This is the very same garlic sold fresh in bulbs at the grocery store. It’s the root of the Allium sativa plant, which is a member of the onion family of plants. The root is in the form of a bulb that consists of several individual cloves of garlic. Like onions, Garlic sweetens in flavor as it is cooked.

I’m often asked when it’s best to use fresh garlic vs. garlic granules. Here are some of my fave applications for the granules:

• They blend nicely and evenly into dips, dressings and sauces

• They’re perfect to combine with other spices for a rub. Depending on what you’re cooking, garlic combines nicely with cumin, turmeric, sumac, Aleppo pepper, gochugaru; or with dried herbs such as Mexican oregano or my Sumac and Sage Seasoning blend!

• Keep things simple with a salt-pepper-garlic strategy for everything from steaks to veggies to chicken, especially on the grill where garlic granules will stay on your food through cooking

• Sprinkle over fries, potatoes or pasta

• Short on time? Skip the dicing and mincing and toss the granules into a pan of sauteed greens or veggies (maybe along with some organic granulated onions!)

I selected these garlic granules because of their intensely fresh aroma and flavor. They smell and taste just like garlic should: pungent and delicious. When I’m in a rush, I happily use them in place of fresh garlic. The granules are exactly the right size and shape to grab from the jar with a 3-fingered pinch and sprinkle evenly over your food (unlike clumpy garlic powders). And best of all, they’re certified organic!

1/2 cup-sized jar.

Use Organic Granulated Garlic to make:

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