Garlic already brings plenty of flavor to the table, but we wanted to add another layer without overpowering what makes garlic so good in the first place.
That's why our organic garlic is cold-smoked with applewood before it goes into the freeze dryer.
Cold smoking allows the garlic to take on smoke flavor without cooking it the way traditional hot smoking would. Applewood produces a relatively mild, slightly sweet smoke that complements the natural flavor of garlic rather than burying it.
Once the smoking process is complete, the garlic goes into our freeze dryer.
Freeze drying removes moisture at low temperatures and under vacuum through a process called sublimation. The result is an extremely dry, lightweight garlic with concentrated flavor that can be stored in the pantry and used in all kinds of recipes.
The combination gives us something we're particularly proud of:
Organic garlic + applewood cold smoke + freeze drying.
And now a chef is preparing to put that combination to work in a recipe for an upcoming wedding dinner.
From the pantry
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