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The intense yet sharp flavour of garlic changes when boiled or fried. Thus, boiled or fried garlic will be sweeter in taste and much milder than the raw version. Whether boiled, fried or raw, garlic fits almost everything.
Loved by many because of its aromatic, hated by some for fear of bad breath, many dishes still happy with garlic character!
Intense and spicy, slightly sweet is not only the aroma of garlic, but also the taste.
Use low temperature and make it quickly when we roast garlic to avoid it becoming bitter in taste.
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A timesaving seasoning.
Fights infections, intestinal parasite, antiviral, antibacterial, antifungal.
Helps acting as anti-clotting agent, lower blood pressure and cholesterol level.
Suggested Servings Garlic is probably the all-rounder among the spices which can refine all kinds of refined foods or give them their tempting aromatic taste such as garlic bread, noodles etc. Storage Instructions
Store in tightly covered jars and use clean, dry spoons for measuring.after opening.
Store in a cool dry place. Avoid from direct sunlight.