GREEK GARLIC : In dried form from 4G

Hermes introduced the garlic to Odysseus as a special antidote to the sorceress of Circe who had transformed his companions into pigs. Also, the athletes at the ancient Olympic Games chewed a clove of garlic before entering the race.
In addition, Greek and Roman farmers, soldiers and sailors had garlic as the most common snack. The Romans even considered it a symbol of military roam. The wild garlic rose in the courtyards of the churches of England and for centuries they had the mission to drive away the evil spirits. Before the Anglo-Saxons began to build churches, the crumbling Britons knew garlic as a basic ingredient of their colonial guard’s kitchen.
During the Middle Ages, it was considered to be a specific medicine against leprosy. In France, King Henry IV always chewed garlic before attempting a new erotic feat. Also, the epidemic that ravaged Marseilles in 1726 was fought with an antiseptic composed of garlic and oil. During the First World War, the British army used garlic to control the injuries of the injured. Dried the raw garlic juice with water and applied the solution directly to the wound with excellent results. The same method was applied by Russian doctors during the Second World War.


For many years, garlic has been used as a means of curing various diseases, and has recently been found to reduce the incidence of cardiovascular disease and neoplasms, and has strong antimicrobial activity. The sulfur compounds, namely allylin, appear to be the active ingredients of garlic.

The garlic bulb is used for pharmaceutical purposes. It can be used fresh, dehydrated, or as an extract. Garlic has a high concentration of sulfur compounds, which are the active substances. The main biochemistry substances containing garlic, are the alliine and the allinash. These two substances are contained in the garlic separately and are not interconnected.
When the leg of the garlic breaks, these two substances are joined and the allysin is formed. Allysin is the substance that gives the garlic its distinctive odor and taste. For this reason, it is necessary for the garlic to be crushed before it is added to the food in order to release the active allysin.
According to research, allysin is toxic to cancer cells. However, stomach acids and heat inhibit the enzymatic activity of the alliinase, resulting in a lesser amount of allysine and, consequently, the garlic in cooked form has less potent therapeutic action.
Contraindications – Interactions. Consumption of one to two pieces of raw garlic per day is considered safe for adults. The most common unpleasant consequence of garlic is the smell of breathing and body. Consuming too much raw garlic, especially on an empty stomach, can cause gastrointestinal disturbances and changes in intestinal motility.


4G is a pioneer and with production standards fully compliant with the International Standard ISO22000, ensures the excellent quality of the raw materials. Regular laboratory tests of finished products ensure the production of a range of perfectly healthy products. We faithfully serve the Mediterranean Diet standards while maintaining their absolute naturalness without the addition of chemicals or preservatives.


Now you have all the Greek nature available 12 months a year in your kitchen By keeping 100% of nutrients and vitamins. Healthy, Cleverly, Practically. Ideal for the consumer and the professional. 0% Coloring, Preservatives & Additional Sugars.


Garlic (Allium sativum) is a vegetable with a wealth of healing properties and health benefits. What is the most natural “Anti” in the world? Antiseptic, antibiotic, antitoxic, antimicrobial, bactericidal (kills the bacillus of Cox-tuberculosis) and anticancer is only garlic. There are so many of his miraculous effects on the health of his fanatical friends that they have written entire books specifically for garlic only! It has a strong odor and characteristic caustic flavor due to essential oils rich in sulfur compounds such as allysin, alliinase and ajoene. It is rich in vitamins B1, B2, B3 and contains calcium, iron, phosphorus, selenium.


Dried garlic powder is a good alternative to use in the food. We can store them in our kitchen’s cabinet and use them in any way its process is not necessary. It finds application to flavor simmer foods, broths, greens, sauces, meats and fish. It has rich flavor, color and aroma.



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