Dehydrated onion and garlic are shelf-stable because they are very dry. The whole job of storage is to keep them that way.
Keep moisture out
These products absorb moisture from the air. Once they do, they clump, darken and lose flavour. Keep the inner liner tied or sealed, and never leave an opened bag standing in a humid room.
Keep it cool and dark
Store in a cool, dry place away from direct sunlight and heat sources. Warmth speeds up colour change and flavour loss, especially in powder.
Keep it away from strong smells
Onion and garlic are strongly aromatic and can also pick up odours from what is stored nearby. Keep them in a clean, dedicated area and away from chemicals.
Handle open packs carefully
- Reseal the liner immediately after taking what you need.
- Use clean, dry scoops. Never put a wet utensil in the pack.
- Use older stock first.
What to look for
Hard lumps, a damp feel, darkening or an off smell all point to moisture. Sealed in original packaging and stored properly, dehydrated onion and garlic typically keep for 12 to 24 months. Check the shelf life on your own specification and certificate of analysis.