characteristics：Garlic dried at low temperatures, dehydrated and crushed to retain its original flavor, non-irradiated product.

Data：Moisture ≤ 10%, general bacteria ≤ 10000CFU/g, coliform bacteria ≤ 0.3MPN/g.
Application areas：Recommended for use in snack foods, curry products, pasta sauces, ramen soups, barbecue sauces, sauces, home cooking, salad dressings, etc. It has the aroma and spicy taste of ginger.