Granny’s Garlic -A Range Of Garlic Chutneys, Sauces, Pastes And Pickles
Chutneys, Pickles, Black Garlic, Marinades and Honey & Garlic
Garlic has Antibacterial, anti-protozoal, antifungal and antiviral properties that help boost the BODY’S Immune System
Honey and Garlic healing properties have been used every day by young to old
We courier our products to your door in South Africa
Granny’s Garlic produces a range of garlic chutneys, sauces, pastes and pickles that are tried and tested, then tweaked and tested some more.
Old traditional recipes, collected from friends and family over the years, have been selected and perfected for production to bear the Granny’s Garlic Logo.
We use the best garlic we can obtain, from the farmers, some of it imported, to ensure the best quality product for our customers.
Granny’s garlic is available on our online store and is couriered to our customers.
Most of our products need to mature for up to 6 weeks so our production is slow and meticulous. Granny’s Garlic products are not mass-produced for volume but are produced with your enjoyment in mind.
This means that our products do not have preservatives and chemicals added to hasten the production or lengthen the shelf life.
After all, it’s packed with health benefits — here are Six of them.
Garlic May Help Lower Blood Pressure. …
Garlic May Help Quell Inflammation. …
Garlic May Help Lower Cholesterol. …
Garlic May Support Immune Function. …
Garlic May Reduce Blood Clotting. …
Garlic Provides a Host of Antioxidants.
One must be careful of having a large amount of garlic at once as it may give you a burning sensation inside the mouth, heartburn, gases, and loose motions.
Garlic is a herb that is grown worldwide. It is found as a white bulb (the shape is like that of an onion). The entire garlic is called a ‘hose’. Each small, individual segment of a garlic house is the garlic clove, which is also white. A single clove of garlic is equal to one teaspoon of chopped garlic or half a teaspoon of minced garlic. Garlic is a popular ingredient used in several dishes and beverages to add flavour.
Garlic may be added raw, as garlic powder, dried garlic, or in the form of garlic oil to dishes. Garlic is usually consumed cooked but can be eaten raw, which is even better because the raw form preserves all its beneficial nutrients. Most of the benefits of raw garlic come from an enzyme called allicinAllicin has anti-inflammatory, antioxidative, antibacterial, and anticancer properties. Allicin also gives garlic its characteristic odour. It is safe to eat a clove of garlic a day after a meal. To avoid the bad breath associated with eating raw garlic, the garlic may be cut into small pieces and swallowed instead of chewing. Adding too much garlic while cooking can also result in bad breath.
Your health and product enjoyment is our priority.
Visit our website for more Ideas and my lovely Garlic Recipes Here