{"id":3300,"date":"2026-04-16T15:45:54","date_gmt":"2026-04-16T06:45:54","guid":{"rendered":"https:\/\/agriture.jp\/powder\/garlic-sprout-powder\/"},"modified":"2026-06-02T17:35:34","modified_gmt":"2026-06-02T08:35:34","slug":"garlic-sprout-powder","status":"publish","type":"powder","link":"https:\/\/agriture.jp\/en\/powder\/garlic-sprout-powder\/","title":{"rendered":"Garlic sprout powder"},"content":{"rendered":"

Domestic garlic sprout powder is a commercial powder raw material made by low-temperature-drying the young sprouts\u2014including the shoots and roots\u2014of garlic at the sprouting stage, then handling it through to grinding consistently at our own processing facility within Kyoto Prefecture. Using no glucose, coloring, or antioxidants, it concentrates the sprout-derived garlic flavor and grassy aroma in the powder. It's a raw material we're often asked about in food development that wants to blend garlic flavor evenly\u2014seasoning mixes, soup bases, health foods, marinades for gyoza and nikuman, and more. We also accept prototypes from 1 kg of the raw leaf.For consultations on dried vegetable and powder OEM here<\/a>Please let us know your intended use and desired specifications from<\/p>\n

Agriture's garlic sprout powder: three points of care<\/h2>\n
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01 Low-temperature drying concentrates the allicin-family flavor in the powder<\/h3>\n

The garlic-derived allicin-family components are heat-sensitive, and high-temperature drying loses the distinctive punch. At Agriture we use hot-air drying that keeps the product temperature in a low range, designing the process so that the powerful aroma and grassy sprout flavor of garlic sprouts remain even after grinding.Vegetable & herb powder list<\/a>You can also consult us about blending with other materials from<\/p>\n

02 100% domestic sprouts, a zero-additive material design<\/h3>\n

The raw material uses only domestic garlic sprouts delivered from contract-growing farms within Japan, finished without adding any glucose coating, coloring, or antioxidants. It's a specification that pairs well with brands that want to develop products with a \"domestic raw material only\" and \"additive-free\" appeal.The nutritional value and benefits of vegetable powder<\/a>please also check. It's a raw material with a distinctive flavor profile that mixes a grassy sprout aroma with a mild pungency, different from bulb-garlic powder.<\/p>\n<\/div>\n

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Blends garlic flavor evenly<\/div>\n

Being in powder form, it can be mixed evenly into soups, sauces, and seasonings. It stabilizes flavor blending that tends to be uneven with fresh garlic, and it's a specification with high measuring and dosing efficiency on the production line.<\/p>\n<\/div>\n

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The pungency intensity can be adjusted<\/div>\n

You can finely adjust the aroma strength by the blend amount. From seasonings where you want a small amount for accent to soup bases where you want it firmly present, it can be used for different purposes to match the use.<\/p>\n<\/div>\n

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Zero additives, no coloring<\/div>\n

Glucose, dextrin, antioxidants, and colorants are all unused. It is a specification well suited to the PB development of additive-free brands that want to keep the ingredient labeling simple.<\/p>\n<\/div>\n

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Flexible for blend design too<\/div>\n

Also handles pre-blending with other materials such as garlic-chip powder, chili powder, and dried scallion powder. We can also consult on the raw-material design of garlic spice mixes and ramen soup bases.<\/p>\n<\/div>\n

Product specifications (commercial)<\/h2>\n
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Item<\/p>\n<\/th>\n

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Details<\/p>\n<\/th>\n<\/tr>\n

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Raw material<\/p>\n<\/td>\n

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Garlic sprouts (domestic, contract-grown)<\/p>\n<\/td>\n<\/tr>\n

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Best-before date<\/p>\n<\/td>\n

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About 6 months from the shipping date<\/p>\n<\/td>\n<\/tr>\n

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Processing plant<\/p>\n<\/td>\n

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Our own processing plant within Kyoto Prefecture<\/p>\n<\/td>\n<\/tr>\n

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Shipping unit<\/p>\n<\/td>\n

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Choose from 500 g bag, 1 kg bag, or 5 kg commercial bag<\/p>\n<\/td>\n<\/tr>\n

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Minimum-lot OEM<\/p>\n<\/td>\n

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Prototype from 1 kg of raw leaves \/ main production from 10 kg of raw leaves<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

