Sauces, dips and condiments need onion and garlic flavour that is strong, stable and easy to dose. Dehydrated onion and garlic replace fresh bulbs without peeling, chopping, waste or seasonal quality swings, and they store for months in dry conditions. They also add no extra water, which matters in emulsions such as mayonnaise and in pickles.
Typical uses
- Ketchup, barbecue and pasta sauces: onion powder for body; minced onion for texture.
- Mayonnaise, dressings and dips: garlic and onion powder or minced pieces.
- Chutneys, pickles and Indian gravies: chopped onion and garlic, pink onion for pungency.
- Chilli oils and Asian sauces: fried garlic and minced garlic.
Recommended products
- White Onion Powder, Minced and Chopped
- Pink Onion Flakes for Indian-style sauces
- Garlic Powder, Garlic Minced and Fried Garlic
What to specify
Tell us the cut or mesh, colour and microbiological limits, and whether the product is heat-treated after the onion or garlic is added. Cold-filled dips and dressings usually need tighter limits than cooked sauces.