Some of Vermont's best garlic is air dried and then ground to make the very best garlic powder.
Store away from heat, light and moisture.
Garlic powder is a very different ingredient than fresh garlic, and has some applications where it works better than fresh. Any time high heat is being used (grilling, frying), powder helps avoid the astringent taste of burnt garlic. In marinades, rubs or dredges, powder ensures that the flavor permeates more evenly. It adds its own complexity and umami flavor... and no one says you can't use both, to layer flavors in a complex ragu, for example.
