Garlic has long been hailed as one of the most essential and versatile ingredients out there.
Its use as both a culinary and medicinal staple dates back to as early as 5,000 years ago, and records even suggest the ingredient may have been prescribed in Ancient Greece as a “performance enhancing” aid for Olympic athletes, said to improve their respiratory health and fatigue.
But today, garlic is most widely used as a culinary seasoning and appears in nearly every type of cuisine across the world. It’s an extremely efficient flavoring agent, and as any garlic-lover can attest, a little bit goes a long way – especially when it comes to aromatizing your breath!
If you look at the ingredients list on nearly any pre-packaged food item, there’s a good chance garlic will appear as one of the first items listed. That’s because from canned foods to dry mixes and even meat products, dehydrated garlic is the type most commonly used by food manufacturers.
This blog will tell you everything you need to know about dehydrated garlic:
- What dehydrated garlic is.
- The different forms and benefits garlic carries.
- What you can do to ensure quality next time you make a purchase of bulk garlic.
What Is Dehydrated Garlic?
Dehydrated garlic is exactly what it sounds like: fresh garlic which has been dried in hot air until there’s no moisture left. And although dehydrating garlic sounds like a simple process, it’s also a long one. That’s why the majority of food manufacturers prefer buying the product from a garlic supplier rather than attempting to prepare it themselves.
In addition, since dehydrated garlic contains zero moisture, it has a stronger, more pungent flavor than fresh garlic and can be stored for long periods of time. A small amount can elevate the flavor of any product prepared in large quantities, while the rest can be kept for future use without going bad.
The Many Types of Dehydrated Garlic
Dehydrated garlic comes in several different forms, the key differences in each being the preparation method and consistency. The main types of dehydrated garlic include:
- Granulated Garlic: Whole garlic cloves reduced to a granule consistency, similar to sugar or salt.
- Roasted Garlic: Whole cloves roasted down into a particle size or flake.
- Powdered Garlic: Whole cloves ground into a fine, coarse powder. Used to flavor spice mixes or on its own as a seasoning.
- Minced Garlic: The result of cutting garlic cloves down into small, cube-like pieces or chunks. Most commonly used in recipes involving meat or vegetables.
- Sliced Garlic: Garlic cloves that have been cut into single slices.
- Chopped Garlic: Garlic cloves cut up into chunks that are larger than minced garlic but smaller than single slices.
Why Use Dehydrated Garlic Instead of Fresh?
As mentioned previously, dehydrated garlic comes with nothing short of benefits. This is especially true if you need to purchase bulk garlic or are purchasing from an ingredient supplier, and we’ll explain why.
Dehydrated products make bulk shopping a simple, cost-effective choice, as none of your purchases will go to waste. And compared to fresh garlic — which, depending on the storage environment, can start rotting after just a few days — the shelf life of dehydrated garlic is perhaps its greatest advantage for food manufacturers. When stored in a sealed container, it can last up to two or three years.
Another benefit of dehydrated garlic is that it provides the same nutritional value, scent, and flavor as several times the amount of fresh garlic. That means you can use half the amount while getting the same health benefits of a product which might expire before it can even be used.
Lastly, dehydrated garlic is a convenient ingredient for preparing food in bulk quantities, as it doesn’t need to be peeled, cut, or sterilized before use.
Yes, Quality Matters
Just because an ingredient is non-perishable doesn’t mean its quality doesn’t matter. Ensuring your ingredients are sourced from an ingredient distributor who values safety and quality above all else is key.
Old, damaged, or diseased garlic bulbs will yield a low-quality, dehydrated product which is more likely to grow mold or become moist and inedible, while using premium garlic will result in a flavorful product that keeps its consistency and stays safe to use for years.
So when exploring the ingredient suppliers on today’s market, always remember to look beyond the price tag. The cheapest product is not always the highest quality item, nor does it mean it came from an ingredient supplier who knows a good deal when they see one.
A reputable garlic distributor knows that not all dehydrated garlic is created equal and will only use premium garlic, along with maintaining meticulous dehydration standards. Purchasing from an established ingredient or garlic supplier will ensure your purchase was made from fresh, healthy garlic cloves, and that the dehydration process was done with the highest standards in mind.