Garlic and onion in dried form
Garlic (Allium sativum) and onion (Allium cepa) belong to the Amaryllidaceae family (subfamily Allioideae), and the bulb is the part used, peeled, cut and dried. The dried products are known by their trade names across the Arab world: garlic powder, dried minced garlic, onion powder, onion flakes and garlic salt, while fresh garlic is thoum and onion is basal from Egypt to the Gulf.
Garlic and onion have never left the Egyptian kitchen since pharaonic times, when they formed part of the rations of pyramid labourers, and both appear in classical Arab medical texts. Industrial dehydration arrived in the twentieth century to serve factories, armies and restaurants; today dried onion and garlic are among the most widely used ingredients in seasoning blends, soups and processed meats, and Egypt is a significant producer thanks to its onion crops in Upper Egypt and the Delta.
Types, varieties and origins
Garlic powder
Dried garlic milled to a fine powder (under 0.25 mm), pale cream in colour with a sharp sulphurous aroma the moment the pack is opened. Chinese garlic from Shandong province is the world's largest source, white and strongly flavoured, while Egyptian baladi garlic has smaller cloves and a sharper, more aromatic character. One teaspoon equals roughly one large fresh clove.
Garlic flakes
Dried garlic slices or minced pieces (1–3 mm) with a visible texture, used in breads, pickles and marinating oils where pieces of garlic should be seen; soaked in warm water they return to a near-fresh texture.
Onion powder
Powder of dried white onion, sweet and strong, light ivory in colour, the foundation of shawarma, burger and ready-sauce seasonings. Indian, Chinese and Egyptian onions are the main sources.
Onion flakes
Dried onion pieces (3–10 mm), white or toasted golden, used in soups and bread toppings and to garnish koshari and machboos; they rehydrate in stock.
Garlic salt
A blend of garlic powder and salt at roughly 1:3 with an anti-caking agent, used as a flavoured salt on bread, potatoes and grills.
| Product | Common origin | Character | Best use |
|---|---|---|---|
| Garlic powder | China, Egypt, India | Sharp, sulphurous, dissolves instantly | Marinades, sauces, spice blends |
| Garlic flakes | China, Egypt | Visible texture, gradual flavour | Breads, pickles, oils |
| Onion powder | India, China, Egypt | Sweet, strong, uniform | Shawarma, burgers, soups |
| Onion flakes | Egypt, India | Crisp, sweet when toasted | Soups, rice, garnish |
| Garlic salt | Local blend | Salty with garlic flavour | Bread, potatoes, grills |
Quality standards and grades
These products fall under ISO 5560 (dehydrated garlic) and ISO 5559 (dehydrated onion), the ASTA cleanliness specifications, the Codex standard for dried vegetables and the Egyptian Standards for dehydrated onion and garlic. Grade is decided by colour (whiteness compared against standard colour plates), flavour strength (measured for onion as pyruvic acid), moisture, freedom from mould and microbes, and particle size.
| Parameter | Dried garlic | Dried onion |
|---|---|---|
| Moisture | ≤ 6 % | ≤ 6 % |
| Pyruvic acid (pungency) | — | ≥ 40 µmol/g (typical 40–100) |
| Total ash | ≤ 5.5 % | ≤ 5.5 % |
| Acid-insoluble ash | ≤ 0.5 % | ≤ 0.5 % |
| Total volatile sulphur (garlic) | ≥ 0.3 % (typical) | — |
| Colour | Cream to white, no brown specks | White to ivory (golden for toasted) |
| Bulk density (powder) | 0.5–0.7 g/ml | 0.4–0.6 g/ml |
| Total plate count | Low limits required for industry (steam-treated) | Same |
By eye: a light, even colour with no specks, and a dry free-flowing powder rather than clumps. By nose: a clean pungent aroma with no scorched or musty notes. By hand: flakes should snap rather than bend. Garlic and onion powder absorb atmospheric moisture quickly and set hard, which is the first sign of poor storage.
Drying, milling and toasting
Garlic and onion are peeled, cut and dried in hot air at 55–70 °C to below 6 % moisture, then screened as flakes or milled. Over-drying browns the colour and introduces bitterness, so whiteness is a quality indicator. Toasted (fried) onion flakes are sold golden with a caramel note for garnishing. Garlic powder loses the raw sharp bite of fresh garlic but gains a rounded cooked-garlic flavour that dissolves into sauces without pieces.
Culinary uses
- Egypt: garlic powder in kofta and breaded chicken marinades and in koshari tomato sauce; toasted onion flakes over koshari and lentils.
- Iraq: onion and garlic powder in shawarma, tikka, kebab and biryani seasonings; onion flakes in dolma and stews.
- Levant: garlic powder in ready toum, manakish and shish tawook marinade; onion powder in kibbeh and tray kofta.
- Gulf: in machboos, mandi and madhbi spice mixes; toasted onion flakes over rice and margoog.
Dosage: one teaspoon of garlic powder (3 g) per kilogram of meat and two teaspoons of onion powder per kilogram; add powders with the liquids to avoid lumps, and soak flakes for 10 minutes in warm water before using in stuffings.
Storage and shelf life
Moisture is the enemy: keep these products in dry airtight containers away from cooker steam, and add a silica sachet to bulk packs. Powders keep their best quality for 12–18 months and flakes for 18–24 months. Caked powder is still usable, but break it up and use it quickly.
Traditional and health benefits
Ancient Egyptian and Arab medicine used garlic to strengthen the body and resist infection, and onion to calm coughs. Studies show garlic's sulphur compounds (allicin and its derivatives) have antioxidant properties and may support heart health and blood pressure, and onion is rich in quercetin. Drying preserves most sulphur compounds, although active allicin is reduced. People on blood thinners are advised to be moderate with concentrated garlic.
The Sheikh Al-Attareen range
- Dried Garlic Powder
- Dried Garlic Flakes
- Dried Onion Powder
- Dried Onion Flakes
- Garlic Salt
We rely on Egyptian onion from Upper Egypt and garlic from approved Egyptian and Chinese sources, steam-treated for industrial customers, and our Mansoura laboratory checks moisture, colour and microbial purity before screening and packing in moisture-proof airtight packs. Available in household and industrial sizes in our Egypt, Iraq and Syria branches and through the online store.
Frequently asked questions
How much fresh garlic does a spoon of powder replace?
A level teaspoon equals about one large clove, since drying concentrates garlic to roughly one-eighth of its weight.
What is the difference between garlic powder and granulated garlic?
Powder is fine and dissolves instantly; granules are larger (0.5–1 mm), dissolve more slowly and cake less, which suits dry rubs.
Why has the powder caked in the pack?
It has absorbed moisture from the air; keep it sealed and dry, and it remains usable once broken up.
Are toasted onion flakes the same as crispy koshari onions?
Close: toasted flakes are dried then toasted, while koshari onions are fried fresh in oil; the flakes make a quick substitute.