An indispensable ingredient in Thai cuisine, Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. It is available in different varieties, some with very white papery skin, some with pink, some with pink and white skin and some creamy in colour.
Dried mature bulbs are used as a flavouring and condiment in Thai cuisine.
To make garlic oil, chop a handful of garlic, and fry it in plenty of hot oil until golden. The oil and the fried garlic can be stored in a jar for garnishing soup and for tossing with noodles and rice. The bulbs contain a 0.1-0.36% garlic oil and organic sulphur compounds.
Therapeutic uses are as an antimicrobial, diaphoretic, diuretic, expectorant, ant flatulence and cholesterol lowering agents.
 Garlic (Gratiem) is used, both cooked and fresh in virtually all Thai dishes,

Garlic Bulb - Gratium Thon

This type of garlic is preferred for pickling with honey has bulbs with just one clove. These garlic rounds are not a separate variety of garlic but a natural phenomenon whereby a Garlic Bulb does not divide into many cloves. In the sorting of pickled garlic, 20 to 30 kilograms yields only 1 to 2 kilograms of garlic rounds, and therefore, they are expensive.