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Garlic

Garlic suppliers and sourcing guide

Garlic is the bulb of Allium sativum. Most bulk garlic is dehydrated in China, the US or India and sold as powder, granules or minced pieces graded by particle size. Supplement brands also buy garlic powder sold on alliin or allicin potential, aged garlic extract made by long soaking in water-ethanol, and steam-distilled garlic oil, each with a different sulfur compound profile.

See suppliersWhat to ask for on the COA
Also known as
Allium sativum · garlic powder · dehydrated garlic · garlic extract · aged garlic extract
Facts checked
November 2026

Forms and grades of garlic

Suppliers sell different products under the same name. Specify the one you need.

  • Dehydrated powder and granules

    Sliced, dried and milled cloves sold by mesh size for seasoning and capsules. Low-temperature drying keeps more alliinase activity.

  • Garlic powder by allicin potential

    Powder specified by alliin content or allicin yield, which depends on the enzyme still being active when the powder is wetted.

  • Aged garlic extract

    Garlic aged for months in a water-ethanol mix, then concentrated; specified by S-allylcysteine rather than allicin.

  • Garlic oil

    Steam-distilled oil rich in allyl sulfides, often diluted in vegetable oil for softgels and flavors.

  • Black garlic

    Whole bulbs held warm and humid for weeks until dark and sweet, sold whole, as paste or as powder.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Identity
Organoleptic and microscopic checks, or HPTLC, against a garlic reference.
Alliin or allicin potential (HPLC)
Alliin content, or allicin released after rehydration, by HPLC. The method and incubation conditions should be on the COA because results differ by method.
Moisture
Loss on drying; dehydrated garlic cakes and loses flowability above the spec limit.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella. Dehydrated alliums often carry high counts unless treated.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS.
Particle size and extraneous matter
Mesh analysis and a check for skins, roots and foreign material.

Storage, lots and expiry

Storage and shelf life

Keep dehydrated garlic sealed and dry, below room temperature where possible, because it picks up moisture and cakes. Store it apart from odor-sensitive ingredients, since the smell migrates through packaging. Shelf life comes from the supplier's spec; allicin potential drops over time, so retest it on older stock.

Lots and expiry dates

Allicin potential, moisture and microbial counts vary by lot and drying method, so check each COA. Record origin, mesh grade and whether the lot was treated to lower counts.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Garlic suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking garlic suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of garlic can brands buy?

Common forms include dehydrated powder and granules, garlic powder by allicin potential, aged garlic extract, garlic oil and black garlic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for garlic include?

Expect identity, alliin or allicin potential (HPLC), moisture, microbiology, heavy metals and particle size and extraneous matter, each with its method, specification and result for that lot.

How should garlic be stored?

Keep dehydrated garlic sealed and dry, below room temperature where possible, because it picks up moisture and cakes. Store it apart from odor-sensitive ingredients, since the smell migrates through packaging. Shelf life comes from the supplier's spec; allicin potential drops over time, so retest it on older stock.

What is the regulatory status of garlic?

21 CFR 184.1317 covers garlic (the fresh or dehydrated bulb or cloves of Allium sativum) and its derivatives, used as flavoring agents and adjuvants at levels not to exceed good manufacturing practice. Health Canada's natural health product monograph for garlic lists the dried bulb of Allium sativum as the source material.

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