Cooking with Dried Garlic

Allium is the Latin word for garlic, and the Romans were no stranger to it. Rome fed their laborer's garlic bulbs and prescribed it to their soldiers for strength and courage. Romans introduced garlic to the British Isles where the modern English word comes from. Garlic is derived from the Anglo-Saxon words “gar” for spear, and “leac” for the plant. This is due to the spear-shaped flower stem that emerges from the plant before blooming.

Garlic’s sharp flavor is the backbone of so many of our favorite recipes, particularly within Chinese, Italian, Indian, French, and Latin American cookery.

The Spice House offers garlic in Original Granulated Garlic, Roasted Granulated Garlic, Organically Sourced Granulated Garlic, Chopped Dehydrated Garlic, or Minced Dehydrated Garlic.

The roasted variety of granulated garlic has a unique flavor that you cannot find elsewhere. Garlic is first dehydrated and then toasted in an oven, delivering a deliciously mellow and nutty flavor that’s hard to recreate with fresh products.

When substituting fresh garlic for dehydrated garlic powder, ¼ teaspoon is equivalent to one small clove.