Fresh or Dried Garlic? Which suites best for Pickle Product Development?

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Fresh or Dried Garlic? Which suites best for
Pickle Product Development?
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• Pickles have always been an integral part of
  South Asian cuisine especially of the Indian
  subcontinent.
• Pickles are usually chunks of fruits or
  vegetables which are mixed up with various Indian
  spices and are matured whilst dunked in oil.
• The basic difference between North Indian and
  South Indian pickles is that North Indians use a
  lot of mustard oil while South Indians prefer
  sesame oil.
• What continues to fascinate achaar (the Indian
  word for pickle) lover are despite the same
  ingredients, the preparation techniques and
  maturity periods impart a completely unique taste
  to each of the pickles.

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Traditional Pickle vs Modern Pickle Manufacturing

• Traditionally the pickles were manufactured with
  freshly chopped fruits and vegetables and then
  they were smeared with homemade spice mixes. If
  not totally sundried the pickles never lasted
  long.
• However, modern-day pickle manufacturers use
  dried and packed spices such as garlic flakes as
  the main ingredient which not only impart a zingy
  flavour to the pickle but also make it sustain
  more than the conventional pickles.
• How Dried Vegetables Play a Role in New Product
  Development?
• In fact, the advent of dried vegetables has
  proved to be a game-changer for pickle buyers and
  manufacturers alike.
• The foremost advantage of dried vegetables is
  that they are available all around the year and
  being already sundried contains little moisture
  which helps the pickle ripe thoroughly and
  easily.

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• Dried vegetables and fruits also help the pickle
  to sustain shelf life for a longer period. Plus,
  the dried vegetables add a non-seasonal flavour
  to the pickles boosting their market value.
• And the bonus point is that these machine dried
  vegetables do not need any artificial
  preservative as they contain little to no
  moisture.
• New Pickle Products in Market
• It is due to the dried vegetables available in
  the food market we can savour taste bud-tickling
  pickles like the carrot pickle which is actually
  a winter special delicacy, the beetroot pickle
  for those who want healthy and colourful food
  palate, mixed veggie pickle is one of the biggest
  food choices when you have finicky children to
  feed and now you have mushroom pickle too for the
  diet conscious fitness freak.

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• Since the time immemorial these pickles have
  found a spot on our kitchen cabinets and now they
  are back with a bang as more and more people
  across the globe are ready to experiment with
  exotic flavours which can sow both micro and
  macro minerals in our bodies too.
• In fact, pickles are actually a kind of home
  remedy for various minor ailments like acidity
  and indigestion, an interesting mode of imbibing
  micronutrients and keeping the taste buds
  functional.
• And dried vegetables have played a very important
  role in the comeback of these quintessentially
  Asian condiments.
• Dried vegetables have not only made them
  healthier, chemical-free but also cheaper as the
  ingredients are available all round the year.
• But wait... what is the best thing about dried
  vegetables? The reply is that they are readily
  available in the market.

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• These vegetables can enhance the temptation of
  any pickle or condiment by adding a riot of
  colours and flavours and loading them with
  nutrients at the same time.
• Source http//www.dehydratedveg.com/blog/which-su
  ites-best-for-pickle-product-development.html