The method of Differential Scanning Calorimetry (DSC) was used for determination of the garlic specific heat. The measurements were carried out in the range of material moisture from 17 to 87% and in the temperatures from 283 to 333 K (10-60°C). The analysis of measurement results, aided with the methods of mathematical statistics, summarises the complex behaviour of the change in specific heat versus moistening of garlic and its temperature, and compares it with reference data.