Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. It is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. Due to these valuable properties, purple garlic export has always been of interest to exporters in Iran and the world.
In addition to direct consumption by households, one of the export goods has a special application in industrial cases such as preservatives and use in drug production. Garlic is a natural, strong antifungal and antiviral antibiotic. The most important properties of garlic are related to allicin, allicin is an oily compound, with a light yellow color that creates a special aroma of garlic. Allicin is also called garlic oil. Garlic has been used for blood purification for many years. Garlic contains sulfur compounds that stimulate the immune system and have a high potential for destroying cancerous tumors. Eating garlic clears the airways and blood, reducing the severity of shortness of breath and sometimes treating it. The smell of garlic can be eliminated by chewing lettuce, parsley or eating milk, apple or honey. Also, putting some dry tea in the mouth and swallowing it is effective in eliminating the bad smell of garlic. Garlic is useful for treating various diseases including asthma, bronchitis, rheumatism, gout, corns and warts (topically), tuberculosis, toothache, stings and high blood pressure. It also crushes kidney stones and is effective in disinfecting the urinary tract and vaginal and bladder infections. Sulfur and selenium in it prevent the formation of tumors and in case of tumor formation, reduce its size. garlic3-1