Garlic is an essential ingredient in almost all cuisines around the world. Because of its distinct savory flavors, it’s frequently used to make delectable condiments and seasonings that can elevate any meal.

Dehydrated Garlic also has a relatively substantial and expanding market. They are simple to store for an extended period while retaining their natural goodness.

Dehydrated garlic is produced from various raw fresh garlic that has been dehydrated at different phases. It is dried and renowned as Dehydrated Garlic. Dehydrating is the perfect way to preserve Garlic while retaining its taste at its best.

It is not a new practice to preserve vegetables in a dehydrated state. Even in the past, people dehydrated sun-dried garlic to keep it fresh. However, while natural, the dehydration process was not as sanitary as it is today.

In modern times, dehydration is performed in a sterile and very healthy environment. Several machines are used in the procedure to dehydrate large amounts of vegetables at once.

Dehydrated Garlic vs. Fresh Garlic

Dehydrated Garlic
To start with, dehydrated garlic is simply dry garlic powder extracted from garlic bulbs. It is widely popular due to its delightful and strong flavor (allicin is accountable for this pleasant yet intense flavor). Dehydrated garlic can be used for both medical and culinary purposes. It can be used in baking to flavor pizzas, bread, and rolls.

The most appealing aspect of dehydrated garlic is that it comes in a wide variety of forms, including grits, powdered garlic, slices, and flakes. Garlic slices are available in sizes smaller than 4mm, grits from 0.25mm to 1.25mm, flakes in sizes 1.25mm to 4mm, and powdered garlic in sizes smaller than 0.25mm.

Dehydrated garlic has a sweeter taste and will not have a biting flavor when consumed. At this point, it is important to note that dehydrated and fresh garlic cannot be substituted for each other due to differences in flavor and smell.

Health Benefits of dehydrated garlic products
Dehydrated garlic contains ingredients with powerful medicinal properties, such as:

  • Dehydrated garlic is extremely nutritious but low in calories, and it contains trace amounts of other nutrients that our bodies require, such as selenium, fiber, B6, vitamin C, and manganese.
  • Garlic can fight sickness, including the common cold, and stimulate immune system function.
  • The active ingredients in dehydrated garlic can lower blood pressure and cardiovascular diseases such as heart strokes and attacks.
  • Dehydrated garlic helps to improve cholesterol levels, lowering the risk of heart disease.
  • It can lower total and LDL cholesterol levels; and improves bone health.

Fresh Garlic

First and foremost, fresh garlic is nutritious, as 100 g contains protein, calcium, iron, and selenium.

It also has a significantly greater vitamin C content. Fresh garlic has an obvious pungent flavor and taste, so it must be used in smaller amounts to bring out the pleasant flavor. In addition, using too much fresh garlic can cause digestive upset.

Conclusion
A significant amount of care is taken to ensure that garlic’s natural color, aroma, and taste are preserved during the dehydration process. As a result, nothing is lost.

Furthermore, the shelf life of dehydrated garlic flakes is one year, which is far longer than that of natural garlic. That is why manufacturers of masala, pickle, ready-to-cook, instant foods, and seasoning rely on dehydrated garlic flakes more than anything else.