Garlic Powder

20815801

In a fine, talc-like powder, it is convenient, easy to digest, and beautifully aromatic.

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

Choix du poids
€2.30
Tax included
Quantity

  Delivery

Mondial Relay

  Returns

See conditions

  Payments

100% secure

Description
Livré en sachet refermable

Culinary Uses:
In this fine powder form, similar to talc, garlic powder literally disappears into your dishes, leaving only its intense flavor behind! Garlic’s culinary uses are so vast that it’s impossible to cover them all here. However, garlic immediately brings to mind Provence, where it deliciously flavors most dishes: bouillabaisse, sauces, and aiolis.

Interestingly, dehydrated garlic powder (and even granulated garlic) is highly digestible, even uncooked, unlike raw garlic, making it a true delight! Use it in dishes that are either uncooked or have too short a cooking time for raw garlic to properly cook. Additionally, in sauces, soups, beverages, or anything liquid, it leaves no visible trace.

You can pair it with shallots or onions in salads and numerous other dishes.

Sprinkle it on green vegetables like green beans lightly sautéed in a bit of butter, or Provençal tomatoes (along with basil or oregano) cooked in olive oil. It’s also wonderful simply sprinkled over buttered pasta.

It’s a delight on lamb chops, too! Garlic, whether in powder or granules, is also an ingredient in several of our spice blends: rouille, chicken seasoning, pasta seasoning, and even in small amounts in Madras Curry.

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

Garlic is a perennial herbaceous plant, with its bulbs—known for their strong aroma and taste—commonly used in Provençal cuisine. The bulb, called a "head of garlic," consists of several "cloves." The entire plant, even its flowers, has that distinctive garlic scent. There are two main types of garlic:

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

  • Spring garlic: Planted from December to January, this pink garlic is harvested in July and keeps until the following spring.

In France, certain varieties are labeled based on the regions where they grow, and worldwide, many different varieties exist, depending on climate and soil.

Garlic is generally propagated by planting the 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, whether or not the sprout is removed, I find raw or lightly cooked garlic difficult to digest, which is why I much prefer dehydrated garlic. However, when fresh garlic is well-cooked, I can digest it easily, sprout included!

Garlic contains several vitamins (A, B1, B2, C, E), natural antibiotics, essential oils, natural anticoagulants, 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, notably 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 almost every virtue, including the power to ward off the plague!

It seems that Christopher Columbus introduced garlic to the Americas upon discovery. Today, it’s cultivated worldwide.

Throughout history, garlic has been believed to possess a range of powers, from warding off witches, vampires, and even the devil, to protecting against bad luck and storms (for sailors).

Product Details
20815801
0

Data sheet

Conservation des épices
Elles se conservent au sec, dans des récipients individuels bien clos et à l'abri de la lumière, même électrique.
Dluo
05/2025
Emplacement entrepôt
F14
Numéro de Lot
23025446
Allergènes possibles
Ce produit peut contenir des traces de sésame, moutarde, céleri et gluten
You might also like

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: echalote

Dehydrated Shallot

- ORIGIN: FRANCE - Shallots offer more flavor and aroma than onions, making them a staple in French cuisine. Here, they come ready for all your dishes: peeled, chopped, instantly usable, and no more tears from peeling! Available in two forms: as "flakes" or strips.
Price €2.90
In stock
16 other products in the same category:

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: 20703402

Whole Caraway Seeds

Its appearance resembles cumin, but its light, minty, and refreshing flavor is quite different. Delicious with cheeses (especially Munster), in sauerkraut, and with vegetables. When ground, it’s often used in spice blends for couscous.
Price €1.30
In stock

Reference: 00036306-0001

Fenugreek Powder

A fine powder with a cereal-like flavor and a touch of bitterness. An essential ingredient in North African cuisine and a key component in numerous spice blends worldwide. Plus, it’s loaded with health benefits!
Price €1.30
In stock

Reference: Harissa

Harissa Powder

Discover an explosion of spicy flavors with our premium harissa powder! Made from a carefully selected blend of spices according to the traditional Tunisian recipe, our harissa powder adds a touch of heat and depth to any dish.
Price €2.40
In stock

Reference: 6L5609803

Annatto (Rocou)

This tiny, bright red seed, which is nearly flavorless, is used as a natural coloring agent in cooking to give a red or orange hue to certain cheeses, fish, oils, and more. It can also be used as a self-tanner on the skin.
Price €2.10
In stock

Reference: coriandreE

Coriander seeds

The taste of coriander is very mild and fresh, bringing an exotic and refreshing aroma to dishes. It is a traditional ingredient in North African and Asian cuisines, marinades, fish broths, as well as salads, olives, and pickles.
Price €1.20
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: 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: 8N7625101

Sicilian Sumac

Sa saveur acidulée et salée en même temps est très étonnante! Il parfume traditionnellement les poissons, les fruits de mer et même certaines viandes dans la cuisine libanaise. Mais surtout, il trompe le palais dans un régime pauvre en sel !
Price €2.80
In stock