Garlic powder, which blends more easily into liquids, is a good choice for sauces and other recipes where flavor, but not texture or bulk, is desired. Use it in tomato-based dishes, dressings, sausage, and spice blends. Or sprinkle it on buttered bread before broiling. One-half teaspoon garlic powder is equivalent to one clove of garlic. Garlic adds distinction to just about any savory dish — sauces, stews, soups, salad dressing, sautés, mashed potatoes, casseroles, breads, stir fries, grains, even croutons. Garlic is used in nearly every world cuisine, but traditionally it is very popular in Mediterranean, Indian, Chinese, Southeast Asian, Mexican, Central and South American dishes. The French use it in garlic mayonnaise (aioli).Garlic, in any form, is best added late in the cooking process of dishes such as sauces, soups and stews. Heat breaks down and dissipates the essential oil, lessening the flavor and aroma of the dish over time.
CHOOSE JAR SIZE DESIRED BELOW
HM = Homemaker Size / CP= Culinary Pro Size.
Garlic Powder Organic
NOTE: oz. weights are approx depending upon finished Texture. HOMEMAKER JAR: Our 3.75 oz* (110 ml.)Victorian Square Jar 2" wide x 3.15" tall (Perfect size for every day cook) CULINARY PRO JAR: Our 6 oz* (190ml) Victorian Square Jar. 2.4" wide x 3.8" tall. (Sized for culinary enthusiast, Chef or frequently used herbs) *NOTE: The ounce measurements of the jar is that of the Jars size capacity, The full herbal weight varies with each type of herb. (example: Leaves weigh less than roots etc.) Choose The Size Bottle You Desire From the Drop Down Menu. AVAILABLE IN HOMEMAKER JAR ONLY: Is Our 3.75 oz (110 ml.)Size Victorian Square Jar 2" width x 3.15" height. (2.80 oz. Garlic Powder) *NOTE: Our herbs are 100% organic with zero additives. Fresh ground Garlic Powder that is not over dried to loose it's natural stickiness and flavor will tend to harden over a short period of time. You may have to use an implement (fork, Butter knife etc.) to loosen and reconstitute back into a powder form for use.