Garlic, also known as "the stinking rose," is a member of the onion family and found in practically every type of cuisine. It has a strong reputation that precedes it as having a flavor that is spicy and pungent with a slightly sweet element. In the mainstream culinary world, fresh garlic with its spicy-sweet intense aroma is all that is ever used in cooking. With that said, dried garlic that is minced, granulated or powder adds a subtle fullness of flavor that may be more difficult to detect but nonetheless makes the meal taste better. It is a case of “different but equally useful”.
The difference between minced, granulated and powder is merely texture but their applications can vary. When garlic flavor is necessary but not texture, try Garlic Powder. It is a perfect ingredient for dry rubs or seasoned flour because powder blends in easily. It disperses more evenly in brine and performs better in some savory baked goods.
Minced and granulated garlic is less prone to burning when sauteeing with a stronger taste than garlic powder. It can be visible in some dishes, whereas garlic powder will disappear. Minced or granulated garlic is a convenient way to get full-bodied garlic flavor into soups, stews and it is especially good with just about anything savory.
Garlic is incredibly nutritious and contains antioxidants. It possesses a multitude of health benefits and is commonly used to help prevent and reduce the severity of common illnesses. Fresh garlic tea is an herbal tonic that can be infused with lemon and honey and is a great way to reap the benefits of this incredible spice,
Dried Root Bulb
Garlic Crab Noodles
Lemon Tea Brined Slow Roasted Chicken
Red Pepper Jam
Thai-Style Omelet With Pork and Greens
Specific: Consult a qualified healthcare practitioner if using in higher doses used for therapeutic purposes and taking any medications. Garlic may cause gastrointestinal disturbance in sensitive individuals or in persons with acute or chronic stomach inflammation.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:
- Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
- Herbs (basil, oregano, parsley): 1 to 2 years
- Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
- Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
- Extracts: 4 years (except for vanilla, which will last forever)