Dry garlic

Dry garlic is the dehydrated form of fresh garlic, a staple ingredient in global cuisine. It is obtained by removing the water content from the garlic bulb, which allows it to be preserved for longer and concentrates its characteristic, intense, and slightly spicy flavor.

Origin: Garlic (Allium sativum) is native to Central Asia and has been cultivated for thousands of years, spreading through diverse culinary cultures, from Mediterranean to Asian and Latin American. Dry garlic became popular as a more practical alternative for storage and use in everyday cooking.

Properties: Dry garlic retains many of the beneficial properties of fresh garlic, including its content of sulfur compounds like allicin, which has antimicrobial and antioxidant effects. Furthermore, it is an excellent source of vitamins B6 and C, and minerals like manganese. Its dry form makes it easy to incorporate into recipes that require a more concentrated flavor and easier handling, such as in marinades, stews, sauces, and seasonings.

Synonyms in Spanish from Latin America: In different regions of Latin America, dry garlic may also be called dehydrated garlic, garlic powder (when ground), or simply dry garlic. It is important not to confuse it with fresh garlic or garlic paste, which have different textures and flavors for specific uses in the kitchen.