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Botanical Name:Allium Sativum
Taste / Flavour: Fresh, Aromatic & Spicy, From Mild To Pungent, Characteristic Of Garlic
Odour:Typical, Mild To Pungent, According To Species, Free From Foreign Odour.
Foreign Matter:Absent – This Includes Any Foreign Matter Like Glass, Insects, Wood Pieces, Paper, Metal, Impurities Or Any Other Contaminants
Storage Condition:Cool And Dry (20 C).
Packaging:10 Kg, 15 Kg, 25 Kg & 50 LBS Paper/Poly Bags.
Labelling:As Per Buyer’s Requirement.
Specification:Detail Specification Will Be Provided Upon Request.
Microbiological Parameters:As Per Buyer Requirement & Importing Country Norms.
M O Q:10 MT


Garlic Is One Of The Oldest Spices Known To Human Race. Garlics Are Used For Cooking And Salad. Pungent Varieties Are Used As Condiment For Flavoring Number Of Food Items. Dehydrated Garlic Is Increasingly Becoming Popular As Spice And For Various Other Applications.

Dehydrated Garlic Can Be Further Value Added By Producing Dehydrated White Garlic Powder, Dehydrated White Garlic Flakes And Dehydrated White Garlic Granules. It Is Easy To Pack, Quality Controlled And Transported Easily For Global Destinations. Dehydrated Garlics Are Used Extensively In Pickles, Curries, Sauces, Medicine And So On In Place Of Fresh Garlic.

Garlic Powder Used In Soups, Sauces, Seasoning, And Meat Products And Suitable For Varied Food Preparations, Particularly When Strong Garlic Flavour And Taste Is Desired.


Fast Food, Snack Foods, Food Service Packs, Stuffing Mixes, Pickled Products, Meat Products, Sea Food Products, Recipes, Canned Foods, Dips, Bottle Packs, Seasoning, Bakery Topping, Gourmet Sauces, Seasoning And In Many Other As Ingredients.

Chemical Data:

Moisture : Max. 6%

SO2 : Max. 50 PPM

Pesticides, Herbicides, Fungicides: Not Detectable.

Microbiological Data:

Total Plate Count : Max 1,50,000 /G

Coliform Germs : Max 10 / G

E-Coli : Negative In 1 G

Yeast & Mould : Max.100 / G

Salmonella : Negative In 25 G

Bacillus Cereus : Max 10 / G

Staphylococcus Aureus : Negative In 1 G

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