The Best Garlic Powder in the World
Updated: Apr 10
What is the "Very Best Garlic Powder in the World?" It is a savory, beautiful, appetizing, delectable, flavorful, luscious, pungent, spicy, and yummy powder made by combining:
dried garlic cloves
dried garlic scapes
dried garlic roots
dried roasted garlic
dried black garlic
Is it easy to make? No. Does it take a lot of time to make? Yes. Is it delicious? Yes. Will you give it away to your friends? No. It is too good for that.
A Story About Making the Best Garlic Powder in the World.
A man named John was obsessed with garlic. He loved the taste of it, the smell of it, and everything about it. He even had a garlic-scented candle in his bathroom.
One day, John decided he would try and make the "best garlic powder in the world". He lived near GroEat Farm, a garlic farm in southwest Montana, and he contacted them by phone. "Is this GroEat Farm", John Asked. "I would like to order garlic from you, but I would also like garlic scapes when they are available. Can you help?"
In June, John was made aware that the garlic scapes were ready for purchase. He purchased a few pounds of these pig-tail-shaped stems that form at the top of hardneck garlic plants. He then headed to his hardware store and purchased a new dehydrator. He chopped a bunch of garlic scapes into 2" pieces, put them in a dehydrator, and set the unit to 135 degrees Fahrenheit. After 13 hours, John checked on the garlic scapes. They were dry and crumbly, and so much smaller than the original scapes. John was so delighted! He had dehydrated garlic scapes! He put a few chunks in the blender, just so he could sample their flavor, and with a dash of salt he let the blender create a powder. "Yum" he said. "This is amazing. How come I did not know about this?" he said while shaking his head.
He put the dehydrated garlic scapes aside for now. He knew he would have to wait a few more months before the garlic bulbs were ready for harvest and purchase.
In late August, he acquired a few pounds of hardneck garlic directly from the farmer, just after harvest. He asked for the entire plant, including the leaves, stem, garlic bulb, and roots. He clipped off the garlic roots and set them aside. After "popping the garlic bulb", he peeled and chopped a bunch of garlic cloves, put them in a dehydrator, and set the dehydrator to 130 degrees Fahrenheit. After 15 hours, John checked on the garlic. It was dry and crumbly. John was so excited! He couldn't wait to try it out. He had finally made dehydrated garlic cloves, the stuff typically found in the powder he historically purchased from the grocery store. He made his own!
He left the delicate garlic roots on his countertop, and let them dry naturally.
John was a young chef who was always looking for new and interesting ingredients. He had heard about black garlic, but he had never seen it before. John decided to do some research and found out that black garlic is made by placing fresh garlic in a vessel, at a moderate temperature and humidity for over a month. John learned that this process causes the garlic to turn black and develop a sweet, mellow flavor. He knew that it was a unique and delicious ingredient, and he was excited to use it in his new garlic powder. John was intrigued, and he decided to try making black garlic himself.
He checked Amazon and found many Black Garlic Cookers for sale, but most of the reviews were really bad. Many of them just did not work or had too high of a temperature. In one of the reviews, he read "The garlic was a little burnt tasting. And the temperature is not consistent, and it was more than just a digital screen glitch."
He had an older rice cooker that had the "warm" function that never turned off, and he checked the temperature of the vessel inside. "This will stay on for as long as I need it to" he said. It would be perfect. 150 degrees Fahrenheit. He read that black garlic is not made by fermenting. Instead, the thermal processing induces many chemical reactions, including the Maillard reaction, which causes the color change from white to dark brown.
He began by individually wrapping seven (7) whole garlic bulbs in two layers of plastic wrap, then in two layers of aluminum foil. "That should keep these heads sealed," he said to himself. He gently placed the wrapped garlic bulbs in the rice cooker. The garlic was left inside for over a month, during which time the cloves, inside the bulbs, underwent a number of chemical changes. The allicin in the garlic is converted into other compounds, including S-allylcysteine, which is said to be beneficial for health. John really was curious of the cloves would turn black. He read that apparently, the garlic also develops a deep, rich flavor that is unlike any other type of garlic.
