Dehydrated garlic gives manufacturers the flavour of fresh garlic without the peeling, short storage life or waste. The main decision is which form to buy, and that depends on how you will use it.
The five main forms
- Flakes: large pieces for soups, sauces and recipes where the garlic stays visible
- Chopped: smaller pieces that hold their shape in ready meals
- Minced: a fine cut that blends into dips, dressings and marinades
- Granules: free-flowing and well suited to dry blends and rubs
- Powder: dissolves instantly for seasonings, coatings and instant mixes
How to choose a form
Ask two questions. Should garlic be visible in the finished product? Does your recipe have enough liquid and cooking time for the pieces to rehydrate? If the answer to both is yes, a larger cut will work. For dry blends and fast processes, granules or powder are usually the better choice.
Storage tips
Our dehydrated garlic has a shelf life of 24 months when stored cool and dry. To protect it after delivery:
- Keep cartons in a cool, dry store, away from walls and off the floor
- Reseal the inner liner tightly after opening each carton
- Use scoops that are clean and dry, because moisture causes caking
- Store away from strong-smelling materials
Dry garlic absorbs moisture from the air, so the most important storage step is simply keeping the liner closed.
Every lot is lab-tested before dispatch, with moisture at 6% maximum, and packed in 20 or 25 kg cartons with a double LDPE liner.