And Dried Garlic

Dried garlic is made from fresh garlic cloves that have been dehydrated. Garlic (Allium sativum) is a species in the onion genus, Allium. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.

Dried garlic is primarily used as a flavoring agent in a wide variety of savory foods. It provides a concentrated garlic taste and aroma that is more stable than fresh garlic in processed foods. It is commonly found in spice blends, sauces, soups, processed meats, and snack foods.

Dried garlic is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is considered a source of flavor and does not have a specific regulatory function like a preservative or emulsifier. While garlic has been studied for various health effects, the FDA does not recognize it as a drug to prevent or treat disease. International bodies like EFSA have evaluated garlic preparations, but specific regulatory limits for dried garlic as a food ingredient are not typically set.