Garlic bulb powder – Allium sativum

Garlic is a major vegetable and condiment plant in many culinary traditions. The powder is obtained by slowly dehydrating the bulb, followed by fine grinding. It is ideal for spice blends, sauces, marinades, flavored oils, and homemade cosmetic preparations.

Description

Garlic belongs to the Amaryllidaceae family. It comes in the form of bulbs divided into cloves, harvested when fully ripe. After drying, the bulbs are transformed into a light beige powder with a distinctive odor and pungent flavor. Its use is worldwide, from Mediterranean cuisines to Asian and Middle Eastern traditions.

Nomenclature

• Common names: Garlic, cultivated garlic
• Latin name: Allium sativum
• Family: Amaryllidaceae (formerly Liliaceae)
• Part used: Bulb
• Form: Powder
• Origin: Mediterranean, Central Asia, cultivated worldwide
• English name: Garlic powder
• German name: Knoblauchpulver
• Name in Spanish: Ajo en polvo
• Name in Italian: Aglio in polvere
• Name in Arabic: مسحوق الثوم (Mas'houq ath-Thoum)

Main virtues

In addition to its culinary uses, garlic is sometimes used in homemade cosmetic preparations for its purifying properties. It is also valued in traditional hair care products. In cooking, it adds an intense, distinctive, and slightly spicy flavor.

Main constituents

Sulfur compounds (allicin, diallyl sulfides), flavonoids, amino acids, polysaccharides, saponins.

Use and dosage

• Cooking: ½ to 1 teaspoon per dish, adjust according to the desired intensity.
• Cosmetic: mixed with vegetable oil for occasional hair applications.
• Craft: base for preparing oils, vinegars or aromatic extracts.

Precautions, side effects and contraindications

• External use possible, but may be irritating on sensitive skin – test first.
• Its very strong taste can dominate preparations if poorly measured.
• Store away from moisture to avoid clumping or fermentation.

History and origin

Cultivated for over 5,000 years, garlic is mentioned in Sumerian, Egyptian, Greek, and Chinese writings. It was considered a fortifying and protective food. In both cooking and folk rituals, it has survived the centuries without ever losing its place as an essential ingredient.

Miscellaneous information

• Storage: Store in a dry, airtight container, away from light.
• Packaging: kraft bag, glass jar or opaque resealable box.
• Appearance: Fine, light beige to yellowish powder.
• Odor: pungent, characteristic, sulfurous.

Sources and references

• FAO – Food and Herb Crops
• Pl@ntUse – https://uses.plantnet-project.org
• Traditional Mediterranean herbalism
• Ancient Greek and Persian medical texts

🔎 Information

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