When John checked on his garlic, after unwrapping each bulb, he noticed that the cloves inside, were black and sticky, and they smelled amazing. He tasted one of the black, gummy bear-like squishy cloves, and he was surprised at how good it was. "This might be the best thing that has ever touched my tongue" he whispered to himself. The garlic was sweet and mellow, with a hint of the original garlic flavor. John was so happy with his results, and he couldn't wait to use black garlic in his garlic powder rendition.
Next, John realized he needed to create roasted garlic, and dry the golden, sweet and savory, roasted cloves. "This will be easy", he said. "I'm an expert at making roasted garlic". He loved the smell of food cooking in the oven, the taste of a perfectly cooked meal, and the satisfaction of knowing that he had created something delicious from scratch. One of John's favorite things to cook was roasted garlic. He knew it was time-consuming to make, but he had the time. John knew that roasted garlic is a delicious and versatile ingredient that can be used in a variety of dishes and that it is made by baking whole garlic cloves in the oven until they are soft and squishy. Roasted garlic has a mellow, sweet flavor that is unlike raw garlic.
He grabbed eight heads of garlic, some salt and pepper, and about a cup of olive oil.
He preheated his oven to 400 degrees Fahrenheit. Cut off the top 1/4 inch of the garlic heads, exposing the cloves, then drizzled the garlic with olive oil and seasoned with salt and pepper. After wrapping each of the garlic heads in foil, he placed them on a baking sheet and baked for 45 minutes, until the garlic was soft and tender. In the past, he also had great success roasting garlic using a cast iron Dutch oven. After the garlic was cooked, he let them cool before carefully squeezing the gooey, aromatic and cooked cloves from the garlic heads. He was now ready to dehydrate the roasted garlic. He squeezed each clove and created a massive pile of roasted garlic, that just smelled amazing. The stuff was a little difficult to handle, as it had the consistency of mashed potatoes. He placed the roasted garlic on a silicon sheet, designed for his dehydrator. Weeks before, he used his sewing machine and a large, thick needle to punch hundreds of tiny holes in the silicon, so that air would flow through the material. After painting the silicon sheet with roasted garlic, he licked the spatula and felt like a kid again. He set the dehydrator to 130 degrees F and let the dehydrator work for about 15 hours. Success! His kitchen was now full of the delicate and sweet aroma of dried, crunchy roasted garlic.
It was now time to create the amazing garlic powder comprised of dried garlic cloves, dried garlic roots, dehydrated garlic scapes, roasted and dried garlic cloves, and black garlic.
He checked to make sure all of the ingredients were still dry, crumbly, and crunchy. Everything was perfect. He placed everything into a Vitamix blender using a proportion of five parts dried cloves, four parts dehydrated roasted garlic, three parts dried scapes, two parts black garlic, and whatever he had on hand that represented dried garlic roots (there really was not much there). After shoving bright orange earplugs into the side of his head, he put the lid on the Vitamix and let the blender whirl away at ultra-high speed. The blender popped and struggled at first, but then, he could see the multi-flavored and multi-colored garlic powder forming in the blender. There were shades of dark green, brown, amber, and light yellow speckled with black.
After the blender stopped whirling, he opened the lid and stuck his index finger deep into the warm and dry powder. He brought it up to his mouth and took a taste. John's eyes widened in surprise. He was so proud of this new garlic powder, it made his eyes water. "This stuff is worth a million bucks," he said. "I bet no one else in the world has ever done this," he whispered.
What is Traditional Garlic Powder?
Garlic powder is a spice made from dried garlic cloves that have been ground into a powder. It is a versatile ingredient that can be used in a variety of dishes, both savory and sweet. Garlic powder can be mild or it can have a strong, pungent flavor that is similar to fresh garlic, but it is less intense. It also has a slightly bitter aftertaste.
PRO TIP: Make your own garlic powder. There are many reasons to make your own garlic powder. There are a few additives that are commonly used in garlic powder. These include:
Anti-caking agents: These are added to prevent the garlic powder from clumping together. Common anti-caking agents include silicon dioxide, calcium silicate, and magnesium stearate.
Preservatives: These are added to extend the shelf life of the garlic powder. Common preservatives include sodium benzoate, potassium sorbate, and BHA.
Flavor enhancers: These are added to enhance the flavor of the garlic powder. Common flavor enhancers include monosodium glutamate (MSG), disodium guanylate, and disodium inosinate.
