Our garlic comes from growing belts in central India, where the garlic is very high in pungency and aroma. It is a stronger garlic than most, and we process it carefully to preserve that aroma and flavour.
Almost all the garlic on the market is sold as dehydrated garlic, which in practice means hot air dried. Our garlic is processed by freeze drying. It is a form of dehydration too, but it works in a fundamentally different way. Heat is what damages the volatile compounds that carry garlic's aroma and bite, which is why conventionally dried garlic tends to come out flatter, duller in colour, and weaker in smell than the garlic that went into it. Freeze drying removes moisture at low temperature under vacuum, so the aroma, the pungency, and the pale colour come through the process largely intact.
Fine grade
The finest of the three. It blends in evenly and dissolves into whatever it goes into, which suits seasoning blends, rubs, soup and sauce bases, snack coatings, marinades, and everyday cooking.
Coarse grade
Milled to a coarser grade than the powder. They flow freely and the coarser grain stays visible in a rub or a seasoning. They suit dry seasoning blends, rubs, marinades, and everyday cooking.
Whole peeled cloves
Our garlic flakes are whole garlic cloves, peeled and freeze dried, not sliced pieces. The cloves hold their shape and pale colour instead of shrivelling and browning. They rehydrate quickly, and suit pickles, marinades, seasoning mixes, instant noodle and soup sachets, and retail products where visible pieces of real garlic are wanted.