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Freeze-Dried Garlic - China

A great classic of the world's kitchens at your disposal at any time to create any type of dish, from the simplest to the most refined. Freeze-dried garlic from China stands out for its mild and pleasant taste. Garlic powder is simple to use and easy to dose.

Pairings in the kitchen: Mayonnaise, white meats, leg of lamb, seafood, vegetables.

Packaging: Resealable bag - conservation of aromas.

Other Names : Allium sativum

Origin - Plantations : China

"Ideal for everyday and Asian cuisine"

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  • 40g
  • 3 bags of 40g

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  • Garlic is a variety of perennial vegetable plant with bulbs easily recognizable by their smell and taste. It is commonly used as a condiment in cuisines around the world, but it can also be a food in its own right. In one of the following paragraphs, we can see that it is even considered a "medicine" because of its health-promoting properties.

    Harvesting garlic

    Allium Sativum" garlic is rather easy to grow and grows as a bulb in any type of environment, up to 50 to 120 cm. The "head" is eaten, which is made up of several cloves. Do the leaves turn yellow? This indicates that it is time to harvest.

    The time between planting and harvesting varies greatly: between 4 and 9 months depending on the planting period. It is preferable to harvest garlic in dry, sunny weather.

    Did you know that? In France, garlic is harvested at the end of the summer, after having been "knotted", which allows the plant to finish ripening on the ground.

    David Vanilla's choice: I chose to offer this condiment in its freeze-dried form, which allows you to have Garlic at your disposal at any time while enjoying all its flavors

    The different varieties of garlic

    There are different varieties of garlic:

    • Early white garlic: "Thermidrome", "Messidrome", "blanc de la Drôme", early varieties
    • Pink garlic from Auvergne: a semi-hot spring variety
    • Le Gayant d'Artois: a spring variety found in the north of France
    • Purple garlic: "Germidour", "Vilet de Cadours", early and autumnal varieties with high yields

    Did you know that? : China is the largest producer of garlic. It produces 80% of the world's production.


    The origins of garlic

    Used for its nutritional and medicinal values for 5 millennia, Garlic has its origins in the plains of Kazakhstan or Uzbekistan. It would have then spread in the Chinese regions before reaching the Mediterranean basin. Herodotus is said to have mentioned that the first social conflict in history was provoked by the suppression of the garlic ration usually granted to Egyptian workers in charge of the construction of the Pyramid of Cheops.

    Its medicinal values were quickly recognized, which is why Garlic was prescribed to Greek athletes (because of its vasodilatation properties), to Roman soldiers in the field, and, according to Virgil, to harvesters during hot weather, to give them strength and vigor. In other cultures, it could also be badly perceived (in particular because of its organoleptic power when ingested and digested). Thus, in 1330, the Castilian king Alfonso Alfonso established an order which stated that any knight who ingested garlic could not appear at court or exchange with other knights for a minimum of one month.

    It was notably through the Romans that garlic was introduced to France, and it marked each region by its taste and smell, which were associated with the local culinary tradition. But it is in Provence that Garlic made its letters of nobility.

    Alexandre Dumas even says "The air in Provence is impregnated with a garlic scent that makes it very healthy to breathe: it is the main condiment in bouillabaisse and in the main sauces. When crushed with oil, it is made into a kind of mayonnaise that is eaten with fish and snails. The lunch of the lower class Provencal people often consists of a crouton of bread, sprinkled with oil and rubbed with garlic".

    Alphonse Daudet praised garlic for its medicinal benefits, saying that people who were almost dying were put back on their feet by preparing two or three plates of garlic soup.

    This plant having been imported into Europe thanks to the Crusaders, and having enabled the plague to be partially eradicated, it was quickly attributed anti-demonic powers.

    Garlic customs and stories

    There are anecdotes in the history of different countries where garlic has an important place:

    • In France: It is said that the grandfather of the future King Henri IV had his newborn baby's lips rubbed with a clove of garlic to give him strength and power and protect him from any curse (it is also said that it was the very regular consumption of garlic that made him a famous lover). In the Middle Ages, children were also made to wear garlic braids around their necks to protect them from witches and other vampires.
    • In Siberia: The Buryat beliefs suggest that a smell of Garlic comes from the passage of the souls of women who have died in childbirth
    • In Borneo: The Bataks give the Garlic the power to find lost souls..
    • In India: it protects from the evil eye when Garlic bouquets are tied with red wool.

    Did you know that? In the Mediterranean basin, hanging a braid or bunch of Garlic in front of your house helps protect your home from any misfortune.

    Other uses of garlic

    For millennia, garlic has been considered a flagship of all pharmacopoeias. Homer, Hippocrates, Aristophanes... All have evoked Garlic in their stories as a miraculous food.