Coloring agents: These are added to make the garlic powder more appealing. Common coloring agents include caramel color and annatto extract.
It is important to note that not all garlic powders contain these additives. Some brands of garlic powder are made with only 100% garlic, while others may contain a variety of additives. It is always best to read the ingredient list on the label to see what is in the product you are buying.
Garlic powder is a good source of vitamins A and C, as well as manganese and selenium. It also contains allicin, a compound that has been shown to have antibacterial and antifungal properties. Garlic powder can be used to flavor a variety of dishes, including soups, stews, sauces, marinades, and dressings. It can also be sprinkled on top of vegetables, meat, and poultry. Garlic powder can also be used to make garlic bread, garlic butter, and garlic salt.
To use garlic powder, simply add it to your dish according to taste. It is important to note that garlic powder is more potent than fresh garlic, so you will need to use less of it. You can also adjust the amount of garlic powder to your own taste preference. If you are looking for a versatile and flavorful spice to add to your cooking, garlic powder is a great option. It is easy to use and has a variety of health benefits. So next time you are in the kitchen, reach for the garlic powder and add some flavor to your food!
Here are some additional tips for using garlic powder:
To get the most flavor out of garlic powder, add it to your dish at the beginning of cooking. This will allow the garlic powder to develop its flavor.
If you want to reduce the bitterness of garlic powder, add a pinch of sugar to your dish.
Garlic powder can be used to make a variety of flavored salts, such as garlic salt, onion salt, and black pepper salt.
Garlic powder can also be used to make a variety of flavored butters, such as garlic butter, herb butter, and lemon butter.
Garlic powder is a versatile and flavorful spice that can be used in a variety of dishes. It is easy to use and has a variety of health benefits. So next time you are in the kitchen, reach for the garlic powder and add some flavor to your food!
Here are a few tips on creating "The Most Amazing Garlic Powder in the World."
Dehydrated Garlic Cloves
Dehydrating garlic cloves is a great way to preserve them and extend their shelf life. It is also a simple and inexpensive process that anyone can do at home. To dehydrate garlic cloves, you will need:
Preheat your dehydrator to 125 degrees Fahrenheit.
Peel the garlic cloves and place them on a baking sheet lined with parchment paper.
Dehydrate the garlic cloves for 6-8 hours, or until they are dry and brittle.
Store the dried garlic cloves in an airtight container in a cool, dark place.
Here are some tips for dehydrating garlic cloves:
Make sure to peel the garlic cloves before dehydrating them. This will help to prevent the garlic from sticking to the parchment paper.
If you don't have a dehydrator, you can use your oven to dehydrate garlic cloves. Preheat your oven to 125 degrees Fahrenheit and place the garlic cloves on a baking sheet lined with parchment paper. Bake for 6-8 hours, or until the garlic cloves are dry and brittle.
Dried garlic cloves can be used in a variety of dishes. They can be added to soups, stews, sauces, and marinades. They can also be used as a topping for bread, or as a snack.
PRO TIP: Before dehydrating garlic cloves, remember that when garlic cloves are cut, the cells are broken and the alliinase enzyme is released. This enzyme reacts with the alliin compound in the garlic to form allicin, which is the compound that gives garlic its characteristic smell and taste. Allicin is also responsible for some of garlic's health benefits, such as its ability to boost the immune system and fight bacteria. You may wish to maximize the cuts to produce a spicy flavor in your garlic powder, or minimize the cuts so the flavor will be mellow. However, allicin is also unstable and breaks down quickly, so it is important to use fresh garlic whenever possible. If you do have to use garlic that has been cut, you can try to preserve the allicin by storing it in the refrigerator or freezing it.
Dehydrated Garlic Scapes
Garlic scapes are the flower stalks of hardneck garlic. They are harvested in the spring, before the flowers open, and are used in a variety of dishes. Garlic scapes have a mild garlic flavor and a slightly chewy texture. Dried garlic scapes are a great way to preserve this delicious and versatile ingredient. They can be used in a variety of dishes, including stir-fries, soups, and sauces. They can also be added to salads or eaten as a snack. To dry garlic scapes, simply wash them and remove any tough outer leaves. Then, cut them into 1-inch pieces and spread them out on a baking sheet. Place the baking sheet in a warm, dry place and allow the scapes to dry completely. This may take a few days, depending on the humidity in your environment. Once the scapes are dry, store them in an airtight container in a cool, dark place. They will keep for several months.
