Pink garlic, also known locally as “gavati lasan”, is a variety of garlic that can be recognized by its pink-cheeked cloves. Pink garlic bulbs are small, about 5 cm in diameter with no more than 10 pink cloves in each bulb. These crisp, pungent cloves are hidden under a white, translucent outer shell, which upon removal reveals an off-white bulb wrapped in a pink covering. This variety of garlic is comparatively sweeter, with a stronger aroma than its more popular white counterpart. Pink garlic is known for being hot and highly pungent, with some even declaring it a connoisseur garlic, given its unique strong flavor. Its cloves are juicy and crunchy but a little less sticky than regular garlic. Pink garlic can be used raw or cooked, much like regular white garlic and can be chopped, crushed or chopped as desired. This garlic can be added to any dish that calls for the use of garlic and is a good source of vitamins A, B, C, and minerals such as copper, magnesium, calcium, potassium, iron, and zinc. If kept properly pink garlic can be stored for about six months to a year and can be used to enhance the flavor of your favorite food.