Dehydrated Garlic
Resources > Term > D > Dehydrated Garlic

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
+ -

 

Dehydrated Garlic (also called Instant Garlic and Garlic Flakes) is exactly what it sounds like, dehydrated cloves of Garlic

As with other dehydrated items, such as Dried Shitake Mushrooms, Dehydrated Garlic should be Rehydrated prior to using it as you would use regular Garlic. An exception would be if you are using a Moist Heat Cooking Method which would essentially rehydrate the Garlic in the cooking liquid as it cooks the dish.

Season

Dehydrated Garlic is a food product and as such does not have a season.

Availability

Dehydrated Garlic is available all year long in the spice section of almost any full-service grocery store.

Production

To make your own Dehydrated Garlic at home, select fresh, firm, unblemished Garlic Cloves to prepare. Begin by separating and Peeling the Garlic Cloves. Cut each one in half lengthwise. Dry them in your oven on a dry, ungreased, baking sheet for 2 hours at 140° F (60° C) for the initial drying.  After 2 hours, turn down the heat to 130° F (54° C) and dry the Garlic until it loses all of its moisture and becomes crisp like a garlic chip.

Other derivative products, such as Garlic Salt or Powdered Garlic, can be made from Dehydrated Garlic.

Purchasing

As with all dried food items, check Dehydrated Garlic for the freshness date. Also make sure that the package is sealed and intact and that there no visible spoilage (moisture, mold, fungus, etc.).

Another thing to consider when purchasing commercial Dehydrated Garlic is that the majority of our domestic Garlic comes from China. Much of it is used in prepared products such as Dehydrated Garlic. This is an important consideration since China’s agricultural production rules, including pesticide use and chemical treatment of their products “differ” (to be kind) from our own.

Storage

Store in the pantry or a cool dark place.

Culinary Uses

Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew).

Portion Size

Allow 1 T of Dehydrated Garlic per person.

Pairings

BasilBay LeafCaraway Seeds, Cayenne, ChivesCorianderCuminFennel SeedsOreganoPaprikaPepperRosemarySaffronSageSaltSugarTarragonThyme, Beets, BroccoliBell PeppersCabbage, Chile Peppers, CilantroEggplantFennelGingerLeeksMushroomsOnionsParsleyShallotsSpinachTomatoesZucchiniAlmondsBeans, Lentils, BaconBeefChickenEggs, Fish, Lamb, Pork, Shellfish, CheeseCreamLimesLemons, Bread, MustardSoy SauceVinegars, Wine, StocksSaucesSoups

Substitutes

Garlic Powder

Nutrition

The area of nutrition is where some of the bad news comes in about cooking with Dehydrated Garlic. That is to say, Dehydrated Garlic is fine for you but not as good for you as compared to Fresh Garlic.

Raw Garlic Cloves have more Protein (2.5 times more), more Dietary Fiber (twice as much), more Calcium (16 times more), more Iron (2.4 times more), more Phosphorus (3 times more), more Vitamin C (900 plus times more)*, more Selenium (4 times more), more Vitamin B6 (5.5 times more), more Manganese (15 times more) than the dehydrated form. 

The other issue is that much of the domestic Dehydrated Garlic (as high as 75%) comes from China where they have looser rules about pesticides and chemical additives like bleaching agents, preservatives, etc. And it is not just the Dehydrated Garlic packed in a jar. Check the labels on any of your packaged foods or ready to eat foods. How many of them contain Dehydrated Garlic, Granulated Garlic or Garlic Powder?

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes