Dried Onion & Garlic

Dried onion and garlic are dehydrated forms of the allium vegetables, onion (Allium cepa) and garlic (Allium sativum). They are processed by slicing, dicing, or milling fresh onions and garlic, then removing most of their water content through methods like air drying, freeze-drying, or oven drying. This process concentrates their flavor and extends their shelf life.

Dried onion and garlic are primarily used as flavor enhancers and seasonings in a wide variety of savory foods. They provide a concentrated, pungent taste and aroma that is more stable and longer-lasting than fresh versions. They are commonly found in spice blends, sauces, soups, marinades, processed meats, snacks like chips and pretzels, and baked goods.

Dried onion and garlic are generally recognized as safe (GRAS) by the FDA for use as food ingredients. They are considered a source of flavor compounds and some nutrients. International bodies like JECFA have evaluated them, and EFSA has also reviewed related compounds. While generally considered safe, some individuals may experience digestive upset from high amounts of allium vegetables. Research into specific health benefits of compounds found in onions and garlic is ongoing, but they are not typically consumed in quantities large enough to have significant medicinal effects.