Freeze-Dried Garlic

Freeze-dried garlic, an intense aroma without loss of freshness

Garlic is the most important aroma tool of Mediterranean, Asian and Indian cooking – and at the same time the one that often loses the most flavour when dried. We supply garlic freeze-dried as a fine granulate: the gentlest process there is, which preserves the essential oils. In contact with liquid, the garlic almost returns to the state of fresh produce. Packed in our workshop in Klingenberg am Main.

How to use

A classic for salad dressings, vinaigrettes, aioli, marinades and pesto. Seasons tomato sauces, bolognese, ratatouille, pasta pans, braises and minced meat. An accent for hummus, tzatziki, bread spreads and quark. Also indispensable in BBQ marinades, wok dishes, curries and Mediterranean stews. Scatter in directly or sweat along just before adding liquid.

Important: garlic burns quickly in fat that is too hot and turns bitter. Better to sweat briefly over medium heat or add directly with liquid.

Recipe: aioli in five minutes

The Mediterranean garlic mayonnaise – a classic with bread, fish, lamb and chips.

Ingredients for 4:

• 1 egg yolk (room temperature)
• 1 tbsp Dijon mustard, 1 tsp lemon juice
• 200 ml good olive oil
• 1 tsp freeze-dried garlic
• fine Luisenhaller deep-rock salt, freshly ground pepper
• Optional: a pinch of saffron coupe for the Spanish variant

Method: Put the egg yolk with mustard and lemon juice in a narrow bowl. Let the garlic swell briefly in a tablespoon of warm water, then add to the egg yolk. Whisk the mixture with a stick blender, slowly letting olive oil run in in a thin stream until a creamy mayonnaise forms. Season with salt and pepper. Let it rest for at least 30 minutes.

Why freeze-dried garlic? Fresh garlic has a short shelf life and varying intensity. Freeze-dried garlic is constant in aroma and dosing – ideal for aioli, dressings and everything where a consistent seasoning power matters.

At a glance

• Garlic freeze-dried as a granulate
• An intense aroma through gentle processing
• Packed in our workshop in Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Garlic is a component of many blends such as our Tuscan pasta spice and the Gewürzamt steak pepper. Classic Mediterranean companions are oregano, thyme and rosemary. For Asian wok pans, Chinese Wokspice with roasted onions fits. If you're looking for fermented garlic with umami depth, reach for umami seasoning paste.

Frequently Asked Questions

What can I use freeze-dried garlic for?
For aioli, dressings, vinaigrettes, marinades, pesto, tomato sauces, bolognese, pasta, minced meat, braises, BBQ rubs, wok dishes, hummus, tzatziki and quark dips.

How much equals one clove of garlic?
About a third of a teaspoon of the freeze-dried granulate equals one medium fresh clove of garlic. After briefly swelling in water or oil, the full aroma develops.

When do I add garlic to the pot?
For short cooking times, just before the liquid; for long braises, right at the start. Don't fry in fat that is too hot – then garlic turns bitter. Better to sweat over medium heat.

What sets freeze-dried garlic apart from normal garlic powder?
Garlic powder is mostly hot-dried and ground, with a noticeably flatter aroma. Freeze-dried means gentle vacuum drying at low temperatures – the full garlic aroma is preserved and comes back almost like fresh after adding liquid.