Fresh garlic doesn't actually have its famous pungent smell until you damage it. When you crush or chew garlic, an enzyme creates a compound called allicin—that's what gives garlic its bite and its health benefits.

The trick with dehydrating garlic is preserving that enzyme and those compounds so they survive storage and still work when you use the powder. Bad dehydrated garlic tastes flat because the allicin either never formed or it degraded during processing.

We use low-temperature drying (55-65°C) specifically to protect this enzyme machinery. It takes longer than fast drying, but the result is garlic that still packs a punch.

1. Fresh garlic is harvested from premium-quality regions
2. Cleaned and sliced
3. Dried at controlled, gentle temperatures to preserve volatile compounds
4. Moisture reduced to precisely the right level for storage
5. Tested for flavor strength, purity, and safety
6. Sorted into the exact size/mesh you need
7. Packed and shipped

Flakes (3-5mm or 5-8mm)? You see and taste the garlic. Perfect for marinades, premium dishes, anything where visible garlic matters. They rehydrate slowly (8-12 minutes), which works well for slow-cooked dishes.

Granules (different mesh sizes)? For controlled, even distribution. Your equipment tells us which mesh size works best—we deliver exactly that. Used in seasoning packets, spice blends, snack coatings.

Powder (finest form)? Integrates completely. Perfect for sauces, supplement capsules, instant products—anywhere you want pure garlic flavor without texture or visible particles.

Food Manufacturers → Use powder for sauces and condiments (integrates seamlessly)

Premium Frozen Meal Makers → Want visible onion pieces to show quality. Use flakes.

Snack Companies → Use granules for chip and popcorn seasonings (sticks to surface, doesn't
clump)

Supplement Companies → Use pharmaceutical-grade powder for capsules (purity matters, allicin content matters)

Sausage & Meat Producers → Use flakes or granules (stays fresh longer than fresh garlic).

Premium Restaurant Suppliers → Use flakes for visible quality (customers see the garlic).

Bad dehydrated garlic tastes like dust or cardboard. You've probably had it in low-quality spice blends.
Good dehydrated garlic tastes like fresh garlic that's been sitting in your pantry for a year—still strong, still flavorful.

The difference is:
● Drying temperature - Too hot = flavor burns away
● Enzyme preservation - Right process = allicin compounds survive
● Testing - We verify volatile oil content (that's what creates the smell and flavor)
● Freshness - Processed quickly after harvest.

For pharmaceutical-grade (supplements), we do additional testing:
● Heavy metals testing (lead, cadmium, arsenic)
● Microbial safety verification
● Allicin content documentation
● Enzyme activity testing

If you're making garlic supplements, you need garlic powder that actually contains the compounds that matter. We test for volatile oil content and can document it.

This is the difference between a supplement that works and one that doesn't. You wouldn't build a car without testing the engine—don't build a garlic supplement without testing the garlic.

Every batch is checked for:

• Flavor & aroma verification (tastes like fresh garlic)
• Volatile oil content testing (we document it)
• Purity testing (no filler, no adulterants)
• Microbiological safety (E. coli, Salmonella absent)
• Heavy metals testing (for pharmaceutical-grade)
• Shelf-stability verification

We work with farmers using sustainable cultivation methods. Dehydrated garlic itself is sustainable—no refrigeration needed, no food waste (everything gets used), and reduced shipping emissions compared to fresh.