How to make dried garlic at home?

Garlic is used in cooking in various countries of the world, as well as in the medical field for the preparation of drugs and dietary supplements. Seasoning from this perennial plant has a special aroma and taste. With its help, even the most ordinary dish can be turned into something special and original. Experienced housewives prepare dried garlic at home using various methods and household appliances. The article will discuss how to properly dry the plant to get the seasoning with a rich taste.

Experts note that dried garlic is almost the same as a fresh product. It retains many trace elements and minerals that are beneficial for health. The product is considered a natural source of phytoncides, these elements play an important role in protecting our health - they fight all known pathogenic trace elements that are known today.

The dried plant contains the following elements:

• vitamins - PP, E, B and C;
• choline;
• various macro- and microelements, such as sodium, iron, zinc, sodium, phosphorus, copper, and so on.

Before considering various methods of making seasoning at home, you need to find out how dried garlic affects the body. Popular condiments have both positive and negative sides. Before proceeding to the preparation of the product and its use, you must be sure to familiarize yourself with the information below.

Let's start with a positive impact.

Dried garlic has a beneficial effect on the digestive processes. This useful feature is important to everyone, regardless of the state of the gastrointestinal tract. A fragrant plant added to high-fat meals helps to assimilate and digest “heavy” food without unpleasant consequences. The elements in the seasoning act on the liver, stimulating it to produce special enzymes necessary for assimilating food.

Regular consumption of spicy product will help reduce the level of cholesterol in the blood, which accumulates in the human body. Vascular congestion causes increased pressure.

Experts recommend dried garlic for people who suffer from atherosclerosis. Useful elements in the composition of the seasoning absorb blood clots inside the vessels.

Garlic has a special property to inhibit the development of cancer cells in the body. This effect has the trace element allicin, which is part of the plant. Data on the healing properties were obtained after a study by a group of Israeli experts. They found that garlic has a neutralizing effect on free radicals, preventing cancer cells from developing.

The product has a powerful antimicrobial and antiviral effect. Due to these properties, garlic is eaten to prevent colds and viral diseases. Elements of phytoncides destroy dangerous bacteria, including staphylococcus, Escherichia coli, Salmonella, and others.

Garlic is able to raise the level of the female sex hormone - estrogen. Due to what the component copes with the hormonal imbalance in the body.

Dried garlic is also a strong half of humanity. With its regular use, men can not worry about potency. And also fragrant and piquant seasoning will have a positive effect on reproductive function. It is worth noting that the product can prevent inflammation of the prostate gland.

Despite the many positive characteristics, seasoning has a number of contraindications.

Everything is good in moderation, so excessive use of garlic will lead to undesirable consequences. Most people, having studied the healing properties of garlic, abuse these foods. The recommended dose per day is 2-3 cloves.

Dried and granulated garlic must be discarded by women during lactation. At this time, the milk acquires a taste of products consumed by the mother. The rich and expressive taste of garlic can spoil the milk.

Experts identify a number of contraindications, because of which the use of seasoning should be cut to a minimum or completely abandoned:

• liver diseases - nephrosis, hepatitis and nephritis;
• gastrointestinal problems - ulcers, pancreatitis, gastritis.

In the manufacture of dried garlic on an industrial scale, the preparation of the main product and its processing is carried out using special equipment. It allows you to produce large volumes of products as soon as possible.

At home, housewives use various methods and techniques at hand. Wash the plant before drying is impossible, it can cause rotting. If you plan to use garlic grown in a private garden to prepare the seasoning, the plants stop watering a few days before digging.

If garlic was bought on the market or in a store, it should be laid out on a flat surface to remove excess moisture. You can leave the main ingredient on the balcony or windowsill. Many people leave the product outside, if there is a sunny, dry weather outside.

There are many ways to cook dried garlic at home. Each technique involves the use of a particular household appliances. Using simple methods, you can independently prepare garlic powder for convenient use in cooking, as well as prepare the plant for the winter period. Consider the most popular methods of cooking seasoning.

This is the easiest and most affordable way to achieve the desired result. Before you begin the process of drying the plant, it is necessary to divide the garlic into the teeth and peel them.

To quickly get rid of the peel, we recommend to listen to the advice of experienced chefs.

• Using a wide knife, you can quickly get rid of the husk. It is enough to press the flat side of the blade on the garlic head. It will fall apart, and the skin will detach itself, without effort.
• For the second cleaning method, you will need a metal bowl. Treat the teeth in the manner described above and place them in a bowl. Covering the bowl with another container must be shaken for several seconds. After that, you just need to get pure garlic from a bowl.

The product is checked for the presence of various defects (spots and various damages). The teeth are cut in halves and left to dry on a flat surface. The plant is left sliced ​​up. The ideal place is a dry and carefully ventilated room. But you can also leave the product on the street, hiding in the shade. During drying, you must periodically turn the garlic. The whole process takes from one to two weeks depending on the climatic conditions, the variety of the plant and the microclimate in the room.

To date, home appliances stores offer modern housewives a wide range of various appliances. A wide selection opens up new cooking opportunities. If there is an electric dryer in the house, it can be used to make dried garlic at home.

At the beginning of the process it is necessary to clean the plant from the husk. Next, each clove is cut. There are no exact indicators of cutting thickness. Billet spread on the grid in one layer.Garlic is processed at a temperature of 50 to 60 degrees Celsius. The plant is dried for 3 to 6 hours. This indicator depends on the thickness of the pieces and the power of the equipment.

This method is considered one of the most popular and widely used.

For drying in the oven, it is recommended to cut the peeled product into thin slices. This will help to significantly reduce the time spent on processing.

The ingredient is laid out on a baking sheet, previously lined with baking paper (parchment). The plant is dried at a temperature of about 50 degrees Celsius. This is the best indicator to remove moisture and preserve all the beneficial trace elements in the composition. Garlic is dried for three hours or more. After the time, be sure to check the status of the product.

In the process, it is necessary to periodically take out the dish, stir the garlic and after a slight cooling, again straighten the product for drying. Once the plant has become brittle, the process can be considered complete. For air circulation, the oven door can be left open for a short period of time. If the model allows, you can use the convection mode.

From dried blanks prepared by any of the above methods, you can prepare a delicious and healthy ground seasoning. For preparation use only carefully dried product which easily breaks at small pressing and has a pleasant golden color. To grind the slices into pellets, you can use a conventional blender or a coffee grinder.

Garlic is ground to form a powder. After the product is sifted through a fine sieve and, if necessary, repeat the grinding process.

If you have prepared a small amount of the product and plan to use it in the shortest possible time, chopped garlic is stored in thick paper. For longer storage, it is necessary to prepare a dark glass container with a tight lid. Hermetic packaging retains the flavor of spices for a long time.

Dried cloves of garlic should also be stored in a tight-fitting container. Ideal conditions - dry and dark place. Kitchen cabinet is fine. The preservation and taste of seasoning is adversely affected by high humidity and sudden changes in temperature.

Dried garlic is ideal for vegetable and meat dishes. This ingredient is actively used in Asian and Oriental cuisine. The savory taste of the plant gives the dishes a special expressive notes. Do not forget about the delicious aroma of seasoning. Garlic powder will refresh ordinary vegetable salad or light chicken soup.

Garlic granules when added to hot dishes fully disclose all the taste. Seasoning is used both during the cooking process and at the end as a final accent.

Dried garlic is a convenient way to stock up on vitamins and useful trace elements for the whole year. When using seasoning, do not forget about a number of contraindications and the maximum allowable daily dose.

To learn how to cook dried garlic, see the following video.