Fine Granulated Garlic

EPI2301001

It’s convenient, easy to digest, and beautifully aromatic.

Perfect for salads, raw vegetables, vegetables, meats, sauces, compound butters, and countless culinary preparations.

Choix du poids
€1.90
Tax included
Quantity

  Delivery

Mondial Relay

  Returns

See conditions

  Payments

100% secure

Description
Livré en sachet refermable

Sans OGM - Sans ionisation - 

°°°

Pour info, 1 cuillère à soupe bombée de produit correspond à 14 g environ 

°°°

 

Culinary Uses:
Garlic is a natural product, so its color can vary from cream to light yellow, depending on the batch.

Generally, 100g of dehydrated garlic is equivalent to 500g of fresh garlic.

Garlic’s culinary uses are so vast it’s impossible to cover them all! But when thinking of garlic, Provence comes to mind, where it deliciously enhances most dishes: bouillabaisse, sauces, and aioli.

Interestingly, dehydrated garlic is highly digestible, even when uncooked, unlike raw garlic…! This makes it a real joy to use. It’s perfect for dishes that aren’t cooked or those with short cooking times that wouldn’t fully cook raw garlic.

Dehydrated garlic is a key ingredient in salad mixes and works wonders in all types of salads, with just a quick rehydration in a bit of water. It pairs beautifully with shallots or onions in salads and many other dishes.

You can sprinkle it on green vegetables, such as green beans sautéed in a bit of butter, or Provençal tomatoes (with basil or oregano) cooked in olive oil.

Once rehydrated, you can use it to make garlic butter for escargot or simply sprinkle it over buttered pasta.

It’s also wonderful on a slice of lamb served medium-rare! Garlic is an ingredient in several of our spice blends: rouille, chicken seasoning, pasta seasoning, and even a small amount in Madras curry!

Note: Garlic granules may sometimes show slight clumping, which does not affect the product's quality. These clumps can be easily broken by pressing on them.

Who Am I?
Scientific Name: Allium sativum
Common Names: Common garlic, culinary garlic

Garlic is a perennial plant, with its bulbs—a key element in Provençal cuisine—having a strong aroma and flavor. The bulb, known as a "head of garlic," consists of several "cloves." The entire plant, even the flowers, carries this distinctive garlic scent. There are two main types of garlic:

  • Autumn Garlic: Planted from September to November and harvested between April and July, this includes white or purple garlic, which matures earlier but is more sensitive to cold, keeping until December or January.

  • Spring Garlic: Planted in December or January, this includes pink garlic, harvested in July and keeping until the following spring.

In France, certain varieties are labeled according to their terroir. Globally, there are many different varieties based on climate and soil.

Garlic is typically propagated by planting cloves, as seed production is rare.

When cooking fresh garlic, it’s recommended to remove the sprout, as it may be less digestible than the rest of the clove. Personally, I find raw or lightly cooked garlic difficult to digest, so I much prefer dehydrated garlic. However, when well-cooked, I have no issue with fresh garlic, sprout included!

Garlic contains several vitamins (A, B1, B2, C, E), natural antibiotics, essential oils, minerals, and trace elements. It stimulates the production of beneficial bacteria in the intestines.

A Bit of History:
Garlic has been used in food for over 5,000 years, particularly in Egypt, ancient Greece, and Rome, where it was believed to have strengthening properties. Crusaders helped spread it throughout Europe, where it was credited with various virtues, even believed to ward off the plague!

It seems that Christopher Columbus introduced garlic to the Americas. Today, garlic is cultivated worldwide.

Throughout history, garlic has been associated with various powers, from warding off witches, vampires, and even the devil to protecting sailors from bad luck and storms.

Product Details
EPI2301001
0

Data sheet

Date de consommation
Elle figure sur chaque produit. Cette date de consommation préférentielle (DDM) est de plus d'un an. Elle indique jusqu'à quel moment le produit sera de qualité optimum. Cependant le dépassement de cette date n'aura pas d'incidence sur votre santé.
Conservation des épices
Elles se conservent au sec, dans des récipients individuels bien clos et à l'abri de la lumière, même électrique.
Dluo
12/2026
Emplacement entrepôt
F14
Allergènes possibles
Ce produit peut contenir des traces de sésame, moutarde, céleri et gluten
You might also like

Reference: EPI230115

Mélange pour salades

Ce mélange est parfaitement équilibré entre la saveur douce et parfumée des herbes et celle, puissante, de l'ail. Vous ne pourrez plus vous en passer pour agrémenter vos salades, vos légumes verts, et même vos beurres composés.
Price €3.30
In stock

Reference: 30204501

Pink Onion "Flakes"

