How to make garlic powder

How to make garlic powder

Do you like to give your dishes a unique touch with garlic? So instead of using garlic cloves you can opt for the garlic powder, a condiment that blends perfectly with all recipes, giving your dishes a different touch and full of flavor. In supermarkets you can easily find prepared garlic powder products but, as in most cases, this product is flavored with chemicals that cancel out many of the natural benefits of this product. For this reason, in OneHowTo we are going to tell you how to make garlic powder thus obtaining a nutritious and delicious seasoning for your recipes.

2 hours
Low difficulty

Ingredients:

Steps to follow:

1

The first thing we must do to to make garlic powder is to peel the cloves so that they are ready to be cooked. When we have them without skin, we will have to fillet them into fine pieces trying to make them very fine and thin, in this way, it will be easier to work with them.

How to Make Garlic Powder - Step 1

2

As soon as you have all your teeth perfectly cut, it’s time to cook them. First of all, you will have to preheat the oven to 150 degrees both above and below, thus, it will be at the perfect temperature to be able to prepare the garlic powder. Put the filleted pieces on a tray (suitable for the oven) and let them cook for about 2 hours, at low temperature; This procedure is indicated for dehydrate the garlic to the maximum.

3

After this time, the garlic will be completely dry so they will be at the ideal point to be able to make powder with them. To achieve this, you will have to wait for the garlic cloves to cool a little and, when they are ready, we will put in a blender or, in case you don’t have one, in a mortar. Blend as much as possible until the desired powder appears.

And ready! Now you can store your garlic powder in a container and use it when you cook. Another good seasoning for your dishes is salt, so at OneHowTo we give you the steps to learn how to make garlic salt.

How to Make Garlic Powder - Step 3

4

The baking time that we have indicated will always depend on the thickness with which you have cut the garlic cloves; If when you go to remove the garlic you see that they are still wet, let them cook for a longer time to get rid of all the hydration. This step can be skipped if you have a food dehydrator.

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