Kashmiri garlic, also known in India as Himalayan or Jammu garlic, is a rare, single-clove variety of Allium sativum. Kashmiri garlic is a good source of manganese, vitamins B6 and C, as well as copper, selenium, and phosphorus. It is also a source of calcium and vitamin B1. Garlic contains the enzymes alliin and alliinase and combine to form the compound allicin when the cloves are crushed or minced. Allicin is the compound that gives garlic its pungent smell as well as its health benefits. It has anti-inflammatory, antioxidant and anti-bacterial properties. To maximize the beneficial properties in the garlic, crush or mince before using.