Garlic flakes

Dry garlic flakes are small dehydrated pieces of fresh garlic that are commonly used as a seasoning in cooking. These flakes retain the characteristic flavor and aroma of garlic, but in a dry and crunchy form that makes them easy to store and use in various culinary preparations.

Their origin dates back to the tradition of preserving garlic to extend its shelf life, especially in regions where fresh garlic is not available year-round. The dehydration process removes the moisture from the garlic, preventing it from spoiling quickly and allowing its properties to be preserved for a longer time.

In terms of culinary properties, dry garlic flakes are ideal for sprinkling over dishes such as stews, soups, salads, meats, and vegetables, providing an intense and characteristic flavor without the pungency that fresh garlic can leave. Furthermore, being dehydrated, they have a long shelf life and are easy to measure.

In different Spanish-speaking regions, dry garlic flakes may also be known as ajo en hojuelas, ajo deshidratado en hojuelas, or simply ajo seco en copos. These terms refer to the same presentation of garlic in its dry and granulated form, commonly used in recipes to season and flavor food.