Granulated or powdered garlic is one of my absolute favorite spices, because it can add dimension to just about any plain meat. Garlic, or Allium sativum, is a member of the onion genus, Allium, and is close relatives to the onion, shallot, leek, chive, and rakkyo. Garlic has actually been used for over 7000 years! It is native to central Asia but has been notably successful in the Mediterranean for almost as long, where it has been used both as a food and as traditional medicine.
To make powdered or granulated garlic, the garlic cloves are dried by heating so that the moisture from the plant is removed (to about 6.5%). Then, the dehydrated garlic is further chopped until the desired particle size is achieved. So, this is a process that can be totally natural, and garlic powder doesn’t need to have any added preservatives or anti-caking agents! Make sure to avoid buying garlic powder with any ingredients other than, well: garlic powder.
Granulated garlic misses out on a lot of the exciting properties of fresh garlic, but you don’t need to compromise the quality or flavor! I get all the spices I can from Primal Palate.
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