Garlic Chopped

Description

Chopped garlic is the mid-point of the dried garlic range and the cut with the most consistent industry definition: 3-5 mm is quoted almost identically across Indian exporters. Unlike kibbled, which is broken and irregular, chopped garlic is deliberately knife-cut from dried slices and then sieve-graded, so the size distribution is tight and the particles are comparatively regular. That uniformity is exactly what buyers pay for, because it makes dosing predictable and stops fines separating out during transport and handling. The 3-5 mm size sits at a useful crossover point. Pieces are still large enough to stay visible and give discrete texture in a finished sauce or pickle, but small enough to rehydrate quickly and release flavour during a normal cook cycle rather than needing a long soak. Pickle manufacturers, sauce and gravy producers, ready-meal and retort lines, meat and sausage processors and masala blenders are the core buyers. Choose chopped over minced when you want the garlic to read visually in the pack; choose it over flakes or kibbled when the piece size must not be obtrusive on the palate. Controlled-temperature drying is what protects the pale colour and pungency, and every lot is checked for root and skin fragments and for scorched pieces before it is graded.