Product Description
PURPOSE
WHAT IS IT?
Garlic, one of the most ancient of herbs, adds instant pungent happy to lots of meats, fish, and vegetables. Granulated garlic intensifies, and distributes that flavor faster. It’s also ideal for applications like making rubs, or spice blends, because it is a big-flavored dry ingredient. The garlic is dried, and then ground. Granulated is a coarse grind. You can also use garlic powder, a very fine grind, for other recipe needs.
EXPERIENCE
Hot and pungent, garlic is a unique flavor that is loved around the world for it’s bright flavor. Important to use in moderation, it’s a powerful savory herb that broadens the flavor of so many spices.
CULINARY GEOGRAPHY
TRADITIONAL USES
- A savory base to spice blends, and rubs;
- Garlic bread uses granulated, most often, along with butter, and parmesan cheese;
- Common flavor accelerant in marinara sauce;
- A key ingredient in Taiwanese fried chicken.
IMPROVISATIONAL ‘RIFFS’
- The Jazz Chef‘s panko-pistachio-crusted pork tenderloin;
- Add to rock salt finely minced sage, and granulated onion for a fun “dip” sprinkled on a plate for bbq steaks;
- Spray a little liquified ghee over waffles, and top with granulated garlic, chopped parsley and finely grated parmigiano reggiano. Toss in the broiler to melt the cheese for a waffled garlic bread side for dinner, or a lunch sandwich made with garlic bread waffles;
- Add a little to caccio e pepe, the salt and pepper pasta, for a bit of added savory.
THE BACKSTORY
Garlic has been used for millennia as a seasoning, a currency, a medicine, a religious herb, and a plant only fit for hogs.
The ancient Egyptians handed out garlic to slaves as a sort of “pay.” The only known slave revolts were over shortages of garlic caused by regional flooding.
In ancient Greece, and then Rome, garlic had uses culinarily, medicinally, and in religious ceremony. Garlic has been used to protect households from evil spirits, and even ward off the odd vampire or two.
AKA
Afrikaans knoffel
• Albanian hudhër
• Arabic ثوم (thawm)
• Armenian սխտոր
• Azerbaijani sarımsaq
• Basque baratxuri
• Belarusian часнык
• Bengali রসুন
• Bosnian bijeli luk
• Bulgarian чесън
• Catalan all
• Cebuano ahos
• Chichewa adyo
• Chinese-S 大蒜 (dàsuàn)
• Chinese T 大蒜 (dàsuàn)
• Croatian češnjak
• Czech česnek
• Danish hvidløg
• Dutch knoflook
• Esperanto ajlo
• Estonian küüslauk
• Filipino bawang
• Finnish valkosipuli
• French Ail
• Galician allo
• Georgian ნიორი
• German Knoblauch
• Greek σκόρδο (skórdo)
• Gujarati લસણ
• Haitian lay
• Hausa tafarnuwa
• Hebrew שׁוּם
• Hindi लहसुन
• Hmong qij
• Hungarian fokhagyma
• Icelandic Hvítlaukur
• Igbo galiki
• Indonesian Bawang putih
• Irish gairleog
• Italian aglio
• Japanese ニンニク
• Javanese papak
• Kannada ಬೆಳ್ಳುಳ್ಳಿ
• Kazakh сарымсақ
• Khmer ខ្ទឹម
• Korean 마늘 (maneul)
• Lao ກະທຽມ
• Latin allium
• Latvian ķiploki
• Lithuanian česnakas
• Macedonian лук
• Malagasy tongolo gasy
• Malay bawang putih
• Malayalam വെളുത്തുള്ളി
• Maltese tewm
• Maori karika
• Marathi लसूण
• Mongolian сармис
• Myanmar (Burmese) ကြက်သွန်ဖြူ
• Nepali लसुन
• Norwegian hvitløk
• Persian سیر
• Polish czosnek
• Portuguese alho
• Romanian usturoi
• Russian чеснок (chesnok)
• Serbian Бели лук (Beli luk)
• Sesotho konofole
• Sinhala සුදුළුනු
• Slovak cesnak
• Slovenian česen
• Somali toon
• Spanish ajo
• Swahili vitunguu
• Swedish vitlök
• Tajik сир
• Tamil பூண்டு
• Telugu వెల్లుల్లి
• Thai กระเทียม
• Turkish sarımsak
• Ukrainian часник (chasnyk)
• Urdu لہسن
• Uzbek sarimsoq piyoz
• Vietnamese tỏi
• Welsh garlleg
• Yiddish קנאָבל
* Yoruba ata
* Zulu ugaliki
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