Garlic is valued for both its culinary qualities and medicinal attributes and this powder form dissolves readily when added to food making it ideal in many dishes.
Garlic powder is the dried and finely ground form of garlic. It's more convenient to have on hand because you can store garlic powder in your pantry for 2-3 years, while raw garlic can sprout and go bitter in a few months - it also has fewer calories than raw garlic.
When eaten raw, garlic has a powerful, pungent flavor reminiscent of raw onions.
For that reason, it's customary to cook it in some way which mellows the flavor considerably. Garlic powder gives your dishes perfect garlic flavor without the hassle of chopping garlic cloves.
Roasting garlic changes the flavor and texture significantly, resulting in creamy cloves with a nutty, mild taste.
Garlic powder is a kitchen staple that enhances the flavor of everything from simple meals to culinary sensations.
Used to flavor soups, stews, sauces, vegetables and meat dishes Garlic powder is an incredibly versatile spice that can be used in countless recipes.
It's an exceptional seasoning for meats like steak, burgers, chicken, pork, and fish and disperses completely in sauces, marinades, soups and stews.
Vegetables like peppers, onions, zucchini, and broccoli can be tossed in garlic powder for an additional layer of flavor.
Try sprinkling some on to your favorite dishes like pizza, pasta, and lasagna, or sprinkle some on your favorite bread with butter and warm in the oven for a garlicky treat.
Use in taco fillings, chili, pasta sauce, garlic bread, meatloaf, mashed potatoes, hummus…the possibilities are endless, and no home cook should be without this wonderful Garlic powder spice that works in any recipe that calls for dried or fresh garlic.
Substitute 1/4 teaspoon fine garlic powder for every clove of fresh garlic – no mincing needed!
Garlic is the edible bulb from a plant in the lily family. It was traditionally used for health purposes by people in many parts of the world, including the Egyptians, Greeks, Romans, Chinese, and Japanese.
Garlic grows underground in the form of a bulb. (Its long green shoots produce flower stalks called scapes, which can be eaten.) Covered in an inedible papery skin, the bulb, or head as it is more often referred to, is comprised of individual sections called cloves, and there can be anywhere from 10 to 20 cloves per head. These cloves are themselves enclosed in a paperlike skin, which needs to be removed, and the pale yellowish flesh within is the part of the garlic that is used in cooking and can be cut in a variety of ways.
The history of garlic goes back to before Egyptian times and it is a herb which has always been valued for both its culinary qualities and medicinal attributes. The part of garlic which we refer to as a clove is actually one of many bulblets, each with a papery casing and compacted into a larger corm or bulb.
Garlic is considered one of Mother Nature’s most potent antibiotic and antifungal plants. Chemical properties in garlic have been shown to promote the elimination of toxins from the blood, and lymphatic system.
Garlic is considered immune boosting and may be effective in killing certain bacteria such as jock itch and yeast infections.
Garlic is also thought to help with conditions of the heart, high blood pressure, high cholesterol, coronary heart disease, heart attack, and “hardening of the arteries” (atherosclerosis).
|Clown’s Treacle, Poor Man’s Treacle.
|Strong flavor, onion overtones, some heat
|Dried garlic cloves
|Garlic bread, sauces, spice mixtures, season meats