Granulated Garlic

Granulated garlic offers a robust, pungent flavor with a savory depth reminiscent of fresh garlic, but in a more concentrated form. Its aroma is assertive and unmistakably garlicky, with a slightly toasted nuance from the drying process. The texture is fine and powdery, making it easy to incorporate into dishes. Originating from garlic bulbs, it is a staple in many cuisines worldwide, prized for its convenience and long shelf life. Its versatility allows it to enhance everything from soups to meats without the hassle of mincing fresh cloves.

Notes

Store granulated garlic in a cool, dark place to preserve its potency. It tends to lose flavor over time, so use within a year for best results. Unlike fresh garlic, it doesn’t require rehydration before use.

Uses

Seasoning for roasted vegetables
Marinades for chicken or beef
Sprinkled into soups and stews for depth
Mixed into homemade spice blends
Enhancing the flavor of sauces and gravies

Replacements

Garlic powder (use in equal measure)
Minced or crushed fresh garlic (use 1/8 teaspoon granulated for 1 clove)
Garlic flakes (for a similar texture)

Harissa Paste

Harissa paste is a vibrant, spicy North African condiment made from roasted red peppers, chili peppers, garlic, and a blend of aromatic spices like cumin, coriander, and caraway. Its rich, smoky flavor adds depth to dishes.

Prosciutto di Parma

Prosciutto di Parma is a type of Italian dry-cured ham that originates from the Parma region in Italy. It is distinguished by its protected designation of origin status, ensuring authenticity and quality. The ham is made from the hind leg of a pig, which is salted and left to cure for a minimum of 12 months, often longer. Its flavor profile is delicate, slightly sweet with a hint of nuttiness, and a subtle saltiness. The texture is tender and melts in the mouth, offering a luxurious eating experience. In cooking, Prosciutto di Parma is prized for its ability to enhance dishes with its rich, savory depth without overpowering other ingredients. It does not require cooking and is typically consumed raw.

Recipes to try

Sweet Potato, Sausage, and Egg Breakfast Hash

Rustic and hearty, this breakfast hash is a symphony of smoky sausage, tender sweet potatoes, and perfectly cooked eggs.

Shrimp and Veggie Lo Mein

Silky noodles twirled with succulent shrimp and a colorful medley of veggies in a savory sauce that'll have you slurping for more.