• USDA Organic
• Less expensive than fresh garlic
• Takes less storage space than fresh garlic
• Dehydrated garlic is easier to use than fresh
• Growing consumption worldwide
• Uses in variety of food
Garlic powder, which blends more easily into liquids, is a good choice for sauces and other recipes where flavor, but not texture or bulk, is desired. Use it in tomato-based dishes, dressings, sausage, and spice blends. Or sprinkle it on buttered bread before broiling. One-half teaspoon garlic powder is equivalent to one clove of garlic.
Dried garlic accounts for about 75 percent of total garlic consumption in the United States (over 2 1/2 pounds per person annually). It's compatible with virtually every savory food, and it's available in a number of convenient, dried forms, including minced garlic or garlic flakes, garlic granules and garlic powder.
Garlic adds distinction to just about any savory dish — sauces, stews, soups, salad dressing, sautés, mashed potatoes, casseroles, breads, stir fries, grains, even croutons. Garlic is used in nearly every world cuisine, but traditionally it is very popular in Mediterranean, Indian, Chinese, Southeast Asian, Mexican, Central and South American dishes. The French use it in garlic mayonnaise (aioli).
Garlic, in any form, is best added late in the cooking process of dishes such as sauces, soups and stews. Heat breaks down and dissipates the essential oil, lessening the flavor and aroma of the dish over time.
Must be kept dry and away from humidity to prevent clumping.
Garlic should be stored in cool, dry conditions in tightly sealed.
These statements have not been evaluated by the FDA.
This product is not intended to diagnose, treat, cure, or prevent any disease.
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We recommend that you do not rely solely on the information presented on our Web site and that you consult the product's label or contact the manufacturer directly if you have a specific concern or question about a product.