One pound of dehydrated garlic possesses flavor equivalent to that of five pounds of raw prepared garlic. Dehydrated garlic can be added directly to most foods or blended with salt, pepper and other seasonings. If added to a vinegar solution or to foods lacking enough water for rehydration, dehydrated garlic should first be rehydrated. To rehydrate powder or granulated garlic, add enough cool water to make a smooth paste. For minced and larger pieces, add enough water to cover, and allow the garlic to soak 10 and 20 minutes respectively.
The continuous growth of dehydrated garlic's popularity can be attributed to its consistent quality and flavor on a year-round basis, a favorable visual appearance, a desirable pungency, adaptability to all manufacturing purposes, and convenience for the consumer. In the new and more sophisticated prepared foods, dehydrated garlic provides a desirable characteristic flavor, and at low use levels it complements and enhances other seasoning ingredients.
