Kashmiri Pink Garlic (Royal Mountain Pink Garlic)

Our Kashmiri Mountain Pink Garlic is grown and harvested by small farming families across the fertile hill villages of Pampore, Pahalgam, and Kulgam in Kashmir. This is traditional multi-clove Kashmiri garlic where each whole bulb contains multiple tight cloves protected by natural papery husk layers, exactly as grown in our valley.

In Kashmir, garlic is planted before the winter freeze and remains in snow-covered soil for several months. This severe high-altitude climate and cold mountain soil give Kashmiri garlic its pink color , rich allicin concentration, intense pungent aroma, and authentic sharp flavor compared to ordinary flatland garlic. Even crushing one or two cloves brings a strong, appetizing fragrance that elevates home dishes. We supply whole unpeeled bulbs with their protective husk completely intact, naturally air-dried without any chemical polish, sulfur fumigation, or artificial drying agents.

How to use: Kashmiri pink garlic is an essential pillar of traditional Kashmiri food and Wazwan preparations like Rogan Josh, Haak saag, and rich curries. For daily cooking, simply peel the cloves you need and crush or finely chop them for tadka in dal, sabzi, chicken, mutton, or spicy garlic chutney. You can also lightly fry or roast whole cloves in mustard oil for winter soups and traditional wellness recipes.