Garlic has a pungent smell, and is good in certain dishes. But there is more to it than most people know. Garlic is often considered a great, healthy herb. It has the vital chemical compound, allicin, which is a wonderful therapeutic ingredient with medicinal qualities. The allicin compound contains sulphur, which gives the herb its pungent savour and peculiar smell. The health benefits of garlic are innumerable. It helps fight heart ailments, fights cold, cough, and lowers blood pressure.

It is the oldest known medicinal plant variety or spice in existence. Mankind recognized the curative qualities of this magic herb over 3,000 years ago. Sir Louis Pasteur, the scientist who discovered pasteurization, effectively utilised the anti-bacterial qualities of garlic way back in 1858.

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World War I medical surgeons used the health benefits of garlic juice as an antiseptic for treating war wounds. It contains useful minerals such as phosphorous, calcium and iron, as well as trace minerals like iodine, sulphur and chlorine, which are also present in the cloves. In terms of organic compounds, it is one of the rare sources of allicin, allisatin 1, and 2.