Garlic, a Thai herb and wholesome spice that improves the immunity, inhibits tumors and cancer cells, prevents vascular diseases, reduces the adhesion of platelets, diabetes, heart disease, colds, constipation, and nourishes the nerves.
However, many people dislike the strong odor causing by the breakdown of an amino acid called Allicin mixed with an enzyme known as alliinase. These substances have great health benefits but decay very quickly. Therefore, garlic powder has been developed using a specific technology to preserve the benefits of allicin without the smell of fresh garlic.