    Today, it is certainly referred to as an "alicament" (a food with proven medicinal properties). One of the secrets of this miraculous plant lies in one of the molecules it contains: allicin. If this molecule is at the origin of its particular smell, it is also the one that gives it so many powers.

    Garlic is especially for

    • The cardiovascular system: If there is one plant that is highly recommended to improve and preserve the cardiovascular system, it is Garlic. In addition, it helps to reduce the problems of blood pressure, cholesterol, triglycerides. The saponins contained in Garlic also contribute to this protection of the cardiac system.
    • The Immune System: Garlic has always been used to fight all the infections the body can experience. It has proven antimicrobial and anti-infectious properties. It is in itself an excellent antibiotic thanks to the allicin it contains. You can prepare real home remedies against sore throats or mosquito bites, based on Garlic.
    • The digestive system: Although garlic is not the best food digested by everyone, it does help to preserve the digestive system from any intestinal worm attack. It is said to be antihelmintic
    • Slow down cell aging: The flavonoids and tocopherols contained in Garlic help slow down the degradation and aging of cells. Thus, these molecules can fight cardiovascular diseases, but also some cancers.

    How do you use garlic in cooking?

    Garlic is a plant that has been consumed for thousands of years all over the world. It is highly appreciated, especially in France, to the point of becoming an integral part of French culinary traditions. Freeze-dried garlic is appreciated for its long shelf life and ease of use.

    Garlic has a taste that is unmistakable. Ideal to bring a Mediterranean touch to a dish, it is eaten fresh, usually minced, freeze-dried (powder) or in cloves for marinades or to prick meat. The great talent of this condiment is to sublimate all types of dishes, whether used raw or cooked, while contributing to your overall physical well-being.

    Garlic can be used minced, whole, in shirts, in strips, all these possibilities will allow you to use it in your raw or cooked dishes. It is rather well suited to cooking as long as it is incorporated into a sauce or cooking juice.

    In its freeze-dried version, you only need to sprinkle the equivalent of half a teaspoon over your preparation to benefit from its full aromatic palette.

    Our recipe ideas with freeze-dried garlic

    Want to discover the flavour of my garlic powder? In addition to my recipes on the blog, I have composed a 3-course menu where garlic is very present and reveals all its aromas.

    The starter: Snails in garlic butter

    This traditional French starter is a recipe from the Burgundy region. Chives, parsley, shallots and garlic are blonded before being covered with butter ointment. It remains to mix well and stuff the snails' shells with a piping bag. Bake... excellent with a good white wine or tidy and country bread!

    The dish: Seafood and garlic risotto

    Garlic enhances the taste of seafood risotto. To make a good risotto, you just need to blond onions in a little white wine and then add the Arborio rice. Once the rice is translucent, add some stock and watch the cooking. Sauté the seafood in a pan with garlic. Add to the cooked rice. You can also spice the rice with saffron like in a paella. In this recipe freeze-dried garlic replaces minced garlic.

    The dessert : Brownies with garlic chocolate

    Garlic goes wonderfully with chocolate. It develops its aromas. Simply add freeze-dried garlic to your brownies. This recipe can also be made with dark garlic. How to store garlic? Garlic heads should be stored at room temperature in a dry, airy place away from light. We advise you to store freeze-dried garlic in an airtight container. It will then retain all its taste properties.

    How to store garlic?

    Garlic buds should be stored at room temperature in a dry, airy place away from light. We advise you to store freeze-dried garlic in an airtight container. It will then retain all its taste properties.

  • Find our recipe ideas with "Freeze-Dried Garlic - China"

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    4.8 /5

    Based on 19 customer reviews

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    Joelle F. published the 22/05/2020 following an order made on 08/05/2020


    Sublime et relève les plats. Au top dans un sauté de tendrons de veau à la sauge et aux olives

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    Patrice H. published the 15/05/2020 following an order made on 02/05/2020


    Pas encore goûter

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    Adeline L. published the 08/05/2020 following an order made on 25/04/2020


    Top !

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    Frédérique L. published the 03/05/2020 following an order made on 11/04/2020


    Très aromatique, pratique à utiliser, une belle qualité

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    Anne R. published the 27/04/2020 following an order made on 04/04/2020


    Super produit. Sachet refermable.

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    Véronique S. published the 25/04/2020 following an order made on 06/04/2020


    pas encore gouté

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    Magali M. published the 24/04/2020 following an order made on 13/04/2020


    Ça pique le nez, mais mis ce soir dans ma salade de tomates c'était nickel..

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    Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020


    Au top comme d'habitude

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    Fanta D. published the 11/02/2020 following an order made on 31/01/2020


    Odeur très puissant d'ail. Mis une 1/2 cuillère à café dans ma préparation et je peux assurer que ça vaut l'ail frais !

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    Georges M. published the 11/02/2020 following an order made on 31/01/2020



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