Dehydrated garlic cloves ground into a fine powder, providing concentrated garlic flavor without the pungency of fresh garlic. It's widely used in seasoning blends, marinades, and processed foods.
From 'garlic' (Old English 'garlēac' meaning spear-leek) and 'powder.' Mass production began in California's Central Valley in the 1940s, revolutionizing convenience cooking.
Garlic powder doesn't contain allicin, the compound that gives fresh garlic its bite and health benefits - it forms different flavor compounds during dehydration! This is why garlic powder tastes mellow and sweet rather than sharp, making it perfect for applications where fresh garlic would overpower.
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