1. Health & Lifestyle

Dehydrated Garlic; Gentler in Smell but Stronger in Taste

Chander Mohan
Chander Mohan

Garlic is the main ingredient used in cooking but there are many people who do not like the smell of garlic. The smell of garlic increases the taste of the recipe. It not only has cosmetic value but is very beneficial for human health. Many medicinal manufacturers produce capsules which offer health benefit and are without smell. 

In view of its pungent smell, there is a story that Garlic can make the vampires run away. But I think it’s a metaphor; a tale started to make us eat this pungent but very healthy herb because garlic can actually defend against various health problems, including cancer. And unlike the vampire stories health benefits of garlic have scientific proof. 

The best part is roasted, crushed, chopped, minced, halved, or whole garlic in food can make the taste literally go from flat to fab. Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients.  

The ancient Greek physician Hippocrates, often called the father of Western medicine. He actually used to prescribe garlic to treat a variety of medical conditions.  Modern science has recently confirmed many of these beneficial health effects. 

Here are some health benefits of garlic that are supported by human research. 

It contains sulfur compounds, which are believed to bring some of the health benefits. Calorie for calorie, garlic is incredibly nutritious. 

A 1-ounce (28-gram) serving of garlic contains: 

  • Manganese: 23% of the RDA 

  • Vitamin B6: 17% of the RDA 

  • Vitamin C: 15% of the RDA 

  • Selenium: 6% of the RDA 

  • Fiber: 0.6 grams 

  • Decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1 

Garlic also contains trace amounts of various other nutrients.  

An Italian company came out with a solution to promote one’s garlic. This is what the Tabanelli Luciana Company came up with. Starting with the fresh produce and then dehydrating it, the company is about to market 50-100gr packages of dehydrated garlic. They will be available from halfway through January 2019. 

Diego Capellini explains, “We farm 3 hectares with garlic, yet the price is not always that good. We found out that we are the most affected by this as we stand at the top of the supply chain (this occurs with regard to every agricultural sector). Therefore, we decided to dehydrate our garlic in order to solve this situation. We can already rely on a wholesaler who is super happy about this product and he is really looking forward to marketing it." 

The precise processes that the company’s garlic undergoes are a secret, but Capellini reveals that “we follow a three-phase process: calibration of our fresh product, ginning and peeling. After that, the little slice of garlic is chopped and then put in the dehydrator with a perfect balance of temperature, humidity and air circulation." 

The garlic comes out dehydrated, yet not dry. Thus, it can keep its positive characteristics while getting rid of all those things that people do not appreciate much, specially its strong smell. 

Capellini said, “We finished the testing phase and it was a success. We will propose 50-100 gr packages. Also, we conducted some more tests and the customers really appreciated this product, to the point that they asked for more! If the package stays close, the product can last up to 12 months; on the other hand, if it is opened, it can last up to 6 months”. 

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