Dried garlic granules vs. black garlic: Which is better for you?

Dried garlic granules have a longer shelf life after dehydration technology, while reducing waste caused by deterioration. Black garlic does not have the pungent smell of raw garlic after fermentation, and has a soft taste and a slightly sweet taste, which is very suitable for eating raw.

Dried garlic granules can be added directly to dishes, which greatly saves the preparation time before cooking. At the same time, the garlic flavor is still as strong as fresh garlic, adding flavor to the dish. Black garlic has high antioxidant capacity, so it is regarded as a very healthy food.

Dehydrated garlic granules are especially suitable for those who are busy but pursue gourmet flavors. It can quickly enhance the aroma of the overall dish. In addition, dried garlic granules are suitable for large-scale purchases by families and restaurants, easy to store, and reduce the waste of ingredients. Black garlic is suitable for people who pay attention to health. Black garlic can be eaten directly as a snack, and is also often used as a condiment and decoration in high-end catering. In addition, the mild nature of black garlic makes it suitable for eating raw or adding to salads and sauces, providing a softer flavor.

Garlic granules and black garlic have their own characteristics and are suitable for different eating scenarios. Everyone can make the best choice according to their preferences and cooking habits.

Our page uses cookies

We use cookies to personalize and enhance your browsing experience on our website. By clicking "Accept All", you agree to use cookies. You can read our Cookie Policy for more information.

Reject