Granulated garlic


Garlic that has been dehydrated and coarsely ground is known as granulated garlic. Granulated garlic has a texture similar to cornmeal and is beige to light tan in tone, with a crunchy texture. When sprinkled, the particles remain distinct, with no clumping. Owing to its high level of the compound allicin, an organosulfur substance peculiar to true garlic varieties. Granulated garlic has a pungent scent that can be unpleasant on the nose. Granulated garlic has a savory, rich flavor that is mildly sweet and nutty, with a moderate burn and a faint bitter aftertaste.

Garlic granules are available all year

Garlic granules are produced by roughly grinding dried garlic bulbs. A widely cultivated plant known as Allium sativum. It is from the lily family and is closely related to onions, shallots, and leeks, among other alliums. Harvested garlic bulbs are peeled, washed, cut up, dehydrated, and ground to the size needed. Garlic that has been granulated is coarsely ground, resulting in tiny granules instead of a powder form. Garlic powder is made in the same way, but it is finer ground to create a fine, clumping product.

granulated garlic
Granulated garlic @Amazon

History of garlic

Garlic has been grown since prehistoric times and has spread throughout the world through trade and exploration routes. It can reproduce both sexually and asexually, according to historians. Therefore, this was one of the factors it was a significant ingredient for many of the world’s communities. Garlic can replicate both from seeds and from individual bulbs that develop to generate copies of themselves. As people moved all over history, only one bulb of garlic had to be brought to their next place to grow the crop.

Garlic has a long and illustrious culinary tradition and a rich legacy of medicinal and spiritual history. Garlic was thought to defend against evil nymphs and ghosts, sharp bull horns, criminals, jealous people, and other kinds of evil when hanging above the gate or rubbed on a gateway.

Nutritional value

Garlic granules are a good source of vitamin B6, vitamin C, selenium, and manganese. Garlic is also a mineral-dense product containing calcium, copper, potassium, phosphorus, and iron. It is considered to be antibacterial and is believed to aid in immune system stimulation. Garlic is deemed a healthy ingredient.

Coupled with a healthy lifestyle and medication, it can help lower blood pressure and cholesterol. It can delay the progression of atherosclerosis or artery hardening. Therefore, it is beneficial for the heart. Garlic is used in Chinese Traditional Medicine to facilitate good digestion, and in Ayurveda, an Indian medical practice, garlic is used to bring the body’s temperature into control.


Garlic is a popular ingredient in Asian, European, Middle Eastern, and North and South American cuisines. Granulated garlic is a powerful spice that can give any recipe a bold, nutty garlic flavor. Granulated garlic is favored over garlic powder when compensating for fresh garlic because it has a better subtle garlic taste. Finely ground garlic is an excellent addition to curries, soups, and other broths because it blends well with liquids. Pasta sauces, marinades, and sauces benefit from the granules’ texture and flavor profile.

Garlic and spices

Granulated garlic’s rough texture makes it ideal for mixing with different spices and herbs in a seasoning rub for vegetables and meat. It can be put on roasted vegetables or beans, combined with cheese and added to garlic bread, or added to mashed potatoes. While roasting at elevated temperatures, be careful because Granulated Garlic contains much sugar and can end up burning rapidly.

To make fresh Granular Garlic, simply dehydrate whole cloves of garlic in a low-temperature oven or a convection oven, cool, and grind to the desired consistency in a spice grinder or mixie. Garlic granules can be kept in airtight jars for up to four years in a cold, dry environment. For the highest consistency and to avoid clumping, keep the spice away from sunlight, heat sources like the stove and oven.

Early use of garlic

Ancient Egypt

While garlic was widely valued for traditional medicine and a weapon in folklore throughout many indigenous civilizations, it was mainly used as a cooking ingredient by the lower classes of these communities. Garlic was worshipped by priests in Ancient Egypt, who also worshipped it as though it were divine. It served as a kind of currency and was buried alongside Pharaohs.

Ancient Greece and India

On the other hand, garlic’s rough taste and scent were regarded too harsh for the elite class’s refined tastebuds, and clergy actively avoided it. Instead, the slaves who constructed the pyramids were fed garlic daily. Those seeking to enter the shrine of Cybele in Greece had to prove that their breath did not have a garlicky smell, or they would be refused entry. Since the acrid ingredient’s distinctive smell and taste were always linked with commoners, those in the high society in Ancient India refused to consume it.

Spain, England and United States

Similar practices were followed in Spain, where warriors who reeked garlic were banished from civilized society for a week in King Alfonso de Castille’s palace. In England, where garlic breath was considered unacceptable for the court’s sophisticated ladies and gentlemen. Garlic was regarded as a racial product in the New World and was called “Italian perfume.” It was not until the 1950s that garlic became common in the United States. Garlic is now used in almost every savory recipe found in different cultures, and these prejudices about garlic have largely vanished.

Middle East and Central Asia

Wild garlic is found in Uzbekistan, Kyrgyzstan, Turkmenistan, and Uzbekistan, and it is native to Central Asia. Garlic is among the world’s oldest agricultural products. Dating back 5,000 years in India, Egypt, and the Middle East. Garlic was first exported out of Central Asia into Mesopotamia 4,500 years ago. From there, it spread to Ancient Greece and Rome, then to China, where it has been a popular spice for over 4,000 years. In the 11th century, crusaders brought Garlic to Europe. During the Medieval Era, the crop was used as a defense against evils and bubonic death, and it quickly became ingrained in European cultures and cuisine.

Garlic was brought into the New World by Spanish, French, and Portuguese colonists. It thrived, notably in California’s weather, which has produced some of the globe’s most flavorful and demanded garlic. China, India, South Korea, Egypt, Russia, and the United States were the leading producers of garlic by 2020, with China leading the pack, followed by India, South Korea, Egypt, Russia, and the United States. China produces the most granulated garlic in the world. Any supermarket or store will have granulated garlic in the spice department.

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