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India UP Garlic
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This garlic is discernible from Western garlic, due to its size which is slightly smaller than other varieties of garlic. The bulbs are white and depending upon variety consist of ten to thirty petite cloves which are encased in thin tissue paper like layers of white. UP garlic offers a strong distinctive garlic flavor that becomes more pronounced once the clove is sliced or smashed.
UP garlic is available year-round.
UP garlic botanically known as part of Allium Sativum is part of the Amaryllidaceae or Lily family. UP garlic is produced in the Uttar Pradesh region of India, and is named "UP" after this province. Its name, strictly a designation of origin, garlic marketed as an UP garlic variety can be one of many different garlic types, all having a similar appearance and flavor.
In India UP garlic is utilized for its flavor and for its nutritional properties. It is known to be a good source of carbohydrates and phosphorous. Additionally it contains alliinase and alliin which when combined by crushing the garlic creates allicin which has been shown to be beneficial in reducing cholesterol in the body. UP garlic is also used in treatment of intestinal worms, stomach issues, coughs and colds, and for skin diseases.
Along with ginger and green chiles garlic is one of the main ingredients used in Indian cuisine and can be utilized in both raw and cooked preparations. A paste made of garlic is the base for most curry sauces and acts as both a flavor enhancer and thickener. Garlic is also popularly roasted or sundried then pickled to make a condiment known as 'garlic achaar'. Ginger-garlic paste is a commonly found ingredient in Indian kitchens and can be homemade or store bought. Diced it can be added to flavor meats, shellfish and nann bread. The robust flavor of garlic marries well with ghee, paneer, ginger, potato, cilantro, onion, chili, dal, shellfish, chicken, cauliflower, fenugreek and jaggery. To store, keep UP garlic in a cool and dry place and use within three to four months.
Garlic has long been utilized as a spice, condiment and for its medicinal and healing properties throughout India. The three major ancient medical systems in India; Tibbi, Unani and Auryvedic all utilized garlic for its healing properties and make mention of it in ancient texts. One such text, the Charaka-Samhita, dates back to 900 BCE and notes the use of garlic in treating both arthritis and heart disease.
U.P. Garlic is grown in Uttar Pradesh in India. It is distributed throughout India and exported to Bangladesh and other neighboring countries. Uttar Pradesh produces 1.14 lakh MT units of spices including ginger, turmeric, coriander, mustard, fennel, fenugreek and garlic with garlic contributing about 37 percent of spice production. Like many garlic varieties UP garlic thrives in moderate to cool climates at elevations of 1000 to 1300 above sea level. In India garlic is produced predominantly in Madras, Gujarat (Rajkot division), Uttar Pradesh, and Andhra Pradesh. India typically ranks annually as one of the top three producers of garlic worldwide.