A lot of care is taken to ensure that the originality of garlic that is its natural colour, aroma and taste are preserved during the dehydration process. So, nothing is lost. So, Dehydrated Garlic is perfect for consumption by the health conscious too. If you too are one of them, you can go for it! While doubts still remain about garlic's exact origins, it is believed to have originated in Central Asia, South Asia, or southwestern Siberia. [17] Garlic grows wildly in Italy and Southern France, but is predominantly grown in China, which accounts for 20.0 million tonnes of Garlic per year (80% of total production). [18] Garlic has been a substance used for thousands of years and has served many purposes, from medicinal uses to culinary and spiritual practices. The nutritional properties of garlic have created many benefits for human use and offer a wide range of purposes. Make sure the garlic is completely dry otherwise, it will clump. This is critical and makes a massive difference – so try not to be too impatient. Along with tasting great, the list of health benefits of garlic is pretty impressive, too. Plus, it contains several plant compounds that contain medicinal properties such as:

The way you cook garlic also affects its flavor, as it decreases the allicin enzymes. For example, raw garlic is very pungent and spicy. So I usually use it in small quantities in sauces, etc. a b "Garlic Powder". Technology Innovation Management & Entrepreneurship Information Service. FICCI. June 2010 . Retrieved 2020-05-29.Dry in the dehydrator at 66ºC/150ºF for 6-8 hours (if high humidity, around 80%) or 4-6 hours (if low humidity). Within the first few days, I like to give the jar a shake daily to mix it all up. I’ve found this helps reduce any clumping, just in case there’s a little bit of moisture left in the garlic powder. You can also place some uncooked rice or beans into the container, which will absorb excess moisture. How To Use

Attokaran, Mathew (2017-01-07). "Chapter 6. Preparation of Plant Material for Extraction". Natural Food Flavors and Colorants (2nded.). John Wiley & Sons Ltd. doi: 10.1002/9781119114796.ch6.Everywhere you would use fresh garlic cloves. I throw spoonfuls of dried garlic into slow-cooked dishes like this slow-cooked beef and red wine ragu when fresh garlic is out of season. Dissolve into salad dressings, marinades, and sauces– like this Lemon Herb Tahini Sauce, Marinara Sauce, or Simple Roasted Red Pepper Sauce. Dehydrated garlic lasts longer than fresh garlic cloves that with time begin to sprout. With its antibacterial effects, Dehydrated garlic too helps reduce stomach infection though in a much more reduced form. Dehydrated garlic is convenient to use and doesn’t require peeling and chopping. Using less of dehydrated garlic, you get the nutrients that equal 6 raw cloves. So, you save on the quantity used. I've used garlic powder and garlic salt before. I try to use garlic powder more though, so that I'm not adding more sodium to our meals.