Garlic Powder,Iran price supplier

product details

Origin:

Garlic powder
Net. Weight : 1,000 gr
Packaging : Plastic Cover
Price / RLS : 45,000
Price / US$ : 4.5

Garlic Powder

Net. Weight : 1,000 gr

Packaging : Plastic Cover

Price / RLS : 45,000

Price / US$ : 4.5

Unit in Box : ---

Unit in Carton : 15

Total Weight one Carton : 15.7 kg

Dimensions one Carton (cm) : 38 x 30 x 29.2

Reg. No. : 52/10153

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Meat Foods, Steak, Shenitsel, Chicken, Fish, Hamburger, Spagetti, Yogurt, Sauces, Chips & all kind of soups.

Each 1 kg of grandis garlic powder is equivalent to 6 kg of fresh garlic.
Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. It does not grow in the wild, and is thought to have arisen in cultivation, probably descended from the species Allium longicuspis, which grows wild in south-western Asia. Garlic has been used throughout all of recorded history for both culinary and medicinal purposes. The portion of the plant most often consumed is an underground storage structure called a head. A head of garlic is composed of a dozen or more discrete cloves, each of which is a botanical bulb, an underground structure comprised of thickened leaf bases. Each Garlic Clove may often be composed of just one leaf base, unlike onions, which almost always have multiple layers. The above-ground portions of the garlic plant are also sometimes consumed, particularly while immature and tender. Garlic has a powerful pungent or "hot" flavor when raw, which mellows considerably when it is cooked. Raw or cooked, garlic is noted for its strong characteristic odor.
Biology and chemistry
Because of its wide cultivation, the origins of garlic are not fully certain. It is related to onions and lilies, and cultivated in the same manner as the shallot. The domesticated garlic plant does not produce seeds, but is grown from bulbs. These bulbs are the part of the plant most commonly eaten, though some cooks also use the early spring shoots. These shoots are often pickled in Russia and states of the Caucasus and eaten as an appetizer. A common error made by novice cooks is to misinterpret the word "clove" as meaning the entire garlic head (naturally occurring cluster of cloves, depending on the species) rather than one of its segments, thereby wildly exaggerating the amount of garlic in a recipe. A garlic head is generally four to eight centimeters in diameter, white to pinkish or purple, and is composed of numerous (8 - 25) discrete bulbs. The foliage comprises a central stem 25 - 100 cm tall, with flat or keeled (but not tubular) leaves 30 - 60 cm long and 2 - 3 cm broad. The flowers are produced in a small cluster at the top of the stem, often together with several bullets, and surrounded by a papery basal spathe; each flower is white, pink or purple, with six tepals 3 - 5 millimeters long. The flowers are commonly abortive and rarely produce any seeds. The garlic plant has long, narrow, flat, obscurely keeled leaves. The head (compound bulb) has a flaky, mostly white outer layer of skin like that of an onion. Inside are 8-25 cloves, or smaller bulbs. From these, new bulbs can be procured by planting out in late winter or early spring. The percentage composition of the bulbs is given by E. Solly (Trans. Hon. Soc. Loud., new ser., iii. p. 60) as water 84.09%, organic matter 13.38%, and inorganic matter 1.53% - that of the leaves being water 87.14%, organic matter 11.27% and inorganic matter 1.59%. Like other members of the onion family, garlic actually creates the chemicals that give it its sharp flavor when the plant's cells are damaged. When a cell of a garlic clove is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids. The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to evolve over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onions, shallots, or leeks.[3] Although people have come to enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals like birds, insects, and worms from eating the plant. A large number of sulfur compounds contribute to the smell and taste of garlic. Diallyl disulfide is believed to be an important odor component. Allicin has been found to be the compound most responsible for the spiciness of raw garlic. This chemical opens thermoTRP (transient receptor potential) channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.

Type: Garlic Part: Flower Processing Type: Chopped

Shape: Long