Smoked garlic is a whole garlic bulb that has been dried using traditional drying techniques and then smoked over wood,. The bulbs are a light golden brown while the cloves remain white. Smoked garlic will have a very mild garlicky scent with a bold smoky, aroma. Unwrapped cloves will display subtle smoky flavors and a slightly sweeter, milder taste.
This comes from kodai hills and hill garlic are in general known for its pungent taste, aroma, and more importantly medicinal value.
Nutritional Value - Garlic does not lose any of its nutritional value when smoked. Garlic contains small amounts of vitamins A, B6, and C, as well as minerals like selenium, calcium, magnesium, and zinc.
Applications - Smoked garlic can be used in both raw and cooked applications that call for garlic. It is well-suited for soups, stir-fry, salads, marinades, or sauces. Roasting Smoked garlic will bring out the smokiness and can be spread on bread and cheeses, used in pasta sauces, and used in vegetable dishes. Chop Smoked garlic and use for risottos, barbequed meats, or stuff chicken with whole cloves before roasting for a smoky flavor.
Famous Hill Garlic of Kodaikanal has bagged the Geographical Indication (GI) tag.
Did you know ?
A geographical indication (GI) is a name or sign used on certain products which corresponds to a specific geographical location or origin (e.g., a town, region, or country).
The name hill garlic cannot be used for any other varieties.
According to the GI Journal, Kodai Malai Poondu ( Hill Garlic) is known for its antimicrobial and antioxidant potential.
It has a heavy presence of organosulfer compounds compared to other varities.
soil, altitude, rain, humidity contribute to its uniqueness