Dehydrated Garlic
Sukha Lehsun
Pressed from high-allicin garlic grown around Mahuva in Gujarat's Saurashtra dehydration belt, these low-moisture flakes and granules carry the full, sharp pungency of fresh garlic in shelf-stable form. They rehydrate quickly in sauces and braises, or grind to a fine powder for rubs and seasonings. A workhorse pantry staple for when fresh cloves aren't to hand.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Mahuva, Gujarat, India
- A-Grade export
- Flakes, granules or powder
- Max 6%
- Steam-sterilised · ETO-free · lab-tested
- 18-24 months, ambient
Also known as · Garlic flakes · Garlic granules · Ajo deshidratado · Allium sativum
How to use it
Rehydrated into curries, sauces and stews
Ground into dry rubs and barbecue seasonings
Stirred into marinades and salad dressings
Sprinkled over breads, roast potatoes and pizza
Base aromatic for spice blends and pickles
Questions
- Is sukha lehsun the same as dehydrated garlic?
- Yes. Sukha lehsun is the Indian term for dried garlic. It is exactly the same product Western kitchens know as dehydrated garlic, supplied here as flakes, granules or powder.
- How much dried garlic equals a fresh clove?
- As a rough guide, half a teaspoon of garlic flakes or an eighth of a teaspoon of garlic powder stands in for one medium fresh clove. Rehydrate flakes in a little warm water for a fresher flavour.
- What is the difference between flakes, granules and powder?
- They are the same garlic milled to different sizes. Flakes suit slow-cooked dishes where they rehydrate, granules dissolve faster into sauces, and powder blends seamlessly into dry rubs and seasonings.
