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Garlic oil is a volatile oily liquid extracted from garlic bulbs. It is mostly light yellow to orange-red in color, with a strong garlic spicy flavor. It is insoluble in water, but easily soluble in ethanol and most non-volatile oils.
Its main components are sulfur-containing organic compounds (such as allicin, diallyl disulfide, etc.), with a total sulfur content of 35%-45%, which are the core of its multiple functions. It is widely used in food, health care, agriculture and other fields, and is a natural and multifunctional substance.
Add directly to dishes, sauces, and pickles. Adjust the amount according to taste (generally add 0.1-0.5 ml per kilogram of ingredients) to enhance the flavor.
Usually formulated into capsules to avoid odor stimulation. The recommended daily dosage for adults is no more than 1-3 ml, preferably taken with meals.
After dilution, spray it on the leaves of crops or in the soil to prevent pests and diseases. The recommended dilution ratio is generally 1:500-1000.
Must be diluted before use (e.g., blended with a base oil). Can be used for localized skin anti-inflammation, but avoid direct contact with mucous membranes.