The taste of dehydrated onion is almost identical to that of raw onion, but it's more digestible and easier to use! It's perfect for all your dishes—already peeled, chopped, instantly ready, and no tears from peeling…!!!
Price €3.30
In stock

Reference: 508212501

Red Bell Pepper

It’s an excellent substitute for fresh bell pepper and much easier to digest! Incredibly easy to use, it requires no peeling, is always available, and only takes a few minutes to rehydrate!
Price €3.90
In stock
16 other products in the same category:

Reference: gingembreE

Ginger roots

Ginger has a spicy, peppery, and slightly lemony taste. It is an essential ingredient in Asian, Indian, and North African cuisines, where it features in countless spice blends, and is also highly valued in teas and certain alcoholic beverages.
Price €2.30
In stock

Reference: 20721301

Ground fennel

This ground fennel in fine powder has a fresh, aniseed aroma that evokes Provence. It is ideal for flavoring sauces, fish (fillets, papillotes), and vegetables, especially if you want the fragrance of fennel without the seeds.
Price €2.50
In stock

Reference: Harissa

Harissa en poudre

Découvrez une explosion de saveurs épicées avec notre harissa en poudre de qualité supérieure ! Fabriquée à partir d'un mélange d'épices soigneusement sélectionnées selon la recette tunisienne traditionnelle, notre harissa en poudre ajoute une touche de chaleur et de profondeur à n'importe quel plat.
Price €2.40
In stock

Reference: 1N6987004

Ground cloves

Its aroma is robust, woody, and powerful, reminiscent of forest undergrowth yet floral. Its flavor pairs particularly well with meats, pâtés, charcuterie, biscuits, gingerbread, and certain sauces.
Price €1.70
In stock

Reference: 00723801

Whole Nutmeg

Its distinctive flavor, both woody and exotic with hints of smoky notes, has become essential to Western cuisine. It is inseparable from gratins, purees, béchamel sauces, quiche lorraine, and even gingerbread.
Price €3.50
In stock

Reference: 3N7153402

Ground Mace

Its aroma naturally evokes nutmeg due to their close relation, but it is much more refined. You can use it in the same types of preparations as nutmeg: meats, gratins, purees, and béchamel sauces.
Price €4.90
In stock

Reference: 713425509

Curcuma (Safran Bourbon) en racine ou doigt entier

Son goût est un peu neutre, légèrement âpre, en revanche sa couleur et ses vertus médicinales sont extraordinaires! Râpé, vous l'associerez aux poissons, aux viandes, au riz, ainsi qu'aux cuisines indiennes, antillaises et d'Afrique du Nord. Existe aussi en poudre: cliquez!
Price €1.20
More
Product available with different options

Reference: 20211003

Crushed Niora (hojilla)

Its taste is similar to that of bell pepper (it belongs to the same family), with a hint of tomato. It is widely used in Spain with fish, vegetables, and meats, as well as in paellas. It is often paired with dishes containing tomato as their flavors complement each other perfectly.
Price €3.10
In stock

Reference: EPI2301003

Curcuma moulu ou safran bourbon

Son goût est un peu neutre, légèrement âpre, en revanche sa couleur et ses vertus médicinales sont inouïes! Vous l'associerez aux poissons, aux viandes, au riz, ainsi qu'aux cuisines indiennes, antillaises et d'Afrique du Nord. Existe aussi en racine entière: cliquez!
Price €1.60
In stock

Reference: coriandreE

Coriandre en graines

Le goût de la coriandre est très doux et très frais, donnant aux plats un parfum d'exotisme et de fraîcheur. Elle est traditionnelle des cuisines d'Afrique du Nord et asiatiques, des marinades, des courts-bouillons de poissons ainsi que des salades, des olives et des cornichons.
Price €1.20
In stock

Reference: anisvertM

Ground Green Anise

The seeds are ground to create it. Its flavor is distinctly aniseed and very refreshing. It’s essential in gingerbread but also delicious with fish en papillote or in sauce, as well as with vegetables, even though it's less commonly thought of in that way!
Price €2.20
In stock

Reference: 3N7153402

Whole Mace

Its aroma is reminiscent of nutmeg, due to their close relation, but it is much finer and more potent. You can use it just like nutmeg, in meats, gratins, purees, and béchamel sauce.
Price €4.90
In stock

Reference: 124510

Fenugrec en grains

Il a un goût de céréale doublé d'une certaine amertume. C'est un constituant essentiel des cuisines d'Afrique du Nord et de quantités de mélanges dans une grande partie du monde. De plus, il est plein de vertus! Ce produit existe aussi moulu, cliquez ici
Price €1.00
In stock