PRO TIP: When harvesting garlic scapes, get them as soon as they appear on the plant. Scapes grow quickly and can get woody of left on the garlic plant too long. When harvesting, use your fingers to snap the scape from the top of the garlic plant.
Dehydrated Roasted Garlic
Dried roasted garlic is a delicious and versatile ingredient that can be used in a variety of dishes. It is made by roasting garlic cloves until they are soft and caramelized, and then drying them. Dried roasted garlic has a rich, mellow flavor that is perfect for adding depth to soups, stews, and sauces. It can also be used as a spread on bread, or as a topping for vegetables and meats.
PRO TIP: When roasting fresh garlic, try and obtain the larger, porcelain garlic such as Music, Rosewood, German Extra Hardy. These are typically hot and spicy garlic, though they really mellow when roasted and produce a beautiful, smooth buttery flavor.
Roasted garlic is a delicious and versatile ingredient that can be used in a variety of dishes. It is made by roasting whole garlic cloves until they are soft and caramelized. Roasted garlic has a rich, mellow flavor that is perfect for adding depth to soups, stews, and sauces. It can also be used as a spread on bread, or as a topping for vegetables and meats.
To make roasted garlic, you will need:
1 head of garlic
Preheat oven to 350 degrees F (175 degrees C).
Cut the top off of the garlic head and drizzle with olive oil. Sprinkle with salt and pepper.
Wrap the garlic head in foil and roast for 30-40 minutes, or until the cloves are soft and golden brown.
Allow the garlic to cool slightly, then remove the cloves from the head.
Squeeze the cloves out of their skins and use as desired.
Black garlic is a type of garlic that has been fermented at a high temperature and humidity for several weeks. This process causes the garlic to turn black and develop a sweet, mellow flavor. Black garlic is said to have a number of health benefits, including reducing blood pressure, improving cholesterol levels, and boosting the immune system. It is also used in a variety of dishes, including sauces, marinades, and desserts. Black garlic is made by taking fresh garlic cloves and placing them in a chamber that is heated to between 140 and 194 degrees Fahrenheit and has a humidity of 80 to 90%. The garlic is then left to ferment for several weeks, during which time it undergoes a number of chemical changes. The allicin in the garlic is converted into other compounds, including S-allylcysteine, which is said to be beneficial for health. The garlic also develops a deep, rich flavor that is unlike any other type of garlic. Black garlic is available in a variety of forms, including whole cloves, paste, and powder. It can be purchased online or at some specialty food stores. Black garlic is relatively expensive, but it is a versatile ingredient that can be used in a variety of dishes.
PRO TIP: If black garlic is made properly, it should have the consistency of a gummy bear. Gummy bears are difficult to transform into a powder unless they are dried. Black garlic may be full of oils, and it may be difficult to transform these delicious black diamonds into powder. Instead, try using a knife and dicing the black garlic cloves into tiny, tiny, tiny pieces that you can then add to the garlic powder.
Making black garlic is a relatively simple process, but it does require some patience. The basic steps are as follows:
Start with fresh, whole heads of garlic.
Don't peel the outer layer of the cloves, but leave the individual cloves intact inside the whole bulb.
Wrap the entire bulb in plastic wrap (two layers) and aluminum foil.
Place the wrapped garlic heads in a slow cooker or rice cooker.
Add a tinly amount of water to the bottom, about an 1/8 inch.
"Cook" the garlic on low heat for about a month.
The garlic will now be black in color and have a sweet, mellow flavor.
Mr. Jere Folgert is the owner of GroEat Garlic Farm in Bozeman, Montana. GroEat Farmis a small, sustainable family farm located in the beautiful Hyalite Foothills, in the shadows of the Gallatin Mountain Range. The hardneck varieties that they grow on their farm flourish, due to the combination of the very cold winters, heavy snowpack, moist spring, temperate summers, and the nutrient-rich and dynamic alluvial soils, washed down from the Gallatin Mountain Range.