Dehydrated chopped garlic from India, tested before it ships
Small, even pieces of dried garlic cut from flakes and sieved to a millimetre range. We find the plant that cuts it and test every lot at an accredited lab.
Chopped garlic is dried garlic flake cut and sieved into small pieces of even size, larger than minced. Sauce, seasoning and ready meal makers buy it where the garlic should show as a piece rather than disappear. The main risk is a lot that drifts outside its size band, with too many fines or large broken slices mixed in. We work for you, not the factory: we shortlist plants that dry and cut garlic in house, check them in person and test the goods before you pay the balance.
Specification
What goes into a dehydrated chopped garlic spec
| What to set | What buyers usually write, for illustration |
|---|---|
| Particle size | A range of about 3 to 5 mm by sieve analysis, with limits on oversize and on fines below the bottom screen |
| Moisture | A maximum of around 6 percent, with the test method named |
| Colour | Cream to light yellow, matched to a sealed reference sample, with a limit on dark pieces |
| Pungency | A sensory test against the reference after rehydration, or allicin potential by a named HPLC method |
| Rehydration | Pieces soften within a stated time in water at a stated temperature, checked on the approved sample |
| Microbiology | Limits for total plate count, coliforms, E. coli, yeast and mould, by named ISO methods |
| Salmonella | Absent in 25 g, tested before loading, with no release until results are in |
| Treatment | Untreated or steam sterilised, and no ethylene oxide (ETO), tested for ETO and 2-chloroethanol |
| Pesticide residues | A multi-residue screen against your market's limits, for example EU MRLs |
These are typical trade figures for illustration only; set your own limits with your customer and the plant.
Uses
Where buyers use it
Sauces with visible garlic
Pasta sauces, stir-fry sauces and cooking sauces where the buyer wants pieces of garlic to show in the jar or on the plate.
Seasonings and grinders
Seasoning blends and grinder mixes use chopped garlic for texture, alongside dried herbs and coarse spices.
Ready meals and meal kits
Chopped pieces rehydrate during cooking and stand in for fresh chopped garlic in factory recipes.
Processed meat
Sausage and burger mixes use chopped garlic where a little visible texture is wanted in the cut face.
Ordering
What to write into the order
- The size range in millimetres, with the sieve method and oversize and fines limits
- Maximum moisture and the method used to measure it
- A sealed colour reference and a limit on dark pieces
- How pungency will be judged, and the method if a number is needed
- A rehydration check if the garlic goes into a cooked product
- Microbiology limits and Salmonella absent in 25 g
- Untreated or steam sterilised, with an ETO-free declaration and test
- How samples are drawn from several points in the lot, so fines at the bottom are counted
Shipping
HS code, packing and loads
HS code
Dried garlic falls under 0712.90. Chopped garlic has no Indian 8-digit line of its own, so exporters choose between the garlic lines. Agree the code with the plant and your customs broker before the first shipment.
Packing
Cartons with sealed polyethylene liners, or lined bags. Keep garlic sealed and clearly marked when it shares a container with onion, as each picks up the other's smell.
Container load
Chopped garlic packs denser than flakes but lighter than powder, so the load sits between the two. Ask for the plant's last actual loading of chopped garlic in the same pack.
Shelf life
Suppliers commonly state 12 to 24 months sealed, cool and dry. Smaller pieces have more surface than flakes, so keep liners sealed and retest pungency on older stock.
Questions
Dehydrated chopped garlic: common questions
What is the difference between chopped and minced garlic?
Both are cut from dried garlic flakes. Chopped is the larger piece, often quoted around 3 to 5 mm, and minced is finer, often around 1 to 3 mm. Each plant sets its own bands, so order by a millimetre range.
What size is dehydrated chopped garlic?
There is no official standard. Many plants quote a band of a few millimetres. Write the range, the sieve method and the limits on oversize and fines into your spec.
Does chopped garlic lose strength faster than flakes?
It can, because cut pieces have more exposed surface. Store it sealed, cool and dry, and set a point in its shelf life at which you check pungency again.
What HS code is used for chopped garlic?
It falls under 0712.90, other dried vegetables. India has no separate line for chopped garlic, so ask your supplier which garlic line they use and have your customs broker confirm it.
Do you sell dehydrated chopped garlic?
No. Creston & Co is a sourcing agent. You buy directly from the plant we help you choose, and we work for you: audits, lab tests, inspection and loading supervision, for a fee agreed in writing.
Other dehydrated garlic forms
Compare the other forms
- Dehydrated garlic flakes
- Dehydrated minced garlic
- Dehydrated garlic granules
- Dehydrated garlic powder
- Roasted and toasted garlic
Buyer guides
Read more on dehydrated chopped garlic
- What forms of dehydrated garlic are available?3 min
- Kibbled vs chopped vs minced onion: which cut to buy4 min
- What are the standard particle sizes for each onion form?3 min
- What allicin or pungency should dehydrated garlic have?3 min
- How to choose a dehydrated garlic manufacturer in India4 min
- HS and HSN codes for dehydrated onion and garlic, with GST and import duty4 min
- Can I mix onion and garlic forms in one container?3 min
Start with a free 20-minute sourcing call.
Tell us the product, the spec and the volume. We'll tell you what it should cost from India, what to test for and where the risks are. No fee, no obligation, and you keep the notes.