Have you ever used dried garlic granules? Or maybe you have seen them in with the herbs at spices at the supermarket but have been unsure of how to use garlic granules? Here I will share with you a few tips to help you get the most from them. You will soon realise how essential they are to have in your cupboard.
What can garlic granules be used for?
Garlic granules are essentially dried granules of dehydrated garlic. Here I will share with you five uses for them that will help you decide if they are something you need to add to your herbs and spices cupboard. I often use them in spice blends too.
Using garlic granules instead of garlic
If you would usually use one clove of garlic in a recipe simply replace it with a quarter of a teaspoon of these Schwartz ones. This makes it really easy when you have no fresh garlic in but want to make something with that tasty garlicky kick. An example would be in BBQ pulled jackfruit or any slow cooker recipe.
As a rub for meat
If you like garlicky chicken then rubbing these granules onto the raw chicken breast before cooking is really quick. they can also be sprinkled on a steak or even on Quorn just to add a bit of flavour.
Using them to make garlic salt
Garlic granules do not contain salt but you can use them to make garlic salt. If you have a recipe requiring garlic salt then instead of buying yet another jar don’t panic. Just use this amazing jar you already have after reading how much you need them here. Mix with salt and use it in that way.
How to avoid getting garlic hands
Do you hate it when your hands smell of garlic just because you wanted to add some to your spag bol? Instead of donning gloves just to crush some garlic simply sprinkle this in the spaghetti bolognese to your preference.
Garlic granules avoid the need for garlic soap
How to rehydrate garlic granules
There is no reason you have to use the garlic granules as they are. If you have a spare spice jar this is the perfect way to rehydrate them. Add one part garlic granules to 3 parts water and leave to soak overnight.
This is a great way to have that garlicky taste whenever you need it but in smaller chunks rather than the granules. The advantage here is it is similar to jars of garlic but without the oil etc.
Using garlic granules instead of fresh garlic – The Verdict
Garlic granules are one of the oddest things I have in my kitchen. Okay, I know how that sounds, but think about it: a factory somewhere has taken a few bulbs of garlic, crushed them up, and massively dehydrated them so that I can throw them in my food. How weird!
I disagree and love them in my garlic mushroom and spinach pasta.
While garlic granules definitely offer a taste different to fresh garlic, I view them, in the same way, I view instant coffee: it’s a coffee-adjacent flavour, which has its own place in the kitchen.
The Good ways to use garlic granules
There are many good things about garlic granules, but I definitely think there’s a big three: it avoids the infamous ‘garlic hands’, it’s soluble in a sauce or stew, and it has a distinctive taste which I, for one, love.
‘Garlic hands’ are one of the things I hate the most in the kitchen. As much as you try, there’s no way to completely solve the problem other than waiting; even if you wash your hands the smell can still stay! With garlic granules, however, the garlic chemicals simply don’t come into contact with your skin to make that chemical reaction happen. It’s definitely a good way to avoid that if, like me, it’s something that drives you crazy.
Also, it’s completely soluble in a sauce or a stew. I can’t tell you the number of times I’ve made a pasta sauce and tasted it to find there’s something missing. It’s a great ingredient to throw in to give your food a more earthy note. It can also help to accentuate a spicy dish. Having a strong base of earthy notes can help to turn the dial up on spices. Plus, it pairs really well with smoked paprika!
The taste itself is something that I’m a huge fan of. It really does taste different to fresh garlic, and when paired with the right set of herbs (parsley and smoked paprika do the trick for me), it can offer a delicious flavour. It’s one of my favourites to throw into pasta sauce to liven it up a bit.
When they are not ideal
There’s only one thing that I don’t like about garlic granules: they’re a little less good for you than fresh garlic. Fresh garlic’s bursting with antioxidants that can help you kick a cold, but during the manufacturing process, garlic granules lose a lot of that. That said, the ease of use easily outweighs the nutritional differences for me, and I do always have some fresh garlic in the house anyway.
Garlic granules might always be a contentious ingredient, but I, for one, am going to carry on putting them in my food. They add a lovely, earthy kick to a stew, and that’s hard to replicate with fresh garlic. There’s a place for them on my spice rack for sure!
Will you buy them?
Next time you go to the shops will you be buying some? Check them out when you buy other herbs and see how you get on with them. they will really change the way you cook and probably save you money too!
Other ingredients tips you may like
If you like to cook with different ingredients and find different ways of using them then here are a few other articles I think you might like.
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