Product Description
Introduction :
Garlic is widely used around the world for its pungent flavor as a
seasoning or condiment.
The garlic plant's bulb is the most commonly used part of the plant.
With the exception of the single clove types, garlic bulbs are normally
divided into numerous fleshy sections called cloves. Garlic cloves are
used for consumption (raw or cooked) or for medicinal purposes. They have
a characteristic pungent, spicy flavor that mellows and sweetens
considerably with cooking. 
Other parts of the garlic plant are also edible. The leaves and flowers
(bulbils) on the head (spathe) are sometimes eaten. They are milder in
flavor than the bulbs, and are most often consumed while immature and
still tender. Immature garlic is sometimes pulled, rather like a scallion,
and sold as "green garlic". 
Garlic is often kept in oil to produce flavoured oil; however, the practice
requires measures to be taken to prevent the garlic from spoiling. Untreated
garlic kept in oil can support the growth of Clostridium botulinum which
causes the deadly botulism illness; refrigeration will not assure the safety
of garlic kept in oil. To reduce this risk, the oil should be refrigerated
and used within one week.