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Garlic Powder

See also: Garlic

Garlic Powder (pronounced /’gär-lik’/ and /ˈpau̇-dər’/) is a seasoning that is derived from dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder comprises drying and dehydrating the vegetable, prior to powdering it through machinery or home-based appliances contingent on the scale of production.

Latin countries- Warmer regions which promote garlic growth and health

Garlic Powder

Garlic and Powder
Type	Powder
Course	Garnish
Place of origin	Central Asia
Region or state	Kyrgyzstan
Associated cuisine	Asian, Iranian
Cooking time
Main ingredients	Garlic
Ingredients generally used	Sodium
Food energy (per 100 g serving)	331 kcal kcalhttps://fdc.nal.usda.gov/fdc-app.html#/food-details/171325/nutrients
Nutritional value (per 100 g serving)	Protein 16.55g g Fat 0.73g g Carbohydrate 72.73g g
Similar dishes	Garlic salt, Garlic flakes

Etymology

The word ‘Garlic’ is derived from Middle English garlec and Old English English Garlec. ‘Garleac’, from Merica (Alglo-Saxon Heptarchy), links two words “gar” (spear) and “leac” (leak) collectively to delineate the Allium vegetable family origins and characteristics of Garlic.

Species

Description

There are two types of garlic species, comprising of Softneck (Allium Sativum Sativum) and Hardneck (Allium Sativum Ophioscorodon). Hardneck garlic varieties are believed to have more flavour than Softneck garlics, characterized by a spicy and more complex taste than other garlic strands. While Hardneck Garlics flourish in cold weather, due to their extensive time of vernalization, Softneck’s seemingly grow better in warmer climates. Distinguishing between a Hardneck and Softneck garlic is done through the presence of a scape (flower stalk). The garlic species most commonly used to powder is the Softneck variety. Due to their less-complex scent and taste, the Softneck species are more suited as a garnish or spice in dishes and also have a longer storage life than Hardneck varieties.

Cultivation

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. The larger bulbs are split and inserted into soil, around 4-6 inches apart, and 3 inches deep, with the pointy end facing upwards. Softneck and Hardneck garlic are planted identically, however, Softneck garlics are more suited to warmer climates.

Harvesting

Garlic Field

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. Green garlic is indicative of harvesting that has taken place before the cloves have developed, ‘soft’ garlic is the term given to a harvested garlic that is fully developed, while damaged garlic, appearing with a caramelised inside, has been harvested too late and a result of frost. When the leaves turn yellow in colour, harvesting may be initiated.

Production

Manufacturing

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. 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, new technology has enabled for more flexible and economically viable procedures such as vacuum and freeze drying. Once the garlic cloves are dried and dehydrated, they are powdered using large scale machines and powdering units.

Manufacturing technology

Milling machine diagram

Milling is the process of using mechanical action to break down substances through rotary cutting. 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. Milling may require a series of steps, from de-agglomeration to fine grinding. The four components include Delumpers, Conical mills, Hammermills and Fine grinders. The garlic powder industry utilises milling machinery in order to progress with large scale production. The integrated systems of the machine consist of Feeding and metering, Sifting, Conveying and Dust collection. Another major machine used in the process of creating garlic powder is a vacuum dehydrator, which takes all the moisture from the vegetable without spoiling colour, scent and taste. Freeze drying is also used in the garlic industry as an alternative to vacuum dryers.

Labour

In India, on a scale of 300 tonnes of garlic powder production per year, the manpower required to operate the machinery and overlook the production units is 12 persons. The estimate for this scale of production is around two skilled workers, two semi skilled workers and eight helpers.

History

Origins

While doubts still remain about Garlic’s exact origins, it is believed to have originated in Central Asia, South Asia, or southwestern Siberia. Garlic grows wildly in Italy and Southern France, but is predominately grown in China, which accounts for 20.0 million tons of Garlic per year (80% of total production). Garlic has been a substance used for thousands of years and has served many purposes, from medicinal uses to culinary and spiritual practices. The nutritional properties of garlic have created many benefits for human use and offer a wide range of purposes.

Uses

Culinary uses

The use of garlic as a food has ancient origins in Asia. Garlic has been used for centuries as a wholefood, and as a flavouring agent. Garlic can be manipulated in multiple ways to create bi-products, such as powder, oil and salt, to enhance foods in both nutrients and flavour. Garlic powder is a common additive to traditional dishes of central Asia and European countries as it provides the flavour of garlic without the labour of preparing the fresh vegetable and sustains a longer storage life.

Regions

List of countries by garlic production

There are approximately 300 types of garlic produced worldwide. The most prominent Garlic market segment regions include North America, Europe and Asia-Pacific. Within China, which produces the most significant amounts of garlic across the globe, there are five main provinces in which garlic is harvested. These five provinces are Shandong, Henan, Jiangsu, Yunnan and Hebei. 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.

Maintenance

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 flavour 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. Fresh garlic remains ripe for up to half a year as a whole bulb, and up to a month if it is an unpeeled clove, while dehydrated garlic can last for years.

Medicinal

Garlic is known for its medicinal properties and has traditionally been used to heal, strengthen and treat humans for centuries. The origins of Garlic in Ancient Egypt suggests that it was used regularly as part of many Egyptians diets’, particularly the working class who worked on the pyramids and had other laborious tasks. As garlic was left in King Tutankhamen’s tomb (1500 BC), it is also believed to have biblical significance, healing, and preservation powers to ancient Egyptians. Other places of origin such as Ancient Greece, Ancient China and Japan, Ancient Rome and Ancient India utilised garlic for its medicinal properties and perceived healing powers such as treatment of leprosy and parasitic infestation too. While garlic is used still today to treat cardiovascular diseases, diabetes, hepatoxicity and viral problems, garlic powder is not as predominately used due to its lessened nutritional value through the dehydration process. Garlic powder is included in diets to lower systolic blood pressure, but has not been proven to lower the risk of cardiovascular morbidity in people with hypertension as garlic alone has been successful in doing.

Properties

Nutritional

Garlic Powder (100g)

Nutritional value per 100 g (3.5 oz)
Energy	1,390 kJ (330 kcal)
Carbohydrates	72.7g
Fat	0.73g
Protein	16.6g
Vitamins and minerals
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

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 are inclusive of some of the worlds most renowned manufacturers and suppliers such as McCormick and company inc, Garlico industries limited, Masterfoods ltd and Amazon spices private limited. China is the largest producer of garlic powder, followed by India, with both countries consuming garlic powder as part of their native cuisines.

Masterfoods garlic powder and fresh garlic

Bibliography