Raw Garlic is a bright, pungent shock: a volatile cloud of sulphur compounds such as allicin that stings the nose and lights the palate. When cooked, that sharpness softens into nutty sweetness and savoury depth as the sulphur compounds transform. Think of raw Garlic as a flash of lightning, and roasted Garlic as the warm glow that follows. The difference between raw and cooked Garlic is not merely intensity; it is a change in character.

Garlic has been cultivated in the Himalayan basin for centuries, woven into daily food and medicine. In Ayurveda it was described as both food and remedy, used to warm the body, ease digestion, and build strength. Tibetan traditions held it as a protective plant, carried against illness and offered in ritual smoke. In village kitchens across Nepal, Bhutan, and northern India, garlic became a foundation of stews, pickles, and chutneys. Its pungency was not only flavour but a kind of energy, believed to guard households through the long mountain winters.