Available
Supplied across the standard cuts. Allicin degrades with heat during drying, so where a buyer is formulating for flavour strength rather than for label declaration, the drying profile matters and is worth specifying.
Allicin degrades with heat during drying, so a lot that meets the cut and the moisture can still be weaker than the last one if the drying was hotter. Moisture in transit covers the packing side.
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