Mountain Garlic, also known as Kashmiri Lahsun or Himalayan Garlic is a specific variety of garlic found in the Himalayan region. It is much smaller in size compared to the commercial garlic consumed in everyday life. In Ayurveda, it is a highly revered medicine and considered very effective alone for many ailments including Lung Cancer, Diabetes and Asthma. According to modern research, it is found to be seven times more potent than commercial garlic
Snow Mountain Garlic is considered to have antimicrobial, antibacterial, antifungal and antiviral properties. It contains a compound named allicin, which gives the garlic a pungent smell. This compound has antioxidant and antibacterial properties. Himalayan Garlic is also rich in Copper, Selenium, Phosphorous, Manganese, Sulphur, Vitamin B6, B1 and C, Calcium. Here are a few most important benefits of including it in your diet.
Excellent for heart diseases
Reduces systolic and diastolic blood pressure
Used as a medicine for cancer treatment
Beneficial in reducing diabetes
Cures common cough, cold and flu
Rejuvenates the brain and helps cure brain tumours
- Considered excellent in maintaining liver health.
How To Consume?
The most beneficial ingredient of snow mountain garlic is Allicin compound. This compound is destroyed when we cook the garlic. To get the medicinal benefits of garlic you need to peel the garlic with your hands (no metal usage like the knife), crush the garlic clove lightly with hand and wooden/stone mortar (Do not use metal as it destroys the medicinal properties), and then leave it for 10 to 15 minutes. If you don’t want to crush the garlic, you can just chew it. Consume 2 cloves in the morning on empty stomach for most problems. Drink 1 glass of warm water after consuming the garlic.
Since garlic of any kind is a stimulant to the nervous system and is considered warm in nature, it is advisable to not consume it during hot summers.