Garlic powder

Garlic powder

Alternative names	Garlic seasoning
Type	Powder
Course	Garnish
Associated cuisine	Global
Cooking time
Serving temperature	Garnish or flavouring
Main ingredients	Garlic
Ingredients generally used	Sodium
Similar dishes	Garlic salt, Garlic flakes
Cookbook: Garlic powder   Media: Garlic powder

Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavor enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Production

Cultivation

There are two types of garlic species: softneck (Allium sativum sativum) and hardneck (Allium sativum ophioscorodon). ^[1] Hardneck garlic varieties are believed to have more flavor than softneck garlics, characterized by a spicy and more complex taste than other garlic strands. ^[2] While hardneck garlics flourish in cold weather, due to their extensive time of vernalization, softnecks seemingly grow better in warmer climates. Distinguishing between a hardneck and softneck garlic is done through the presence of a scape (flower stalk). ^[3] The garlic most commonly used for powder is the softneck variety. Due to their less-complex scent and taste, the softneck garlic is more suited as a garnish or spice in dishes and also have a longer storage life than Hardneck varieties. ^[4]

Garlic cloves thrive when planted in mid-autumn in a location with plentiful sunlight. In tropical areas, garlic most successfully grows when planted in Autumn, maturing in early summer and is planted in later autumn in cooler areas, to be harvested in late summer. ^[5] The larger bulbs are split and inserted into soil, around 4-6 inches apart, and 3 inches deep, with the pointy end facing upwards.

Garlic must be harvested at a particular time in order to prevent the vegetable from rotting, while also maximising the growth of each bulb within the skin. ^[3] Green garlic is indicative of harvesting that has taken place before the cloves have ripened, 'soft' garlic is the term given to a harvested garlic that is fully developed, while damaged garlic, with a caramelized appearance inside, has been harvested too late and a result of frost. ^[3] When the leaves turn yellow in color, harvesting may be initiated. ^[5]

Manufacturing

Women sorting dried garlic pods to be ground into garlic powder

Garlic cloves are peeled and sliced. In most cases, the garlic is then heated to a temperature of between 150 and 160 °C (302 and 320 °F). The water is removed to a moisture content of about 6.5%. The dehydrated garlic is then further sliced, chopped, or minced until the powder is reduced to the desired particle size. ^[6]

Manufacturing garlic powder on a larger scale involves various steps, from extraction of the garlic bulbs to packaging the final powder. After harvesting the raw garlic, bulbs are cleaned under mild pressure to remove skin and separate the cloves. ^[7]

The garlic is then dehydrated using both historical and newly developed methods. While old methods, such as using natural elements of sun and wind to evaporate water from foodstuffs are still utilized in many parts of the world, ^[8] new technology has enabled for more flexible and economically viable procedures, such as vacuum and freeze drying. ^[9] Once the garlic cloves are dried and dehydrated, they are powdered using large scale machines and powdering units. ^[10]

Milling is the process of using mechanical action to break down substances through rotary cutting. ^[11] As powder processing generally includes additives and is done in a bulk scale, the milling process breaks down materials to the required size for suppliers. ^[12] Milling may require a series of steps, from de-agglomeration to fine grinding. The four components include delumpers, conical mills, hammermills and fine grinders.^{[ citation needed ]}

Regions

See also: List of countries by garlic production

There are approximately 300 types of garlic produced worldwide. ^[13] Garlic market regions include North America, Europe and Asia-Pacific. Within China, which produces the largest amounts of garlic, there are five main provinces in which garlic is grown, including Shandong, Henan, Jiangsu, Yunnan and Hebei. ^[14] As soft neck varieties tend to flourish in warmer climates where winters are mild, the Chinese provinces are suitable for harvesting and manufacturing garlic powder.^{[ citation needed ]}

Market

The market for garlic powder can be split into multiple segments based on source, packaging, end use and distribution channels. The key market players in the garlic powder industry include some of the world's most renowned manufacturers and suppliers, such as McCormick & Company, Garlico, Masterfoods, and Amazon. ^[15]

China is the largest producer of garlic powder, followed by India, with both countries consuming garlic powder as part of their native cuisines and having hundreds of their own internal suppliers within the countries.^{[ citation needed ]}

Usage

History

While doubts still remain about garlic's exact origins, it is believed to have originated in Central Asia, South Asia, or southwestern Siberia. ^[16] Garlic grows wildly in Italy and Southern France, but is predominantly grown in China, which accounts for 20.0 million tonnes of Garlic per year (80% of total production). ^[17] Garlic has been used for thousands of years and has served many purposes in culinary and spiritual practices.

