1. To avoid mold or spoilage, store Kashmiri garlic in a cool, dry, well-ventilated place. It will keep for up to two months.
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| kg | 1 Kg |
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