Garlic Infused Honey 500g
39.00$
Weight: 500 gm (17.6 oz)
Origin: India
Ingredients: Honey and Garlic
Raw Honey + Whole Garlic Cloves · Fermented · 500g (17.6 oz)
Two Ancient Medicines, Fermented Together — India’s Most Potent Natural Immune Booster
Garlic and honey have each been used as medicine for thousands of years. When you combine them and let them ferment, something remarkable happens: the garlic’s allicin and the honey’s enzymes create a synergistic compound that’s more powerful than either ingredient alone. The garlic mellows, the honey absorbs the garlic’s medicinal compounds, and you get a fermented functional food that supports immunity, heart health, blood pressure, and circulation. This is not a sweetener — it’s a daily wellness ritual. One spoonful on an empty stomach every morning. Two ingredients, nothing else. 500g.
Only 2 Ingredients
Fermented for Potency
500g (17.6 oz)
Ships via DHL / UPS
Why Garlic + Honey Is Greater Than Either Alone
When raw garlic sits in raw honey, a slow fermentation process begins. The honey’s natural enzymes break down the garlic’s cell walls, releasing allicin — garlic’s most powerful medicinal compound — into the honey. Simultaneously, the honey draws out the garlic’s sulfur compounds, antiviral agents, and antibacterial properties, distributing them throughout the liquid. The result is a fermented compound where every spoonful contains the combined medicinal power of both ingredients in a bioavailable, pre-digested form. The garlic becomes softer, milder, and easier to eat. The honey becomes infused with garlic’s medicinal compounds. Both become more potent than they would be on their own.
Two Ingredients, Both Medicines
Garlic — Nature’s Antibiotic
Garlic (Allium sativum) has been used as medicine across every major civilisation for at least 5,000 years. The key compound is allicin — a sulfur-based molecule released when garlic is crushed or chewed that has powerful antibacterial, antiviral, and antifungal properties. Research has shown garlic can reduce blood pressure (comparable to some blood pressure medications in studies), lower LDL cholesterol, improve blood circulation, and support cardiovascular health. Allicin also stimulates white blood cell production, directly strengthening the immune system. The challenge with garlic is that allicin degrades quickly when cooked — fermenting in honey preserves and enhances its potency.
Raw Honey — The Preserving Medium
Raw honey is far more than a sweetener here — it serves as a natural preserving and extraction medium. Its enzymes (glucose oxidase, invertase, diastase) actively break down garlic compounds, making them more bioavailable. Honey’s own polyphenols, flavonoids, and antioxidants add anti-inflammatory and antimicrobial properties. The naturally low pH (3.2–4.5) and low moisture content create an environment where beneficial fermentation occurs but harmful bacteria cannot survive. Every traditional medicine system in the world — Ayurveda, Traditional Chinese Medicine, Greek medicine, Egyptian medicine — has independently discovered and used honey as both medicine and preservative.
What Daily Garlic Honey Does for Your Body
Immune Defence
Allicin stimulates white blood cells & fights infections
Heart Health
Reduces LDL cholesterol, supports healthy arteries
Blood Pressure
Allicin relaxes blood vessels, lowers systolic pressure
Blood Purification
Detoxifies & improves circulation
Brain Health
Antioxidants protect against age-related damage
Blood Sugar
Allicin compounds help regulate glucose levels
Anti-Inflammatory
Honey polyphenols reduce chronic inflammation
Energy & Metabolism
Natural sugars + garlic compounds boost vitality
Three Ways to Take Your Daily Dose
Morning Ritual — Empty Stomach (Recommended)
The most effective way: one tablespoon of garlic honey (including a softened garlic clove or two) on an empty stomach first thing in the morning. Chew the garlic clove — it’s milder than raw garlic because the fermentation has mellowed it. Follow with a glass of warm water. This is how traditional medicine recommends garlic and honey — on an empty stomach for maximum absorption. The garlic compounds enter the bloodstream quickly without competing with other foods. Wait 15–20 minutes before eating breakfast. Daily consistency over 4–8 weeks is when most people notice results.
Cold & Flu Fighter — Acute Dose
At the first sign of a cold, sore throat, or flu: take one tablespoon of garlic honey 3–4 times throughout the day. The combination of garlic’s allicin (antiviral, antibacterial) and honey’s throat-coating, antimicrobial properties creates a powerful one-two punch against upper respiratory infections. The honey soothes the throat, the garlic attacks the infection. This is the traditional Indian grandmother’s cold remedy — and modern research supports it. Combine with Moolihai’s Lemon Ginger Green Tea for maximum effect.
