Made from dried Allium sativum cloves ground into a fine, free-flowing powder, this everyday staple delivers concentrated garlic flavor with no peeling or chopping. Drying removes the water held in fresh garlic, so a small amount carries a bold, slightly sweet taste that spreads evenly through whatever you are cooking.
Skip the sticky fingers and the cutting board. About one eighth teaspoon stands in for a single fresh clove, so you can adjust seasoning by the pinch and keep results consistent from batch to batch. Sealed in a jar it keeps for months and stays ready the moment a recipe calls for garlic.
A true workhorse for dry rubs, spice blends, marinades and pan sauces. Stir it into burger mix, sprinkle over roasted potatoes and vegetables, whisk it through salad dressings, or build your own barbecue and taco blend. Because it adds no moisture, it is ideal for coating meat and fish before grilling or roasting.
The fine grind melts into soups, stews, gravies and simmering tomato sauce, spreading flavor evenly with no raw bite or gritty bits. Add it early in long-cooked dishes for mellow depth, or warm a pinch in oil or butter to release the aroma before the rest of the ingredients go into the pan.
An all-purpose seasoning that carries across Italian, Mexican, Mediterranean and American food. Lift garlic bread, dips, pasta, eggs, roasted wings and homemade croutons, or mix it with onion, paprika and black pepper for a house rub. A simple way to round out almost any savory meal.
