A lot of people ask us: "How can a powder replace fresh ginger-garlic paste?" The answer is simple—our powder IS fresh ginger and garlic, just without the water. When you use it in a marinade, the meat absorbs the powder better than a thick paste. It reaches deep into the pieces, making the chicken or mutton much more flavorful from the inside.

"Purity in form leads to perfection in taste."

If you are making a gravy, mix one spoon of Flavorack Garlic powder with a little bit of water to make a thin liquid before adding it to the pan. This prevents it from clumping and ensures it spreads evenly. You get the full punch of garlic without the mess of peeling or the smell on your fingers!