PureRoots garlic powder is peeled clove, dried and milled. Cloves only — no skin ground in for weight, no salt, no starch. Read the panel and it says garlic.

Peeling garlic is the job everyone puts off, and the pre-peeled kind in brine tastes of the brine. This is the same flavour, measurable, dry, and ready in the second you need it.

Machine-dried, not sun-dried

Garlic’s bite comes from a compound that forms when the clove is cut and breaks down when it gets too hot. Over-dry garlic and you are left with the flat, faintly sweet, toasted taste of cheap garlic powder — recognisable, and not what garlic tastes like.

Drying at controlled low heat keeps the sharpness intact. It smells aggressive when you open the pouch, which is the point.

How to use garlic powder

As a clove substitute. Half a teaspoon for two fresh cloves, straight into the pan.
In garlic bread and noodles. Disperses evenly, so no one gets a burnt piece and no one misses out.
In dry rubs. For fish, paneer, potatoes — anything where a wet paste would stop the surface crisping.
In dals and quick gravies. More reliable than fresh garlic in anything that cooks too fast to lose its raw edge.

Taste and texture

Sharp and clean, with the pungency of raw garlic rather than the mellow sweetness of roasted. Very fine, and potent by volume because nothing has been added to bulk it. It burns quickly in oil — add it after the onions, not before.