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. Powdered garlic intensifies, and distributes that flavor without any grit. It’s ideal for applications like a flour breading, or to mix into sauces where you want just the flavor. The garlic is roasted, dried, and then ground. You can also use roasted ground garlic, a bit more coarse, in recipes where it will break down well, or not be noticed.
EXPERIENCE
Roasted garlic is a more mellow flavor that has the savory of garlic, with a bit less of the pungency. Important to use in moderation, it’s a warm version of the savory herb that compliments the flavor of so many spices.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Excellent with white pepper and thyme on a German pork roast;
- Garlic bread with butter, and parmesan cheese;
- Nice mellower add to a shrimp pasta with artichokes and white wine;
- A warmer add to flour for a fried food coating.
IMPROVISATIONAL ‘RIFFS’
- The warm savory in my Jazz Chef buttermilk-chive biscuits;
- Toss with a bit of ghee on steamed veggies;
- Sneak a bit into the dough for over-the-top good garlic bagels;
- Sprinkle over steak with white pepper, and black pepper for my Simply Wonderful Rub.
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
Get top quality from our friends at SpiceJungle..
Reviews
There are no reviews yet.