garlic powder

Specifications

These garlic powders, grown in California, are offered in 3 forms: regular granulated, roasted granulated, and very fine powder.

Regular granulated garlic is the standard for use in most recipes. It takes about 20 minutes for full flavor release, but is fine enough to taste garlicky in a much shorter time.

Roasted granulated garlic is perfect for adding a mellow, nutty flavor where regular garlic may be too sharp.

Very Fine powder has a flour-like texture, which makes it messy to work with. Because each particle is so small, it has a much faster flavor release than regular granulated garlic. It also clings to damp surfaces, so it's great for rubs and shakes.

The consumption of garlic in the US has risen well over 1000% in the last 20 years; this is partly due to the availability of these dehydrated products grown in California. These garlic products are pure dehydrated garlic: no preservatives, no anti-caking agents. One pound of dehydrated garlic is made from nine pounds of the top-grade fresh California garlic bulbs. The flavor is just like fresh, making this product easy to use and of course easier to keep for an extended period of time than the fresh. 1/8 tsp is equal to one medium-sized garlic clove: 1/2 tablespoon equals one whole bulb. The flavor in dehydrated garlic will be released when it is rehydrated by coming into contact with a liquid. If no liquid is involved (for instance, when sprinkling some chopped garlic on a salad for full flavor in lieu of dressing), cover the amount you need with water and soak about 15 minutes, then use as planned.

These garlic powders, grown in California, are offered in 3 forms: regular granulated, roasted granulated, and very fine powder.

Regular granulated garlic is the standard for use in most recipes. It takes about 20 minutes for full flavor release, but is fine enough to taste garlicky in a much shorter time.

Roasted granulated garlic is perfect for adding a mellow, nutty flavor where regular garlic may be too sharp.

Very Fine powder has a flour-like texture, which makes it messy to work with. Because each particle is so small, it has a much faster flavor release than regular granulated garlic. It also clings to damp surfaces, so it's great for rubs and shakes.

The consumption of garlic in the US has risen well over 1000% in the last 20 years; this is partly due to the availability of these dehydrated products grown in California. These garlic products are pure dehydrated garlic: no preservatives, no anti-caking agents. One pound of dehydrated garlic is made from nine pounds of the top-grade fresh California garlic bulbs. The flavor is just like fresh, making this product easy to use and of course easier to keep for an extended period of time than the fresh. 1/8 tsp is equal to one medium-sized garlic clove: 1/2 tablespoon equals one whole bulb. The flavor in dehydrated garlic will be released when it is rehydrated by coming into contact with a liquid. If no liquid is involved (for instance, when sprinkling some chopped garlic on a salad for full flavor in lieu of dressing), cover the amount you need with water and soak about 15 minutes, then use as planned.