*Prototype consultations are possible from 1 kg of raw leaf.<\/strong>We can ship multiple sample patterns with different pungency intensities in parallel to narrow down the specification that fits your use.<\/p>\n

Customization support<\/h2>\n
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Item<\/p>\n<\/th>\n

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Available<\/p>\n<\/th>\n

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Details<\/p>\n<\/th>\n<\/tr>\n

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Blend design<\/p>\n<\/td>\n

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\u25ce<\/p>\n<\/td>\n

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Handles pre-blending with garlic chips, chili, dried scallion, and the like<\/p>\n<\/td>\n<\/tr>\n

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OEM small-lot prototyping<\/p>\n<\/td>\n

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\u25ce<\/p>\n<\/td>\n

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Multiple versions can be prototyped in parallel from 1 kg of raw leaf<\/p>\n<\/td>\n<\/tr>\n

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Packaging changes<\/p>\n<\/td>\n

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\u25ce<\/p>\n<\/td>\n

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500 g, 1 kg, and 5 kg bags can be sorted out<\/p>\n<\/td>\n<\/tr>\n

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Quality document issuance<\/p>\n<\/td>\n

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\u25ef<\/p>\n<\/td>\n

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Specification sheet, raw-material origin certification, microbiological test report (discussed per project)<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

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POWDER<\/div>\n

A dried-leaf type is also available<\/h3>\n

Beyond powder, we also offer dried garlic sprouts in half-cut or sliced form. For uses that want to keep texture\u2014ramen toppings, stir-fry ingredients, and the like\u2014the leaf type is suitable.<\/p>\n

See details of dried garlic sprouts \u2192<\/a><\/p>\n<\/div>\n

Commitments to variety, grower, and growing region<\/h2>\n

The raw material used in Agriture's garlic sprout powder is young garlic shoots at the sprouting stage, sourced directly from contract-growing farms within Japan. Harvested in the sprout state including shoots, stems, and roots, they're handled from drying through grinding consistently at our own processing facility within Kyoto Prefecture while freshness is kept.<\/p>\n

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BRAND<\/div>\n

Variety:<\/strong> Garlic sprout (Amaryllidaceae family, Allium genus). A young sprout at the sprouting stage including the garlic shoots and roots, marked by a mild pungency and a distinctive grassy sprout aroma different from the bulb garlic.<\/p>\n<\/div>\n

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PRODUCER<\/div>\n

Producer:<\/strong> Partnering with contract-growing farms within Japan and having them harvest at the sprouting timing suited to sprout raw material, we secure raw material with curbed variation in flavor and quality.<\/p>\n<\/div>\n

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REGION<\/div>\n

Growing region:<\/strong> We source raw material by selecting fields with conditions suited to sprout cultivation from domestic garlic growing regions.<\/p>\n<\/div>\n

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CULTIVATION<\/div>\n

Cultivation method:<\/strong> With managed cultivation that keeps pesticide use low,<\/p>\n<\/div>\n<\/div>\n

Low-temperature drying technology and quality control<\/h2>\n

The allicin-family components that make up garlic sprout aroma are heat-sensitive, and high-temperature drying largely loses the garlic-like punch. At Agriture we use hot-air drying that keeps the product temperature in a low range, designed to let out only moisture while curbing the escape of aroma components. We grind it immediately after drying, structuring the process to shorten contact time with oxygen so flavor freshness is preserved.<\/p>\n

Manufacturing is done at our own processing plant in Kyoto Prefecture, with integrated management from raw-material acceptance inspection to shipment. It is filled after passing through a foreign-matter removal process, and for OEM projects we issue necessary documents such as specification sheets, raw-material origin certificates, and microbiological test reports, upon consultation for each project.<\/p>\n

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TIPS | Garlic-sprout-drying trivia<\/div>\n

Because garlic sprouts differ greatly in moisture content among the shoots, stems, and roots, they're a material hard to dry evenly in whole form. Even for powder raw material, we finish it into a uniform powder by first cutting it in half or slicing it before drying, then grinding it afterward. The pungency intensity can be adjusted by drying temperature, and multiple profiles can be compared at the prototype stage.<\/p>\n<\/div>\n

Use cases and adoption examples<\/h2>\n

A blend ingredient for seasonings and spice mixes<\/h3>\n

Blending garlic sprout powder into garlic seasoning or yakiniku spice adds a sprout-derived mild pungency different from bulb-garlic powder. A use we're often asked about by seasoning makers who want to differentiate from existing garlic-family products.<\/p>\n