Dehydrated Garlic

Garlic is a hardy, bulbous, rooted, perennial plant with arrow at leaves and bears small white owers and bulbils. The compound bulb consists of 6 to 34 bulblets called 'cloves which are surrounded by a common, thin, white, or pinkish papery sheet. Garlic has a strong flavor and taste. Garlic is a native of West Asia and the Mediterranean area. China, Korea, India, USA, Spain, Argentina, and Egypt are the major garlic-growing countries. Garlic prefers cool weather and grows in a well drained, moderately clay loam at higher elevations (900 to 1200 meters). Garlic is used for flavoring various dishes practically all over the world. In the United States, almost half of the produce is dehydrated for use in mayonnaise products, salad dressings, and several meat preparations. Raw garlic is used in the preparation of garlic powder, garlic salt, garlic vinegar, garlic cheese croutons, garlicked potato chips, garlic bread, garlic red bacon, etc. Spray-dried garlic products, liquid garlic preparation sare other products. In India and other Asian and Middle-east countries, garlic is used in pickles, curry powders, curried vegetables, meat preparations, etc. Oil of garlic is used as flavor in agents in soups, canned foods, sauces, etc. The other properties are antibacterial, fungicidal, and insecticidal. In the area of medicine, it is used for various ailments of stomach and skin diseases. It has wider applications in indigenous medicine and is also considered highly nutritive.