Culinary — Salad Dressings & Glazes
Beyond the daily health ritual, garlic honey is a surprisingly versatile culinary ingredient. Mix with olive oil and balsamic vinegar for a gourmet salad dressing. Glaze roasted vegetables or grilled chicken with it — the sweet-savoury combination is extraordinary. Spread on warm toast or crackers. Drizzle over a cheese board. The fermented garlic cloves themselves are delicious — sweet, mellow, and spreadable, nothing like the sharp bite of raw garlic. This turns a medicinal food into a gourmet ingredient.
What You’re Getting
500g (17.6 oz)
Single jar
Honey + Garlic
Only 2 ingredients
India
Origin
Fermented
Enhanced bioavailability
Raw Honey Base
Unprocessed, enzyme-active
Immunity + Heart
Primary benefits
No Additives
Nothing else added
$39.00
~$0.08 per gram
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Common Questions
Completely different products with different purposes. Marthandam Honey ($29) is pure, plain, AGMARK-certified forest honey — a versatile sweetener and general health food. Use it in tea, on toast, in cooking. Garlic Infused Honey ($39) is a fermented medicinal preparation — whole garlic cloves fermented in raw honey for enhanced bioavailability. You take it like a supplement (one spoonful on empty stomach), not as a sweetener. Marthandam is for everyday use. Garlic honey is for targeted immune support, heart health, and blood pressure management. Many customers buy both — Marthandam for the kitchen, Garlic Honey for the morning ritual.
No — fermentation transforms the garlic dramatically. Raw garlic is sharp, pungent, and can burn the mouth. Fermented garlic honey is mellow, sweet-savoury, and surprisingly pleasant. The honey sweetness dominates, with a warm garlic undertone that’s more aromatic than sharp. The garlic cloves themselves become soft, almost spreadable, with a mild sweetness. Most people who can’t eat raw garlic find the fermented version very manageable. The flavour is closer to roasted garlic than raw — warm and complex rather than aggressive.
Less than raw garlic, but some garlic odour is possible — the sulfur compounds that cause garlic breath are the same compounds responsible for garlic’s health benefits (allicin breaks down into sulfur compounds during digestion). Taking it first thing in the morning gives the most benefit and allows the odour to dissipate before you interact with people. Drinking a glass of water afterwards helps. Chewing fresh parsley or mint leaves is a traditional remedy for garlic breath. Green tea also helps neutralise garlic odour — another reason to pair this with your morning Moolihai tea.
Garlic has been shown to lower blood pressure — which is one of its key benefits, but also means it can interact with blood pressure medications. If you’re taking antihypertensive drugs, garlic honey could potentially enhance the blood-pressure-lowering effect, leading to blood pressure dropping too low. Similarly, garlic has mild blood-thinning properties and should be used cautiously alongside anticoagulant medications (warfarin, aspirin, etc.). Always consult your doctor before adding garlic honey to your daily routine if you are on any medication, especially blood pressure or blood-thinning drugs.
At one tablespoon per day (the recommended daily dose), a 500g jar lasts approximately 4–5 weeks. The fermented honey has an extremely long shelf life — honey is naturally self-preserving, and the fermentation process further extends it. Store at room temperature in a cool, dry place. The garlic may continue to ferment slowly over time, which is normal and actually increases potency. You may notice small bubbles — that’s active fermentation and a sign the product is alive and working. Always use a clean, dry spoon.
Never give any honey product to children under 12 months due to the risk of infant botulism. For children aged 1–5, the garlic may be too strong — start with a very small amount (half a teaspoon of the honey only, without garlic cloves) and observe. For children over 5, a teaspoon of garlic honey is generally safe and can be beneficial during cold and flu season. However, children may resist the garlic flavour. Plain Marthandam Honey is a gentler option for young children who need a natural cough remedy.
*Disclaimer: This is a food product. Health benefits described are based on the known properties of garlic and raw honey and published scientific research. This product is not intended to diagnose, treat, cure, or prevent any disease. Not a substitute for prescribed medication. Garlic may interact with blood pressure medications, blood thinners, and certain other drugs — consult your healthcare provider before regular use if you are on medication. Never give honey to children under 12 months. People with garlic allergies should not consume this product. Individual results vary.
| Weight | 0.5 kg |
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