Garlic powder

Garlic (Allium sativum) is one of the oldest plants cultivated by man. Native to Central Asia, it was already used in ancient Egypt, both as food and as a medicinal remedy. The Greeks and Romans adopted it for its fortifying properties, while in the Middle Ages, it was considered a protector against disease.

Over the centuries, garlic has spread to cuisines around the world, becoming a universal spice. Today, Morocco produces large quantities of it, renowned for its aromatic intensity and rich flavor. Processed into powder, it retains its flavor while becoming more practical for everyday use.

To raise with intensity

Garlic powder concentrates all the aromatic power of fresh garlic, without peeling or chopping. It can be used to add depth to roasted vegetables, grilled meats, fish, sauces, dressings, or stews.

As a final touch

Sprinkled just before serving, it adds a spicy and fragrant touch to hummus, salad, savory yogurt, soup, or even cream cheese toast. A pinch is all it takes to awaken the flavors.

In stews

Incorporated at the beginning or middle of cooking, it releases its aromatic heat and intensely flavors tagines, couscous, curries and soups. It pairs naturally with tomato, onion, Mediterranean herbs and warm spices.

In plant-based cuisine

Appreciated for its ability to add character without overpowering, it enhances dishes made with lentils, chickpeas, grilled vegetables, grains, or tofu. It enriches vegetarian and vegan cuisine by adding strength and roundness.

🇲🇦Morocco – Chicken tagine with preserved lemon: Garlic powder enhances the sauce with warm and fragrant notes.
🇮🇹Italy – Spaghetti aglio e olio: a hint of garlic powder replaces or complements fresh garlic for a simple and tasty dish.
🇮🇳India – Lentil Dal: Garlic powder is added to the spices to give strength and warmth to this nourishing vegetarian dish.
🇫🇷France – Mashed potatoes: a touch of garlic powder makes the puree more delicious and aromatic.
🇲🇽Mexico – Salsa RojaGarlic powder intensifies the tomato and chili sauce, perfect for tacos and enchiladas.