|Botanical Name :||Allium sativum|
|English Name :||Dehydreted Garlic|
|Hindi Name :||Lassun p|
|Family Name :||Alliaceae|
Origin :- India / China
Dehydrated garlic is exactly what it sounds like fresh garlic which has been dried in hot air until there’s no moisture left.
Although dehydrating garlic sounds like a simple process, it’s also a long one.
Dehydrated Garlic is highly nutritious but has very few calories and also contains trace amounts of various other nutrients that our body needs such as fibre, vitamin C, B6, selenium and manganese.
Garlic can combat sickness, including the common cold and boosts the function of the immune system.
Also, Dehydrated garlic is used as a condiment in various baked goods.
Mainly, garlic bread, croutons, rolls and pizza dough flavoring.
Although, powdered garlic is usually added when garlic flavor is desired, while minced or flaked garlic is added for texture and mouthfeel to some baked goods.
Freshly picked dehydrated garlic cloves when perfectly ground into fine powder taste much sweeter and entices taste buds.
The garlicky flavour tastes vastly different than fresh-chopped garlic.
Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement.
The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production.
Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.
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