Italian Garlic

Why most garlic powders come from China is beyond us. Especially when you know that you can find the tastiest white garlic in Abruzzo, Italy! Dried garlic is less pungent in flavour than fresh garlic, but this Italian Garlic from Mill & Mortar has a slightly smoky flavour as well. After harvesting, the garlic is sun-dried, then cleaned, peeled and sliced. To finish, the sliced garlic is dried for another 36-38 hours over a mild heat source. Italian Garlic can be used in cooking in the same way as fresh garlic, but at a ratio of 1:4. You can also soften the garlic grains by soaking them in water or vinegar for a while before using them in your dressing or marinade.