Garlic
Garlic is a natural antibiotic, antifungal and strong antiviral. The most important properties of garlic are related to allicin, allicin is an oily, light yellow compound that creates a special garlic aroma. Allicin is also called garlic oil.
Garlic has been used for blood purification for many years. Garlic contains sulfur compounds that stimulate the immune system and have a high potential for destroying cancerous tumors.
Eating garlic clears the airways and clears the blood, reducing the severity of shortness of breath and sometimes treating it.
The smell of garlic is relieved by chewing lettuce, parsley or eating milk, apples or honey. Also, putting some dry tea in your mouth and swallowing it is effective in eliminating the bad smell of garlic.
Garlic is useful for treating various ailments such as asthma, bronchitis, rheumatism, gout, corns and warts (topically), tuberculosis, toothache, stinging and high blood pressure. It also crushes kidney stones and is effective in disinfecting urinary tract and vaginal and bladder infections.
Sulfur and selenium prevent the tumor and reduce its size if the tumor develops.
Avidan Export Garlic Specifications
Type : Garlic
Packaging : Customised packing based on your order
Garlic has analgesic properties and treats toothache.
It regulates blood sugar by raising insulin levels.
Its powerful antioxidant neutralizes free radicals that cause aging and disease.
By diluting the blood, it prevents the blood from clotting, thus reducing the risk of stroke.
Garlic is one of the most important popular products in Iran due to its type of planting, holding and harvesting, and it is in the production basket of agricultural products and export basket with very high added value.
Russia, the United States, Australia, the United Kingdom, Turkey, Iraq and the United Arab Emirates are Iran’s export destinations.
Garlic is planted from the first cold of the region until the end of November. Planting garlic in the spring will reduce the size of the garlic, and it may germinate before winter and destroy the cold.
Usually, you have to wait until mid-spring or early summer to export fresh garlic, depending on the cultivated area. Otherwise, dried garlic should be exported.
Direct sunlight spoils the garlic, and the heat helps the garlic to smell better. Hang uncooked garlic cloves in the wire basket in the corner of your kitchen or juicer and out of direct sunlight.
It is best to place the garlic in a cool, dry place or in the refrigerator and use as needed. If you use a refrigerator, keep them in a plastic bag with a zipper so that the odor does not spread inside the refrigerator.
