Kashmiri Mountain Garlic - Kashmiri Lahsun

Grown wild in the high hills of Kashmir

This garlic grows wild in the cold, high-altitude hills of Kashmir. Nobody plants it or farms it. Local people go up into the hills and collect it by hand, the same way it has been done for generations.

Because of the cold and the altitude, this garlic plant puts all its energy into just one clove, instead of splitting into many small cloves like regular garlic does. That's why each bulb has a single, solid clove inside — small, but strong.

We get every bulb whole and unpeeled, straight from the people who collect it in the hills of Kulgam, Pulwama, and Budgam. We don't peel it or process it in any way. The natural outer shell stays on to protect the clove until you open it yourself at home.

Garlic has been a part of Kashmiri kitchens and home remedies for generations.
Naturally, it contains:

Allicin — a natural sulphur compound formed when garlic is cut or crushed, known for its strong aroma and traditionally valued for supporting the immune system
Antioxidants — plant compounds that help the body deal with everyday oxidative stress.
Manganese, Vitamin B6 and Vitamin C — small but naturally occurring amounts in raw garlic.
Traditionally used in Kashmiri households to support digestion and general wellness.

Because the whole plant's strength goes into one clove instead of many, this variety is often considered more potent, so even a small amount is enough.