Garlic is a powerful food and only one clove of it can give a different flavor to the food in a large pot. Many often mistakenly think of garlic as a medicinal plant or spice, but technically, garlic is a vegetable in a family similar to onions, leeks, and shallots. Garlic has been used to treat diseases for thousands of years. Its name is also mentioned in the oldest medical texts in the world

Iranian, especially garlic grown in Hamedan province, has unique characteristics, excellent taste. With an annual production of more than 100,000 tons of garlic, Iran is the thirteenth largest producer of this product in the world

Types of garlic

Garlic (white and organic red) is marketed as dry or fresh (green) and consumed. Dried garlic has a longer shelf life than fresh garlic. Hamedan dried garlic is one of the most famous and of the highest quality.

Red garlic is easily distinguishable from white garlic. The taste of this garlic is slightly spicy and has good healing properties. Red garlic has properties that in addition to promoting the general health of the whole body, also helps to solve women’s problems.

Regular consumption of red garlic has a great effect on preventing the proliferation of cancer cells.