From the page: Garlic peel has power
Idea 2
Garlic seasoning powder
Ground dehydrated garlic is an ancient seasoning in Mediterranean and Asian cultures, created precisely to preserve large harvests. Dehydration removes the water where microorganisms multiply, and grinding releases garlic's sulfur compounds — the same ones that give the seasoning its aroma and "heat".
What you need
- Clean garlic peels and bits of forgotten cloves (no darkened parts)
- A baking sheet or tray
- A dehydrator, the oven at its lowest temperature, or sun protected with a mesh
- An old coffee grinder, a blender or a mortar and pestle
How to make it
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1
Set aside only firm, light-colored peels and pieces, discarding anything moldy or darkened — only good material becomes quality powder.
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2
Spread in a thin layer on the baking sheet and place in the oven at the lowest temperature, door slightly open, turning now and then; the moisture needs to leave so the powder doesn't mold later.
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3
When it crackles and breaks easily to the touch, turn it off and let it cool completely — grinding while still hot creates steam and the powder clumps.
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4
Grind in small batches until it becomes a fine powder; the mortar works too, it just takes more muscle.
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5
Pass through a sieve if you want an extra smooth texture, and store the powder in a tightly sealed glass jar, away from light.
Finishing touches
Mix with salt and dried herbs for a complete seasoning with a new life. In a sealed jar, the powder keeps for months and saves any recipe in a pinch.
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