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.
Granulated garlic has a coarser texture and robust flavor than garlic powder,
which is finely ground.
Garlic cloves are
peeled and sliced. In most cases, the garlic is then heated to a temperature of
between 150° and 160 °C (~300-320 °F). The water is removed to a moisture
content of about 6.5%. The dehydrated garlic is then further sliced, chopped,
or minced until the powder is reduced to the desired particle size.
Manufacturing garlic powder on a larger scale involves various steps, from
extraction of the garlic bulbs to packaging the final powder. After harvesting
the raw garlic, bulbs are cleaned under mild pressure to remove skin and
separate the cloves. The garlic is then dehydrated using both historical and
newly developed methods. While old methods, such as using natural elements of
sun and wind to evaporate water from foodstuffs are still utilized in many
parts of the world, new technology has enabled for more flexible and
economically viable procedures such as vacuum and freeze drying. Once the
garlic cloves are dried and dehydrated, they are powdered using large scale
machines and powdering units.
The use of garlic
as a food has ancient origins in Asia. Garlic has been used for centuries as a
wholefood, and as a flavouring agent.Garlic can be manipulated in multiple ways
to create bi-products, such as powder, oil and salt, to enhance foods in both
nutrients and flavour.
Garlic powder is 73