Our Garlic Powder is perfect if you have a recipe where garlic flavor, but not texture or bulk are needed. Garlic Powder also lasts for a long time (some folks will say up to 2-3 years although we still prefer to replace it every 6-12 months) and just a little bit will go a long way. Made from pure dehydrated garlic our garlic powder has no preservatives or anti-caking agents.
Salt Free? A shaker of garlic powder on the table can be a flavorful substitute! Because garlic powder tends to cling to damp surfaces it is also excellent for use in homemade marinades, seasoning blends and rubs.
To achieve full garlic flavor it takes about 20 minutes, but you will be able to pick up the garlic taste in a much shorter amount of time.
For handy garlic conversions use: 1 fresh garlic clove = 1/4 teaspoon of granulated garlic or 1/8 teaspoon of garlic powder or 1/2 teaspoon of garlic flakes.
California vs Chinese Garlic
While Gilroy, California has proclaimed itself the garlic capital of the world, in actuality the majority of garlic consumed in the US now comes from China. there have been several studies (scientific taste tests) that have continuously shown that California garlic tastes better than imported garlic.
The National Food Laboratory conducted brix tests in which they found that California garlic is about 42% solid compared to only about 37% for Chinese garlic. What does that mean exactly? This makes California garlic heavier and denser. The lab also measured the odoriferous compound in garlic called allicin. Allicin is released when the bulb is crushed and in the study California garlic had over 4,400 ppm [parts per million] of allicin compared to just 3,500 ppm for the Chinese.
While Chinese garlic is certainly less expensive, we’ve made the decision to only offer California grown garlic due to its superior quality!