Garlic powder (100g)

Nutritional value per 100 g (3.5 oz)
Energy	331 kcal (1,380 kJ)
Carbohydrates	72.7g
Sugars	2.43g
Fat	0.73g
Protein	16.6g
Vitamins and minerals Vitamins Quantity %DV† Thiamine (B1) 37% 0.44 mg Riboflavin (B2) 11% 0.14 mg Niacin (B3) 5% 0.8 mg Pantothenic acid (B5) 15% 0.743 mg Vitamin B6 94% 1.6 mg Folate (B9) 12% 47 μg Minerals Quantity %DV† Calcium 6% 79 mg Iron 31% 5.6 mg Magnesium 18% 77 mg Manganese 43% 0.98 mg Phosphorus 33% 414 mg Potassium 40% 1190 mg Sodium 3% 60 mg Zinc 27% 3 mg
Other constituents	Quantity
Water	6.45g
Full link to USDA FoodData Central
†Percentages estimated using US recommendations for adults, [18] except for potassium, which is estimated based on expert recommendation from the National Academies. [19]

Culinary use

The use of garlic as a food has ancient origins in Asia. Garlic has been used for centuries as a wholefood, and as a flavoring agent. ^[20]

Storage

Dependent on the storage conditions, garlic powder generally lasts in good condition up to 4 years. Manufactured garlic powders have a 'best before' date printed on them to provide an estimate for how long the powder will be in peak condition for in respect to flavor and texture. Garlic powder must be stored in a cool, dry place, to avoid clumping of the powder. If powder is exposed to moisture or heat, it could cause the product to harden or clump. ^[21]

Composition and nutrition

Garlic powder is 73% carbohydrates (including 9% dietary fiber), 17% protein, 1% fat, and 6% water (table). In a reference amount of 100 g (3.5 oz), garlic powder supplies 331 calories, and is a moderate-to-rich source (higher than 10% of the Daily Value, DV) of several B vitamins and dietary minerals (table).

See also

• Celery powder
• Garlic oil
• Onion powder
• Garlic salt
• Spices

References

1. Perry, Leonard (2017-03-30). "Types of garlic". Perry's Perennial Pages. Archived from the original on 2022-07-02. Retrieved 2020-05-29.
2. Vanderlinden, Colleen (2019-10-01). "Grow the Right Garlic for Your Needs". The Spruce. Retrieved 2020-05-29.
3. OECD (2017-07-27). International Standards for Fruit and Vegetables (Report). Paris: OECD Publishing. doi:10.1787/9789264272941-en-fr. ISBN   978-92-64-27293-4 . Retrieved 2020-05-29.
4. Congdon, Vicky. "A Passion For Garlic". The National Gardening Association Learning Library. Retrieved 2020-05-29.
5. Stephenson, Kay (2012). "Growing your own Garlic". Warm Earth (100): 46–47.
6. Luh, BS; Woodruff, JG (1975). Commercial Vegetable Processing. Westport, CT: AVI. pp. 401–403. ISBN   978-0-87055-282-3.
7. "Garlic Powder". Technology Innovation Management & Entrepreneurship Information Service. FICCI. June 2010. Retrieved 2020-05-29.
8. Greensmith, Maurice (1998). Practical Dehydration. Woodhead Publishing Series in Food Science, Technology and Nutrition (2nd ed.). Elsevier. ISBN   1-85573-656-X.
9. Chen, Yannan; Li, Meng; Dharmasiri, Thasmi Shashikala Kumari; Song, Xiangyun; Liu, Feng; Wang, Xiao (2020-02-15). "Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance" . Food Chemistry. 306 125625. doi:10.1016/j.foodchem.2019.125625. ISSN   0308-8146. PMID   31606635. S2CID   204545649.
10. Attokaran, Mathew (2017-01-07). "Chapter 6. Preparation of Plant Material for Extraction". Natural Food Flavors and Colorants (2nd ed.). John Wiley & Sons Ltd. doi:10.1002/9781119114796.ch6.
11. "Process of CNC Milling". Ardel Engineering. Retrieved 2020-05-29.
12. "Grinding and Milling". Powder Process-Solutions. 6 July 2018. Retrieved 2020-05-29.
13. De La Cruz Medina, J; García, HS (2007-12-21). Mejía, Danilo (ed.). Garlic: Post-harvest Operations (PDF) (Report). INPhO Post-harvest Compendium. Food and Agriculture Organization of the United Nations.
14. Blazyte, Agne (2019-09-23). "Production volume of garlic in China as of 2016, by leading province". Statista. Retrieved 2020-05-29.
15. Zion Market Research (2018-12-05). "Global Garlic Extract Market Will Reach USD 15.30 Billion By 2024". GlobeNewswire (Press release). Retrieved 2020-05-29.
16. "Garlic and History". Grey Duck Garlic. Retrieved 2020-05-29.
17. Chepkemoi, Joyce (2017-04-25). "The Top Garlic Producing Countries In The World". WorldAtlas. Retrieved 2020-05-29.
18. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
19. "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN   978-0-309-48834-1. PMID   30844154. NCBI   NBK545428.
20. Rivlin, Richard S. (2001-04-01). "Historical Perspective on the Use of Garlic" . The Journal of Nutrition. 131 (3): 951S –954S. doi: 10.1093/jn/131.3.951S . ISSN   0022-3166. PMID   11238795.
21. Wahlig, Hannah. "How to Keep Garlic Powder From Caking When Stored". LEAFtv. Retrieved 2020-05-29.