Granulated Garlic

Granulated garlic, from common garlic (Allium Sativum), is recognizable by its intense fragrance and spicy taste in the mouth. This aromatic is a practical alternative to fresh garlic, and it is characterized by its unique flavor. It is obtained by dehydrating garlic cloves, which are then peeled, chopped, and ground to form granules.  The history of garlic dates back over 5,000 years, with traces of its use by the Sumerian civilization. The Egyptians, who used it for mummification, believed in its divine properties. In Europe, it spread thanks to the Romans, who used it extensively during their military campaigns. In France, the Gauls ate garlic, and Charlemagne ordered its cultivation in royal gardens in the Middle Ages.  Garlic offers many health benefits, thanks to its richness in minerals and vitamins A, B, and C. It has antioxidant properties, reduces fat levels in the blood, and promotes blood thinning. Garlic has antiviral effects, strengthens the immune system, and may help prevent certain types of cancer.  Granulated garlic is a convenient substitute for fresh garlic in cooking. It is ideal for flavoring sauces, such as parsley, aioli, and rouille, as well as vinaigrettes and mayonnaise for salads. It pairs well with Southern herbs, such as thyme, rosemary and oregano. Granulated garlic is also perfect for preparing marinades for roast meats, such as pork, lamb, and veal.  To reveal the full flavor of granulated garlic, it is recommended to add it halfway through cooking so that it perfectly infuses the dishes. Generally, one teaspoon of granulated garlic is equivalent to one medium garlic clove. You can use it in recipes such as garlic mayonnaise, garlic and parsley shrimp, and garlic pumpkin soup.  In summary, granulated garlic is a versatile condiment that offers intense flavor and health benefits. It is a convenient option for adding flavor to a variety of dishes.